Louisiana Style Shrimp Lauren Mitchell Portland, OR
This is a Rachael Ray recipe I tweaked ev er so slightly . It is a great make ahead meal that will warm y ou up ev en on the coldest winter day . Prep Time: 3 0 m inutes Cook Time: 3 5 m inutes Serv es: 6
Notes:
Ingredients 2 tablespoons olive oil 14-oz packages andouille sausage, diced 3 tablespoons butter 1 green bell pepper, chopped 1 onion, chopped 3-4 celery ribs, chopped 4 cloves garlic, minced 1 red hot chile pepper, seeded and minced 2 tablespoons fresh thyme, minced 2 bay leaves 1 tablespoon smoked paprika 2 tablespoons flour 2 1/2 cups chicken or seafood stock 1 tablespoon worcestershire sauce hot sauce, to taste 2 pounds shrimp, peeled and deveined
SERVE WITH cooked rice w/ chopped scallions, to taste
Directions
1. In a large pan over medium-high heat, add 1 tablespoon extra-virgin olive oil. Add the sausage and cook until brown. Remove the sausage from the pan and drain on paper towels. Reserve.
w w w .ju st a pin ch .com
Ma in Dish es
69