Go Back
Smothered Shrimp and Andouille Sausage sweetsavant.com America's best food blog
Sweet Savant Demetra Overton

Smothered Shrimp and Andouille Sausage

Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 -6 servings
Ingredients Method

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

Method
 

  1. 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
  2. Add the sliced garlic and saute for 30 seconds
  3. Stir in the flour, continue stirring for 1 minute
  4. Pour in the chicken broth, Worcestershire sauce and lemon juice.
  5. Let come to a simmer stirring
  6. Add fresh rosemary
  7. Toss the creole seasoning with the shrimp
  8. Stir the shrimp into the sauce
  9. Simmer until the shrimp turn pink and the sauce has thickened about 5-6 minutes
  10. Serve over rice or grits