A signature combo of Lousiana’s favorites, shrimp and andouille sausage, along with spicy seasonings, are in this classic recipe. Serve with brown or white long grain rice cooked in chicken stock with scallions.
- 2 tablespoons extra virgin olive oil (EVOO), divided
- 1/2 pound andouille sausage, diced or crumbled
- 3 tablespoons butter
- 1 green bell pepper, seeded and chopped
- 1 onion, chopped
- 3-4 small ribs celery, chopped
- 4 cloves garlic, chopped
- 1 red hot chili pepper, seeded and finely chopped
- 2 tablespoons thyme leaves, finely chopped
- 2 bay leaves
- 1 tablespoon smoked sweet paprika or sweet paprika
- 2 tablespoons all-purpose flour
- 1 bottle beer (12 ounces), such as Abita
- 1 cup chicken or seafood stock
- 1 tablespoon Worcestershire sauce
- Hot sauce, to taste
- 1 1/2 pounds medium-large shrimp, peeled and deveined
In a large pan over medium-high heat, add 1 tablespoon EVOO, a turn of the pan. Add the sausage and cook until brown.
Remove the sausage from the pan and drain on paper towels. Reserve.
Add the remaining tablespoon of EVOO, a turn of the pan, and the butter and let it melt into the EVOO. Stir in the pepper, onion, celery, garlic, chili pepper, thyme and bay leaves and cook until tender, about 7-8 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 sauce, then reduce the heat to low and simmer for about 3 minutes to combine flavors. Stir in the hot sauce, to taste.
Add the reserved browned sausage to the 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 3-5 minutes. Transfer the shrimp mixture to a serving bowl and serve with rice flavored with scallions.