Cajun Shrimp With Sausage, Crawfish, And Rice Recipe

ingredients

1 cup diced Andouille sausage
1/2 cup corn oil
2/3 cup flour
3/4 cup diced green bell pepper
3/4 cup diced yellow onion
6 cloves garlic, minced
1 cup chicken broth
2 teaspoons minced fresh thyme
2 teaspoons oregano, optional
3 cups chopped fresh tomatoes
1/8 teaspoon cayenne pepper
1/8 teaspoon white pepper
1/8 teaspoon black pepper
1 pinch salt
2 lemons, juiced
1 pound large shrimp, peeled deveined and tails removed
6 cups cooked rice, still warm
crawfish, for garnish

directions

In a skillet over high heat, brown sausage until thoroughly cooked.

Transfer cooked sausage to a plate. Add corn oil to the sausage grease in skillet. Heat the oil until very hot. To prepare roux, gradually whisk in flour and cook for about 10 minutes, whisking constantly. Flour mixture will turn from beige to light brown to mahogany brown. Do not allow roux to burn. When roux is mahogany brown, immediately add pepper, onion and garlic, and stir for 1 minute.

Add stock, thyme, tomatoes and seasonings and stir to blend. Lower heat and simmer for 15 to 20 minutes or until vegetables are tender. Squeeze lemons over shrimp and toss to coat. Add shrimp and cooked sausage to skillet and cook until shrimp turns pink. Mound rice on center of plate and spoon shrimp mixture around sides. Garnish with crawfish.

Recipe Source: Home and Garden TV -- Home Grown Cooking

nutrition data

Nutritional data has not been calculated yet.