Cajun Shrimp With Rice
1 cup Andouille sausage, diced
1/2 cup corn oil
2/3 cup flour
3/4 cup green bell pepper, diced
3/4 cup yellow onion, diced
6 garlic cloves, minced
1 cup chicken broth
2 tsp. fresh thyme, minced
2 tsp. oregano, (optional)
3 cups fresh tomatoes, chopped
1/8 tsp. cayenne pepper
1/8 tsp. white pepper
1/8 tsp. black pepper
pinch of salt
juice of 2 lemons
1 pound large shrimp, peeled, deveined and tails removed
6 cups cooked rice
In a skillet over high heat, brown sausage until thoroughly cooked. Transfer cooked sausage to a plate. Add corn oil to the sausage grease in skillet. Heat the oil until very hot. To prepare roux, gradually whisk in flour and cook for about 10 minutes, whisking constantly. Flour mixture will turn from beige to light brown to mahogany brown. Do not allow toux to burn. When roux is mahogany brown, immediately add pepper, onion and garlic, and stir for 1 minute.
Add stock, thyme, tomatoes and seasonings and stir to blend. Lower heat and simmer for 15 to 20 minutes or until vegetables are tender.
Squeeze lemons over shrimp and toss to coat. Add shrimp and cooked sausage to skillet and cook until shrimp turns pink. Serve over hot rice.
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Terri's Country Corner
Last updated September 3, 1998 by
Terri
terriscorner@geocities.com
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