Louisiana Style Shrimp Recipe

Name: Louisiana Style Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1/2 pound andouille sausage, diced or crumbled; 3 tablespoons butter; 1 green bell pepper, seeded and chopped; 1 onion, chopped; 3 to 4 small ribs celery, chopped; 4 cloves garlic, chopped; 1 red hot chile pepper, seeded and finely chopped; 2 tablespoons finely chopped thyme leaves; 2 bay leaves; 1 tablespoon smoked sweet paprika or sweet paprika; 2 tablespoons all-purpose flour; 1 (12-ounce) bottle beer (recommended: Abita); 1 cup chicken or seafood stock-in-a-box; 1 tablespoon Worcestershire sauce; Hot sauce, to taste; 1 1/2 pounds medium-large shrimp, peeled and deveined; Serve with brown or white long-grain rice cooked in chicken stock with scallions, according to package directions

Servings: persons

2 tablespoons extra-virgin olive oil
1/2 pound andouille sausage, diced or crumbled
3 tablespoons butter
1 green bell pepper, seeded and chopped
1 onion, chopped
3 to 4 small ribs celery, chopped
4 cloves garlic, chopped
1 red hot chile pepper, seeded and finely chopped
2 tablespoons finely chopped thyme leaves
2 bay leaves
1 tablespoon smoked sweet paprika or sweet paprika
2 tablespoons all-purpose flour
1 (12-ounce) bottle beer (recommended: Abita)
1 cup chicken or seafood stock-in-a-box
1 tablespoon Worcestershire sauce
Hot sauce, to taste
1 1/2 pounds medium-large shrimp, peeled and deveined
Serve with brown or white long-grain rice cooked in chicken stock with scallions, according to package directions

1
In a large pan over medium-high heat, add 1 tablespoon extra-virgin olive oil, a turn of the pan.
2
Add the sausage and cook until brown.
3
Remove the sausage from the pan and drain on paper towels.
4
Reserve.
5
Add another tablespoon of extra-virgin olive oil, a turn of the pan, and the butter and let it melt into the oil.
6
Stir in the peppers, onions, celery, garlic, chile pepper, thyme, and bay leaves and cook until tender, about 7 to 8 minutes.
7
Sprinkle in the paprika and stir, then add the flour and stir for 1 minute more.
8
Pour in the beer and cook down for 2 minutes.
9
Stir in the stock and Worcestershire, then reduce the heat to low and simmer for about 3 minutes to combine flavors.
10
Stir in hot sauce, to taste.
11
Add the reserved browned sausage to sauce.
12
The sauce can be cooled and refrigerated for a make-ahead meal.
13
Bring the sauce to a low boil over medium heat, then stir in the shrimp.
14
Cover and cook until the shrimp are pink and firm, about 3 to 5 minutes.
15
Transfer the shrimp mixture to a serving bowl and serve with rice flavored with scallions.

499

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 1/2 pound andouille sausage, diced or crumbled, 3 tablespoons butter, 1 green bell pepper, seeded and chopped, and more.

Yes, Louisiana Style Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Louisiana Style Shrimp

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