Smothered Shrimp and Andouille Sausage sweetsavant.com America's best food blog

Smothered Shrimp and Andouille Sausage is a fantastic way to eat gourmet everyday.

Weeknight meals don’t have to be BORING! Keep a few tasty, quick cooking ingredients on hand and you can eat like a king any day of the week. Garlic, creole seasoning, Worcestershire sauce, lemon juice and fresh rosemary add amazing depth of flavor to this dish.

Smothered Shrimp and Andouille Sausage sweetsavant.com America's best food blog

I keep a few bags of peeled, de-veined and tail-off shrimp in my freezer. I let them thaw in the fridge over night but if you forget to take them out you can drop them in the simmering sauce frozen. It only takes a few minutes longer to thaw in the sauce. I usually have onions and sweet red peppers in the house, I buy them just about every time I do my weekly shopping. The andouille sausage is something I don’t usually but I do keep some type of sausage in the fridge. Andouille (a pork sausage found in Creole cuisine)  is nice and spicy, it adds a great kick to this meal. If you can’t find andouille use a smoked sausage and add a bit of red pepper flakes for heat.

Smothered Shrimp and Andouille Sausage sweetsavant.com America's best food blog

Serve this over quick grits or rice.  I usually cook extra rice on the weekend and save the extra in a zip top bag. Rice reheats well in the microwave. If I don’t have any rice prepared I can cook a batch in about 22 minutes in my rice cooker- just add rice, water and salt…set it and forget it.

Smothered Shrimp and Andouille Sausage sweetsavant.com America's best food blog

Smothered Shrimp and Andouille Sausage

Sweet Savant Demetra Overton
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Servings 4 -6 servings

Ingredients
  

  • 1 tablespoon canola oil
  • 1/2 cup diced onion
  • 1/2 cup diced red bell pepper
  • 2 cloves of garlic sliced
  • 2-3 links of andouille sausage
  • 2 tablespoons all purpose flour
  • 1 cup chicken broth
  • 2 tablespoons Worcestershire sauce
  • 1-2 tablespoons fresh lemon juice
  • one 3-4 inch sprig of fresh rosemary
  • 24 ounces peeled and de-veined tail off shrimp
  • 2 tablespoons creole seasoning like Tony Chachere's or Zatarain's
  • OR Make your own spice blend
  • 2 teaspoons Kosher Salt
  • 1/4 teaspoon black pepper
  • 1/4-1/2 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 1 teaspoon granulated garlic
  • 1 teaspoon granulated onion
  • Serve over rice or grits

Instructions
 

  • Over medium heat saute onions, bell peppers and andouille sausage n the canola oil until the vegetables are softened and the sausage is browned, about 5-6 minutes
  • Add the sliced garlic and saute for 30 seconds
  • Stir in the flour, continue stirring for 1 minute
  • Pour in the chicken broth, Worcestershire sauce and lemon juice.
  • Let come to a simmer stirring
  • Add fresh rosemary
  • Toss the creole seasoning with the shrimp
  • Stir the shrimp into the sauce
  • Simmer until the shrimp turn pink and the sauce has thickened about 5-6 minutes
  • Serve over rice or grits

 

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