Cajun Sausage and Shrimp

Ingredients:

 

2 lbs shrimp

½-1lb smoked sausage or andouille

1-2 green peppers

4-5 ribs of celery

1 large onion

4-5 cloves of garlic, chopped

1 28oz can of diced tomatoes

 

1 bundle of fresh thyme

2-3 bay leaves

Generous pinch of crushed red pepper

1-2 tsp of cayenne

Kosher salt

Pepper

(all of these to your preference)

Scallions to garnish

 

 

 

To begin, devein and shell your shrimp. Put your shrimp shells in a pot and cover with water. Bring to boil and then simmer for 10-15 minutes.

 

1. Chop your veg
2. Brown your sausage in some oil.
3. Add your holy trinity and cook until softened.
4. Add the garlic and cook for an additional 2-3 minutes.
5. Add your tomatoes.
6. Strain 4-6 cups of the shrimp stock and add to the pot.
7. Add your bay leaves and thyme bundle.
8. Add salt and pepper and taste.
9. Cover and simmer for about 10 minutes.
10. Add your shrimp. Cover and simmer for about 6-7 minutes.
11. Taste and adjust your seasoning.
12. Serve over rice and garnish with scallions.

 

Adapted from Anne Burrell’s Jambalaya.