Wednesday, October 20, 2010

Andouille & Shrimp Stew

Want another Cajun option for a chilly night, other than GUMBO?
This recipe will NOT disappoint you!
It was an experiment, but after Mads' reaction, it will be a regular on the menu at our place!

Ingredients:
-1/4 cup olive oil
-1 pound (16 oz) of andouille sausage (in DK, I use Kålpølser)- Slice into 1 inch pieces and then half each piece
-1 chopped yellow onion
-Slap ya Mama (or your fave Cajun seasoning)
-2 cloves of garlic, minced-- I prefer to grate my cloves on a cheese grater. The consistency is PERFECT--better than a garlic press, in my opinion!
-2 cans of Rotel tomatoes
-1 pound of sliced okra (frozen or fresh will do, although you know fresh would be just a little bit better!) (In DK you have to buy this in the Turkish
market.)
-2 cans of chicken broth
-1 can of hot water
-1 pound of large shrimp, peeled and deveined
-1/4 chopped green onions

In a soup pot heat the olive oil over medium heat and add the sausage. Cook until browned (about 10 min). Transfer the sausage to another bowl (just to hold it until later), reserving the grease in the pot.

Add the onion, season generously with Slap ya Mama, and cook until softened. Stir in the garlic and cook about 1 minute longer. Replace the cooked sausage in the pot with the onions, and add the cans of Rotel tomatoes, the chicken broth, water, and okra. Bring to a boil, stirring often.
Reduce heat and simmer for at least 45 minutes, stirring occasionally. Peel and devein shrimp and of course, season with a little Slap ya Mama! Set the shrimp in the fridge until you are ready for them.

When you are about 10 minutes from being ready to serve dinner, add the shrimp to the stew and cook about 6 minutes longer (until shrimp are pink). You should not need to use a thickening agent because the okra helps the broth to thicken to a stew-consistency.

Serve with a small serving of white rice and top with the green onions.

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