Ingredients Jump to Instructions ↓

  1. 1 cup 146g / 5.1oz Diced Andouille sausage

  2. 1/2 cup 118ml Corn oil

  3. 2/3 cup 41g / 1.4oz Flour

  4. 3/4 cup 109g / 3.8oz Diced green bell pepper

  5. 3/4 cup 46g / 1.6oz Diced yellow onion

  6. 6 Garlic cloves - minced

  7. 1 cup 237ml Chicken broth

  8. 2 teaspoons 10ml Minced fresh thyme

  9. 2 teaspoons 10ml Oregano -

  10. 3 cups 187g / 6.6oz Chopped fresh tomatoes

  11. 1/8 teaspoon 0.6ml Cayenne pepper

  12. 1/8 teaspoon 0.6ml White pepper

  13. 1/8 teaspoon 0.6ml Black pepper

  14. 1 Salt Juice of

  15. 2 lemons

  16. 1 lb 454g / 16oz Large shrimp - peeled, deveined, And tails removed

  17. 6 cups 960g / 33oz Cooked rice - still warm Crawfish - for garnish

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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 roux 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. Mound rice on center of plate and spoon shrimp mixture around sides. Garnish with crawfish. Serves 6. Types of rice: Arborio -- The classic risotto rice. Basmati -- Grown in the foothills of the Himalayas; very light, fluffy and fragrant. Brown Rice -- The whole rice with only the outer tough husk removed. Nutty and chewy. Increase cooking time, as it absorbs four times its volume in liquid. Short Grain -- Especially good for milk puddings and rice desserts. White Rice -- Milled to remove the husk and bran, includes varieties such as Arborio and Basmati. Wild Rice -- Not really rice, but an aquatic grass requiring 35 to 40 minutes cooking time. It is very nutritious.


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