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louisiana style shrimp

(1 rating)
Lauren_Perkins-Boyd avatar
Recipe by
Lauren Perkins-Boyd
@Lauren_Perkins-Boyd
Portland, OR

This is a Rachael Ray recipe I tweaked ever so slightly. It is a great make ahead meal that will warm you up even on the coldest winter day.

(1 rating)
yield 6 serving(s)
prep time 30 Min
cook time 35 Min
method Stove Top

Ingredients For louisiana style shrimp

  • 2 Tbsp
    olive oil
  • 14-oz pkg
    andouille sausage, diced
  • 3 Tbsp
    butter
  • 1
    green bell pepper, chopped
  • 1
    onion, chopped
  • 3-4
    celery ribs, chopped
  • 4 clove
    garlic, minced
  • 1
    red hot chile pepper, seeded and minced
  • 2 Tbsp
    fresh thyme, minced
  • 2
    bay leaves
  • 1 Tbsp
    smoked paprika
  • 2 Tbsp
    flour
  • 2 1/2 c
    chicken or seafood stock
  • 1 Tbsp
    worcestershire sauce
  • hot sauce, to taste
  • 2 lb
    shrimp, peeled and deveined
  • SERVE WITH
  • cooked rice w/ chopped scallions, to taste

How To Make louisiana style shrimp

  • 1
    In a large pan over medium-high heat, add 1 tablespoon extra-virgin olive oil. Add the sausage and cook until brown. Remove the sausage from the pan and drain on paper towels. Reserve.
  • 2
    Add another tablespoon of extra-virgin olive oil to the pan and the butter. Stir in the peppers, onions, celery, garlic, chile pepper, thyme, and bay leaves and cook until tender, about 7 to 8 minutes. Sprinkle in the paprika and stir, then add the flour and stir for 1 minute more.
  • 3
    Stir in the stock and Worcestershire, then reduce the heat to low and simmer for about 3 minutes to combine flavors. Stir in hot sauce, to taste. Add the reserved browned sausage to sauce. The sauce can be cooled and refrigerated for a make-ahead meal.
  • 4
    Bring the sauce to a low boil over medium heat, then stir in the shrimp. Cover and cook until the shrimp are pink and firm, about 3 to 5 minutes. Transfer the shrimp mixture to a serving bowl and serve with rice flavored with scallions.
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