Louisiana-Style Shrimp and Andouille One Pot

Louisiana-Style Shrimp and Andouille One Pot 5150

A random grocery store run to Fairway a couple weeks ago turned out to be a major score, when I found a rare-to-this-area item sitting nonchalantly on the shelves: Abita Pecan ale. Now, I can find Abita regular brew, but the company also puts out a pecan harvest ale, and that I could never before locate anywhere in NYC. Happy dance time!

Louisiana-Style shrimp and andouille one pot 5134

Before buying it here, I’d only had it one time in my life. That time was with Matt in New Orleans, where the beer itself is brewed, and their pecan ale is seriously the best beer I’ve tasted, ever. With sincere apologies to the Shiner.

Abita Pecan Ale 5155

I figured it was perfect for this recipe, a simple one pot that can be thrown together for tons of Cajun flavors, and one that really requires a Louisiana beer. Obviously, using regular Abita (or another brand of Louisiana style beer) would be perfectly fine.

Louisiana-Style Shrimp and andouille one pot 5160

This was a very lovely dish. Bold flavors, just saucy enough, just messy enough, and pairs so perfectly with that amazing pecan beer. I’m still excited over it. And yes, I’m rationing my stash, trying to make it last, since who knows if I’ll ever see it in NYC again… Anyways, I hope you enjoy this easy one-pot! Oh! Very important – puh-leeze don’t forget a hunk of bread to mop up the delicious holy trinity sauce.

Louisiana-style shrimp and andouille one pot 5152

{One Year Ago: Hatch Chile Cheese Bread, Apple Pie Bagels, My Mom’s Apple Cake}

Source: adapted from Week in a Day by Rachael Ray

Ingredients:
Olive oil
½ lb. Andouille sausage, thinly sliced or chopped
3 tbs unsalted butter
1 bell pepper, any color, chopped
1 medium onion, chopped
2 ribs of celery, chopped
2 thyme sprigs
2 fresh bay leaves
4 cloves garlic, minced
1 tsp crushed red chile flakes
Kosher salt and black pepper
1 tbs sweet paprika
2 tbs flour
1 (12 oz.) bottle of beer (I used Abita, from Louisiana, which I highly recommend)
1 cup chicken or seafood stock
1 tbs Worcestershire sauce
Louisiana-style hot sauce, to taste
1 ½ lbs. medium-to-large shrimp, peeled and deveined
Sliced scallions, for garnish
Crusty bread hunks, for mopping sauce

Directions:
In a Dutch oven or deep, large skillet, heat a drizzle of olive oil over medium-high heat. Add the sausage and cook, stirring frequently, until browned and the fat rendered. Remove with a slotted spoon to a paper towel lined plate.
Add the butter to the hot pan and swirl or stir to combine it with the sausage drippings. Add the bell pepper, onion, celery, thyme sprigs and bay leaves. Cook, stirring frequently, until completely softened and cooked. Add the garlic and chile flakes, and cook 1 minute more. Season with salt and pepper to taste.
Now add the paprika and flour. Stir 1 minute to cook the pasty taste out of the flour. Stir in the beer and cook 2 minutes, stirring to scrape up browned bits from the bottom of the pot. Stir in the stock and Worcestershire, reduce the heat to low and simmer about 3 minutes to combine the flavors. Stir in hot sauce to taste. Add the reserved sausage back into the pot.
Lightly toss the shrimp with a little bit of kosher salt, then add it to the simmering pot. Cook over medium heat until the shrimp are opaque and firm to the touch, about 3-5 minutes.
Remove the thyme sprigs and bay leaves, and ladle into either deep bowls, or wide shallow bowls. Garnish with scallions and dig in!

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