Shrimp and Andouille Sausage Étouffée
Shrimp and Andouille Sausage Étouffée is one of my favorite things to devour! Lucky me! It's Fat Tuesday this week and being able to make this comfort food right now is perfect timing!
Ingredients
- 1 pound andouille sausage, sliced
- 3 tablespoons butter
- 1 1/2 cup diced onions
- 1 cup chopped celery
- 1 cup diced green pepper
- 1 tablespoon minced garlic
- 2 cups cherry tomatoes, sliced in half
- 3-4 tablespoons minced chipotle peppers with adobo
- 1/4 cup all-purpose flour
- 2 teaspoons Creole seasoning such as Tony Chachere's
- 1 teaspoon dried thyme
- 2 bay leaves
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 3 cups chicken broth
- 1 pound large shrimp, peeled and cleaned
For the Rice
- 1 cup long grain rice
- 2 cups chicken broth
- 1/2 teaspoon salt
Serving Ideas
- sliced green onions
- your favorite hot sauce
Instructions
- In a medium-sized pot with a lid, add the rice, stock and, salt. Bring to a boil, cover, reduce heat to low and cook for 15-20 minutes or until all the liquid is absorbed. Set aside.
- In a large 12-inch skillet over medium heat cook the sausage until it begins to brown. About 5 minutes. Remove from pan and drain on paper towels until later in the cooking process.
- In the same pan, over medium heat, melt the butter and add the onions, peppers, celery and, garlic. Cook until the vegetables become translucent for 5-6 minutes.
- Wisk in the flour, chipotle peppers, tomatoes, Creole seasoning, thyme, bay leaves, salt and, pepper. Cook for a minute or so stirring constantly.
- Add the chicken stock and the sausage. Reduce the heat to low and cover. Cook for about 20 minutes until the sauce thickens. Add the shrimp and cook until they become pink. About another 5 minutes.
Serve with the hot rice, scallions and hot sauce if desired.
Notes
Feel free to double the rice if you like more rice with your dish! 1 cup serves 4 people.