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Category: Sausage
Prep Time: Cook Time: Total Time:
8 Andouille sausages
2 tbsp vegetable oil, 2 turns of the pan
2 tbsp unsalted butter
1 bay leaf
2 garlic cloves, chopped
1 small onion, finely chopped
2 celery ribs from the heart, finely chopped
1 small green bell pepper, finely chopped
1 tsp ground thyme (eyeball it in your palm)
Salt and freshly ground pepper
2 tbsp flour
3/4 cup beer (one-half a 12 oz bottle)
1 cup chicken broth
1 (8 oz) can tomato sauce
2 to 3 tsp hot sauce
2 tsp Worcestershire sauce
24 medium shrimp—peeled, deveined and tails removed, then chopped
Place the sausages in a large skillet and add 1/2inch water and 1 tbsp oil, 1 turn of the pan. Bring the water to a boil over high heat. Reduce the heat to medium and cook off the liquid, 8 to 10 minutes. When the water has cooked off, the oil will begin to crisp the casings. Cook the sausages until browned all over, 2 minutes.
Heat another large skillet over medium to medium-high heat and add the remaining 1 tbsp of oil, 1 turn of the pan, and the butter. When the butter melts into the oil, add the bay leaf, garlic, onion, celery and bell pepper. Season the veggies with the thyme, salt and lots of pepper. Cook until tender, 5 minutes.
Add the flour to the skillet and cook for 2 minutes. Whisk the beer into the pan and cook it off, about 1 minute. Whisk in the broth, tomato sauce, hot sauce and Worcestershire sauce and bring to a bubble. Reduce to a simmer. Add the shrimp and cook until pink, 2 to 3 minutes.
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ANDOUILLE DAWGS WITH GUMBO SAUCE
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Category: Sausage
Prep Time: Cook Time: Total Time:
8 Andouille sausages
2 tbsp vegetable oil, 2 turns of the pan
2 tbsp unsalted butter
1 bay leaf
2 garlic cloves, chopped
1 small onion, finely chopped
2 celery ribs from the heart, finely chopped
1 small green bell pepper, finely chopped
1 tsp ground thyme (eyeball it in your palm)
Salt and freshly ground pepper
2 tbsp flour
3/4 cup beer (one-half a 12 oz bottle)
1 cup chicken broth
1 (8 oz) can tomato sauce
2 to 3 tsp hot sauce
2 tsp Worcestershire sauce
24 medium shrimp—peeled, deveined and tails removed, then chopped
Place the sausages in a large skillet and add 1/2inch water and 1 tbsp oil, 1 turn of the pan. Bring the water to a boil over high heat. Reduce the heat to medium and cook off the liquid, 8 to 10 minutes. When the water has cooked off, the oil will begin to crisp the casings. Cook the sausages until browned all over, 2 minutes.
Heat another large skillet over medium to medium-high heat and add the remaining 1 tbsp of oil, 1 turn of the pan, and the butter. When the butter melts into the oil, add the bay leaf, garlic, onion, celery and bell pepper. Season the veggies with the thyme, salt and lots of pepper. Cook until tender, 5 minutes.
Add the flour to the skillet and cook for 2 minutes. Whisk the beer into the pan and cook it off, about 1 minute. Whisk in the broth, tomato sauce, hot sauce and Worcestershire sauce and bring to a bubble. Reduce to a simmer. Add the shrimp and cook until pink, 2 to 3 minutes.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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