Country Bob’s Shrimp and Sausage Etouffee
Bold and spicy - this mouthwatering Shrimp and Sausage Étouffée recipe combines sausage and shrimp with a blend of Cajun Seasoning that'll take you from your kitchen straight to New Orleans. Place it over a bed of rice and serve.
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Ingredients
Servings: 4
Ingredients:
4 cloves garlic minced
1 small white onion diced
1/2 green bell pepper
2 sticks celery diced
1/3 cup green onions chopped
2 links Andouille sausage cut into slices
1 pound shrimp – peeled and deveined
3 tbsp Country Bob’s Cajun Seasoning
1 tbsp dried oregano
2 tsp chili powder
1 tbsp tomato paste
3 tbsp butter
3 tbsp flour
1 cup chicken stock
Rice for serving
Directions
1
Prep all of your veggies by mincing the garlic, dicing the bell pepper, white and green onion, dicing the celery, and cutting up the sausage.
2
Heat a skillet to medium heat. Sear the sausage in the skillet for about 4 minutes per side, until browned. Remove and set aside. Add butter to the skillet. When melted, add the flour and stir continuously to make a roux. Continue stirring the roux until it forms a caramel color and begins to smell nutty. This should take at least 10 minutes.
3
Once the roux is ready, add the garlic, bell pepper, onions, and celery and stir to coat and cook the veggies. Cook for about 4 minutes until fragrant then add Country Bob’s Cajun Seasoning, oregano, chili powder, and tomato paste. Stir until combined then add the chicken stock. Bring to a boil then add shrimp and sausage back to the pan.
4
Cook until the shrimp is pink and done, about 5-6 minutes, then Pour the contents on a bed of rice and serve!
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TIP!
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