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.
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.
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
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
