AuthoradminCategoryCajun/Creole, Seafood, Soups and Stews
Peel and devein shrimp, placing shrimp shells in a large pot. In that same pot add the ingredients for the seafood broth. Add 6 cups of water and bring to a boil. Once boiled strain and set aside.
In a different, bigger, pot, add oil and 1/4 cup of butter. Slowly add in your flour, and stir continuously. Continue this for about 30 minutes until chocolate brown.
Add in onion, veggies, and andouille and cook down for about 5 minutes, then add garlic and Worchester sauce.
After about 2 minutes, pour shrimp stock through a sift into the pot. I like to add it in 3 separate additions, mixing well between additions.
After about 2 minutes, add Cajun seasoning, thyme, and bay leaves, plus. Bring to a boil. Reduce heat to medium-low, cover, and simmer for 1 1/2 hours.
Add green onions, parsley, and shrimp. When shrimp are pink, remove them from heat.
Serve with white rice and Enjoy!
Ingredients
Directions
Peel and devein shrimp, placing shrimp shells in a large pot. In that same pot add the ingredients for the seafood broth. Add 6 cups of water and bring to a boil. Once boiled strain and set aside.
In a different, bigger, pot, add oil and 1/4 cup of butter. Slowly add in your flour, and stir continuously. Continue this for about 30 minutes until chocolate brown.
Add in onion, veggies, and andouille and cook down for about 5 minutes, then add garlic and Worchester sauce.
After about 2 minutes, pour shrimp stock through a sift into the pot. I like to add it in 3 separate additions, mixing well between additions.
After about 2 minutes, add Cajun seasoning, thyme, and bay leaves, plus. Bring to a boil. Reduce heat to medium-low, cover, and simmer for 1 1/2 hours.
Add green onions, parsley, and shrimp. When shrimp are pink, remove them from heat.
Serve with white rice and Enjoy!