Fat Tuesday Shrimp Creole

 Mardi Gras!

It's Fat Tuesday and you know what that means, it's time to EAT! I decided this year to celebrate Fat Tuesday, I would make shrimp creole with spicy Louisiana sausage.

My mother just returned from Louisiana yesterday and she brought me back a lot of my southern staples. The sausage I am using is form Richards Boudin & Seafood. My family has purchased sausage from this place since they first opened over twenty years ago.

I hate to tell you this, but Richard's sausage is not set up for delivery, or shipping, so you either have to know somebody, who knows somebody to get these sausage! Another choice is for you to hit up Cajun grocer and they have great sausage as well like Poches!

If you aspire to be a southern cook or just love southern food I suggest you pay a visit to Cajun grocer and spend about 3 hours on their website ordering your favorite southern treats. I have ordered many a things from them and they are all good!


Fat Tuesday Shrimp Creole

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 6

Ingredients:

2 lbs medium shrimp, peeled, deveined
2 lbs andouille sausage, sliced
32 oz chicken broth
28 oz. crushed tomatoes
1 small tomato paste
1 bell pepper, diced
1 white onion, diced
1/2 bunch celery, diced
1/4 c. minced parsley
4 gloves garlic, minced
4 tbsp. butter
4 tbsp. olive oil
8 tbsp. flour
1 tbsp. creole seasoning
1 tbsp. garlic powder
1 tbsp. onion powder
1 tbsp. dried oregano
1/2 tbsp. black pepper
1/2 tbsp. paprika
1/2 tbsp. Italian seasoning
hot rice

Directions:

In a large stock pot, add butter and olive oil over medium high heat. Add flour and make a roux, stirring about 5-8 minutes, add all vegetables and mix well.

Add tomato paste and mix well. Add crushed tomatoes, chicken broth, all seasonings and andouille sausage mix well, lower heat to medium low.

Cover pot and cook about 30 minutes, stirring well. Add shrimp and cook about 8 minutes more are until shrimp all no longer pink. Serve over hot rice. Enjoy!