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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.
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!