Andouille Sausage and Shrimp
Fox, Channel 13 , 2009
Trish Withus
Ingredients:
2 links or 1 lb. Andouille or spicy Italian sausage
½ onion, diced
2 cloves garlic, minced
2 Tablespoons flour
2 cups chicken broth
2 Bay leaves
2 pounds large shrimp, peeled and deveined
2 tablespoons fresh lemon juice
Salt and fresh cracked pepper
2-3 green onions, sliced
Place a deep skillet over medium heat and coat with the olive oil. Add the sausage and cook, stirring, until there is a fair amount of fat in the pan and the sausage is brown. Add the onion and sauté for 7 minutes to soften. Add the garlic and sauté for an additional 1 to 2 minutes.
Sprinkle in the flour and whisk to create a roux. Slowly pour in the chicken stock and continue to whisk to avoid lumps. Bring to a boil and then reduce the heat to simmer. Toss in the bay leaves. When the liquid comes to a simmer, add the shrimp. Poach the shrimp in the stock for 2 to 3 minutes, until they are firm and pink and the gravy is smooth and thick.
Add the lemon juice. Season with salt and pepper and stir in the green onion.
Serve immediately over rice, polenta or couscous...or your heart's desire!
