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Shrimp & Sausage Etouffee
Recipe by:
Reagan
An old family recipe, with the addition of more current seasonings. Serve over steamed rice, with sourdough French bread slathered with roasted garlic mashed with Extra Virgin Olive Oil. Good to the last bite!
Ready in 1 hour
Added to favorites by 25 cooks
Ingredients
Serves: 4
- 4 tablespoons butter
- 3 tablespoons flour
- 1 medium yellow onion, chopped
- 1 red bell pepper, chopped
- 6 green onions, chopped
- 1 can (10 3/4 ounce) cream of mushroom soup
- 1-2 teaspoons garlic powder
- 1-2 tablespoons Tone's(R) Louisiana Style Cajun seasoning
- Salt to taste
- 1-2 teaspoons Tabasco(R) Habanero Sauce
- 3 cups water
- 1 pound medium shrimp, peeled and deveined
- 1 pound hickory smoked sausage links, sliced thin
Preparation method
Prep: 45 mins | Cook: 15 mins1.
Heat the butter in a deep cast iron pot over medium heat, then add the flour, stirring constantly to make a dark roux. Do not burn the roux.
2.
Add the chopped vegetables to the roux and saute until tender, approx. 5-7 minutes.
3.
Add the cream of mushroom soup and blend thoroughly.
4.
Slowly add the water until you have a thick mixture, then add the seasonings to taste. Cook over low heat for approx. 15 minutes.
5.
Add the shrimp and sausage and continue cooking over low heat for another 10-15 minutes. Serve immediately.
Provided by: Allrecipes
Last updated:
Mar 27 2013
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