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1 1/2 lbs
fresh, head-on shrimp (the shell adds lots of flavor, or course you can use frozen, peeled)
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1/2 lbs
Andouille sausage (any smoked, spicy sausage will do)
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1 large
onion sliced
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3 cloves
garlic, chopped
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3/4 cup
olive oil
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2 large
tomatoes diced
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1/2 teaspoon
cayenne
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1 tablespoon
salt
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3
bay leaves
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1 teaspoon
oregano
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1 tablespoon
worchestershire
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2 shakes
tabasco
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1/2 cup
all-purpose flour
Dispensers and Storage Options
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1
lemon, thinly sliced
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1 cup (2 sticks)
cubed butter
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1 cup
white wine
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2 cups
shrimp stock - you can substitute with clam juice
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Garnish:
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1 bunch
fresh cilantro chopped
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1 bunch
scallion chopped
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Equipment List:
Cooking Instructions
Preheat oven to 375 degrees F.
Place French oven on high heat. Add oil and Andouille sausage.
Brown then add garlic and onions, cook until golden (about 5 minutes).
Add shrimp and dry spices and quickly sear until shrimp begin to blush (redden).
Add tomatoes.
Stir in flour to coat.
Add wine, stock, lemons and butter.
Stir, cover and place in over 15-20 minutes.
Garnish with chopped cilantro, scallions and serve with white rice and crusty bread.