Today I made one of my, what I would call quick sauces.
Shrimp and Andouille Sausage Fricassee is one of those dishes I can put together in about thirty minutes.
The sauce is so delicious it will have you thinking it’s been cooking all day.
This is one of those dishes I grew up eating. My mama would often add fish as well.
I’m using shrimp and andouille sausage because that’s what I had in my freezer.
The dish includes shrimp, sausage, mushrooms, fire-roasted tomatoes, bell pepper, onions, and celery.
Don’t forget lots of spices and fresh garlic.
I also used a combination of beef and chicken stock instead of water.
If a savory dish calls for water I never use water. Always low sodium broth or stock.
Never miss a chance to add flavor. Just always make sure it’s low sodium as you want to control the amount of salt in your dishes.
Now that we have all of our ingredients let’s start cooking.
First, add butter and olive oil to a skillet over medium heat.
Add the sausage and brown for about 5 minutes.
Add the veggies and saute them for a few minutes, season, and cook a couple of minutes more.
Add the flour to the seasoned veggies and mix well. This is the base for our light brown roux.
Unlike gumbo roux this roux is going to be light, quick, and you don’t have to worry about your hand giving out from stirring for two hours.
Nope, just a few minutes to slightly cook the roux.
Next, add the broth, tomatoes, and remaining seasonings to the pan.
Bring the mixture to a boil, reduce heat, add the bay leaves, and allow the sauce to simmer for about 15 minutes.
Lastly, add the shrimp and cook until the shrimp are no longer pink about 7-10 minutes.
I like to serve this dish with hot jasmine rice because it’s my favorite rice.
Don’t forget to garnish with green onions at the end.
Oh, and if you’d like, hot buttered cornbread is awesome served on the side.
Shrimp and Andouille Sausage Fricassee
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
1 lb jumbo shrimp, peeled, devined
1/2 lb andouille sausage, smoked, sliced
3 cups chicken stock, low sodium
3 cups beef stock, low sodium
2 cups fire-roasted tomatoes, diced
1 cup mushrooms, sliced
1 cup red onion, diced
1 cup bell pepper, diced
1/2 cup celery, chopped
1/2 cup flour, all purpose
4 tablespoon butter, unsalted
4 tablespoons extra virgin olive oil
1 tablespoon garlic, minced
2 tablespoons creole seasoning
1/2 tablespoon black pepper
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1/2 tablespoon smoked paprika
1/2 tablespoon old bay seasonings
1 teaspoon thyme, dried
green onions to garnish
Tabasco if desired
hot cooked rice
Mix seasoning blend together and set aside.
Drizzle shrimp with a little olive oil and 1 tablespoon of seasoning blend. Mix well and set aside.
Add butter and olive oil to a skillet over medium heat, add sausages and brown for about five minutes.
Add vegetables to the pan except the garlic, cook for about five minutes, season with 1 tablespoon of the seasoning blend.
Add garlic and cook a few minutes more.
Add flour to the mixture, mix well, cook a few minutes until lightly browned.
Add broth, tomatoes, remaining seasonings, and bay leaves.
Add about 1/2 tablespoon of Tabasco if desired.
Mix well. Bring mixture to boil, reduce heat and simmer for about 15 minutes.
Add shrimp and cook until no longer pink about 7 minutes.
Remove the bay leaves and discard.
Serve over hot rice and garnish with green onions, enjoy.