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Cut andouille in circular pieces and sweat in stock pot. It's important to cook everything in one pot.
Peel shrimp and reserve the peels.
De-vein shrimp.
Season liberally with Old Bay seasoning.
Boil peels with scallions, carrot, celery and thyme to make shrimp stock.
Remove andouille from pan and add 1 stick of butter and a half cup of flour.
Drain shrimp stock.
Create a roux from the butter and flour. Cook until it turns a peanut butter color, use low heat.
Dice onion, red and green bell pepper and garlic. Add to roux.
Add a bay leaf
Mix in salt, pepper and paprika
Add dices vegetables and a few sprigs of time.
Add shrimp stock.
Stir. Base will thicken.
It should look like this!
Add andouille back in
Add in shrimp.
Stir until shrimp turns pink in about 1 minute.
Serve over rice with chopped scallions and parsley. Bon appetit!
