Description
A flavorful and hearty Cajun dish made with shrimp, andouille sausage, and a rich roux.
Ingredients
Scale
- 1 lb raw shrimp (peeled and deveined)
- 12 oz andouille sausage (sliced)
- 1 cup onion (diced)
- 1 cup celery (diced)
- 1 cup green bell pepper (diced)
- 4 cloves garlic (minced)
- 0 cup all-purpose flour
- 0 cup vegetable oil
- 6 cups broth (chicken or seafood)
- 1 cup crushed tomatoes (optional)
- 2 bay leaves
- 1 tsp smoked paprika
- 2 tsp Cajun seasoning
- 0 tsp thyme
- 0 tsp black pepper
- 1 tbsp Worcestershire sauce
- hot sauce (to taste)
- 0 cup green onions (chopped)
- 0 cup parsley (chopped)
Instructions
- Toast the flour and oil over medium heat, whisking continuously until a dark brown roux forms.
- Add onions, celery, and bell pepper. Cook until softened.
- Stir in garlic and sliced andouille; cook until sausage browns.
- Pour in broth and add tomatoes, bay leaves, Cajun seasoning, paprika, thyme, pepper, and Worcestershire.
- Simmer 45–120 minutes.
- Add shrimp and cook 5–7 minutes until pink.
- Stir in green onions and parsley.
- Serve hot over rice.
Notes
- Adjust hot sauce to your taste preference.
- This dish can be served over rice or with crusty bread.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 160mg