Reply Fri 4 Feb, 2005 09:19 pm
Try this. It's good.

1 lb. peeled raw shrimp
1 lb. andoulle sausage (or good smoked sausage), sliced
1 cup chopped celery
1 cup chopped onion
1/2 cup chopped green pepper
3 cloves of garlic, minced
3 Tbsp. butter
3 Tbsp oil
5 Tbsp. flour
1 large can chopped tomatoes in sauce
2 cups hot water

1 Tbsp. chili powder
1/4 teaspoon cayenne
3 bay leaves
1 Tbsp. sugar
1/2 tsp thyme
salt and pepper
3 thin slices of lemon

Chopped green onion and parsley

Heat a deep skillet or stock pot, add the butter and oil, then the shrimp. Cook about three minutes until pink and remove with a slotted spoon. Add the sausage, cut side down, and brown on both sides. Remove. Add the flour to the remaining oil and cook, stirring constantly, about two minutes, to make a light brown roux. Add the bell pepper, onions, and celery, stir, and cook another two minutes.

Add the tomatoes and water, and scrape all the good stuff off the bottom of the pot. Add the remaining ingredients, stir, and cover. Cook over medium heat for about 15 minutes. Add the sausage back to the pot and cook another 15 minutes. Uncover, add the shrimp and heat through. Stir in the green onion and parsley. Serve with rice.
  • Topic Stats
  • Top Replies
  • Link to this Topic
Type: Discussion • Score: 3 • Views: 923 • Replies: 9
No top replies

Reply Fri 4 Feb, 2005 09:21 pm
Oh yeah baby...that's gonna be on the table for Sunday supper.
0 Replies
Reply Fri 4 Feb, 2005 09:46 pm
0 Replies
Reply Fri 4 Feb, 2005 09:48 pm
I can't do crustaceans - can I sub in chicken or some type of firm fish?
It looks like a good combo - and there's a place for great sausages down at the market here.
0 Replies
Reply Fri 4 Feb, 2005 09:59 pm
Screech! Back the truck up beth. What do you mean? You're allergic to shellfish?
0 Replies
Reply Fri 4 Feb, 2005 10:05 pm
Kill me dead allergic.

Crustaceans, not shellfish.
0 Replies
Reply Mon 7 Feb, 2005 11:28 am
There's a similar recipe in an Emeril Lagasse cookbook that calls for a combo of chicken and ham instead of the shrimp.
0 Replies
Reply Mon 7 Feb, 2005 11:40 am
You're talking about packaged cooked Andouille, right?

I am wearying of precooked packaged sausages... hmmm, I wonder how hard it would be to make my own...
0 Replies
Reply Mon 7 Feb, 2005 11:43 am
Ah, well, I guess not.. (I don't have a smoker, too much trouble anyway..)

0 Replies
Reply Mon 7 Feb, 2005 12:12 pm
The Bruce Aidell's andoulle is about the best packaged version I've found. I have a german butcher/sausage maker locally and I get either paprika sausage or andoulle, dry, hard, smoked stuff.

If you can't eat shrimp, I'm sure chicken would work just fine. It's all good.
0 Replies

Related Topics

Quiznos - Discussion by cjhsa
Should We Eat Our American Neighbours? - Question by mark noble
Favorite Italian Food? - Discussion by cjhsa
The Last Thing You Put In Your Mouth.... - Discussion by Dorothy Parker
Dessert suggestions, please? - Discussion by msolga
  1. Forums
  2. » Shrimp and Sausage Creole
Copyright © 2020 MadLab, LLC :: Terms of Service :: Privacy Policy :: Page generated in 0.03 seconds on 10/23/2020 at 02:24:30