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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