Shelly's Recipe

CAJUN SHRIMP WITH RICE

Category: Casseroles - Seafood

1 cup diced andouille sausage
1/2 cup oil
2/3 cup flour
3/4 cup diced yellow onion and green bell pepper
6 clove garlic, minced
1 cup chicken broth
3 cups chopped tomatoes
1 tsp minced thyme and dried oregano
1/8 tsp cayenne, white and black peppers
1 pinch salt
2 lemons, juiced
1 lb large shrimp, peeled, deveined and tails removed
6 cups cooked rice, still warm

In a skillet, brown sausage until thoroughly cooked. Transfer to a plate. Add oil to the sausage grease in skillet and heat until very hot. Gradually whisk in flour and cook about 10 minutes, whisking constantly. Flour mixture will turn from beige to light brown to mahogany. Do not allow roux to burn.

When roux is mahogany brown, immediately add vegetables and garlic, stir 1 minute. Add stock, tomatoes and seasonings, stirring to blend. Lower heat and simmer 15-20 minutes or until vegetables are tender. Squeeze lemons over shrimp and toss to coat. Add shrimp and sausage to skillet and cook until shrimp turns pink. Mound rice on center of plate and spoon shrimp mixture around sides.