Ingredients
2 tablespoons extra-virgin olive oil
1/2 pound andouille sausage, diced or crumbled
3 tablespoons butter
1 green bell pepper, seeded and chopped
1 onion, chopped
3 to 4 small ribs celery, chopped
4 cloves garlic, chopped
1 red hot chile pepper, seeded and finely chopped
2 tablespoons finely chopped thyme leaves
2 bay leaves
1 tablespoon smoked sweet paprika or sweet paprika
2 tablespoons all-purpose flour
1 (12-ounce) bottle beer (recommended: Abita)
1 cup chicken or seafood stock-in-a-box
1 tablespoon Worcestershire sauce
Hot sauce, to taste
1 1/2 pounds medium-large shrimp, peeled and deveined
Serve with brown or white long-grain rice cooked in chicken stock with scallions, according to package directions
Directions
- In a large pan over medium-high heat, add 1 tablespoon extra-virgin olive oil, a turn of the pan.
- Add the sausage and cook until brown.
- Remove the sausage from the pan and drain on paper towels. Set aside.
- Add another tablespoon of extra-virgin olive oil, a turn of the pan, and the butter and let it melt into the oil.
- Stir in the peppers, onions, celery, garlic, chile pepper, thyme, and bay leaves and cook until tender, about 7 to 8 minutes.
- Sprinkle in the paprika and stir, then add the flour and stir for 1 minute more.
- Pour in the beer and cook down for 2 minutes.
- Stir in the stock and Worcestershire, then reduce the heat to low and simmer for about 3 minutes to combine flavors.
- Stir in hot sauce, to taste.
- Add the reserved browned sausage to sauce. The sauce can be cooled and refrigerated for a make-ahead meal.
- Bring the sauce to a low boil over medium heat, then stir in the shrimp. Cover and cook until the shrimp are pink and firm, about 3 to 5 minutes.
- Transfer the shrimp mixture to a serving bowl and serve with rice flavored with scallions.
Total Time: 1 hr 5 min
Prep: 30 min
Cook: 35 min
Yield: 4 servings
Level: Easy
Recipe courtesy Rachael Ray
source: foodnetwork.com