Shrimp & Sausage Etouffee

I modified this Paula Deen recipe to include some smoked sausage.  I’ll warn you it is a little spicy so go less on the cayenne pepper and hot sauce if you like things really mild.  The clam juice adds a real good flavor to the sauce in this etouffe and the heat was just enough for me to feel it and not be overpowered.

Ingredients:

  • 1/2 cup oil
  • 1/2 cup gluten-free flour blend
  • 1 cup chopped yellow onion
  • 1/2 cup chopped green bell pepper
  • 1 cup chopped celery
  • 3 cloves garlic, finely minced
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon cayenne pepper, more if desired
  • 1 teaspoon Cajun seasoning
  • 1/2 cup minced green onions, plus extra for garnish
  • 1/2 cup minced fresh parsley leaves
  • 2 to 3 dashes hot sauce (recommended: Tabasco)
  • 1 (8-ounce) can clam juice
  • 1 (14.5-ounce) can diced tomatoes
  • Salt (Cajun seasoning has salt already)
  • 2 pounds small or medium shrimp peeled and deveined
  • 1 lb beef smoked sausage, sliced and browned in a little oil or butter
  • 1/2 stick butter
  • Rice, optional
  • Diced green onions, for garnish

 Make the roux, mix oil and flour in a large heavy saucepan over low heat. Whisk flour into the oil to form a paste. Continue cooking over low heat and whisk continuously, until the mixture turns a caramel color and gives off a nutty aroma, about 15 to 20 minutes. To the roux, add the onion, green bell pepper, celery, and garlic and cook over low heat about 5 minutes, until the vegetables are limp. Add the black pepper, white pepper, cayenne pepper, Cajun seasoning, green onions, parsley, and hot sauce to taste.  Add 1 bottle of clam juice and the tomatoes with their juice, stir to blend. Add the salt, starting with 1 teaspoon, then add more if needed. Bring the mixture to a boil, reduce the heat to low and simmer for 10 to 15 minutes. Add the sausage and shrimp and stir. It will take about 3 minutes for shrimp to cook, don’t overcook. Remove from heat. Add the butter and stir; the heat from the dish will melt the butter. Transfer the etouffee to a tureen, serving bowl, or if you prefer, over rice. Garnish with the green onions

Advertisements

One response

  1. Pingback: Easy Spaghetti Sauce « Rumblings of an Ol’ Curmudgeon

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s