Shrimp & Sausage Étouffée
By: Chris Alma Jose
Published: Sunday, June 20, 2010 - 7:36pm

Ingredients




1 pound Raw Large Shrimp, peeled and seasoned
1 pound Turkey Sausage, sliced
EVOO
2 tbs. Unsalted Butter
1/2 cup Unbleached Flour
1 Onion, finely diced
3 Celery Ribs, finely diced
1 Green Bell Pepper, finely diced
4 Garlic Cloves, minced
4 cups low-sodium Chicken Stock
Salt & Pepper
Parsley, finely chopped
Scallions, finely chopped
teaspoon Cajun Seasoning Mix (2 Bay Leaves and 1  each Natural

Preparation

1 Prep everything beforehand. Mix seasonings, dice the trinity (onion, celery, bell pepper), mince garlic, season shrimp, etc. 2 In a medium-heated heavy pot or dutch oven, fry sliced sausage with a little EVOO and set aside. 3 In the same pot, add butter and about 1/4 cup of EVOO. When butter melts, quickly whisk in flour until fully incorporated. Using a wooden spatula, stir continuously (to prevent flour from scorching) until roux is brown, about 10 minutes. 4 Add trinity and garlic to the mix and cook for another 5 minutes or so. Make sure the roux doesn’t stick to the bottom of the pan, so add more EVOO if you need to. 5 Now, add the stock to deglaze the pot for a couple of minutes. Then, sprinkle in the Cajun seasoning mix and bring to a boil. Let reduce uncovered, still in medium heat, for about 40 minutes or until liquid reaches a gravy-like consistency. 6 In the end, stir in the sausage slices and raw shrimp for a couple more minutes. When it returns to boil, turn off heat and re-season accordingly. Let simmer for another 5 minutes before serving. 7 To serve, plate a bed of rice and smother with étouffée. Garnish liberally with parsley and scallions.