Mike's Beginners Shrimp & Andulie Sausage Étouffée

Name: Mike's Beginners Shrimp & Andulie Sausage Étouffée
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: ● For The Proteins; 1 Pound Raw Shrimp [de-shelled & de-veined]; 1 8" Andulie Smoked Sausage [sliced on the bias]; ● For The Étouffée [all peppers de-seeded]; 1 (2 Pound) Package Heritage Étouffée Base Mix; 1/2 Cup Viadalia Onion [fine chop]; 1/2 Cup Tomatoes [fine chop]; 1/2 Cup Red Bell Pepper [fine chop]; 1/2 Cup Green Bell Pepper [fine chop]; 1/2 Cup Orange Bell Pepper [fine chop]; 1/2 Cup Yellow Bell Pepper [fine chop]; 1 Cup Instant White Rice [to thicken Étouffée reserve other]; 1 tsp Tony Catcherys Cajun Seasoning; 1 tbsp Louisiana Hot Sauce; ● For The Finish; 1/2 tsp Granulated Garlic Powder; 1/2 tsp Granulated Onion Powder; 1/2 Tony Catcherys Seasoning; to taste Fresh Ground Black Pepper; ● For The Sides [as needed]; White Rice; Corn Bread; Louisiana Hot Sauce

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

This was my 8 year old culinary students first attempt at an Étouffée. What a delicious job they did! It's not only super easy but so spicy and smokey! They more than quadrupled this recipe and they will be delivering this dish to our local women's shelter at 5:00 am tomorrow. Great work kiddos! I'm so proud of all of you for constantly giving back to your community!

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

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Ingredients

30 Minutes

4 servings

● For The Proteins
1 PoundRaw Shrimp [de-shelled & de-veined]
18" Andulie Smoked Sausage [sliced on the bias]
● For The Étouffée [all peppers de-seeded]
1 (2 Pound)Package Heritage Étouffée Base Mix
1/2 CupViadalia Onion [fine chop]
1/2 CupTomatoes [fine chop]
1/2 CupRed Bell Pepper [fine chop]
1/2 CupGreen Bell Pepper [fine chop]
1/2 CupOrange Bell Pepper [fine chop]
1/2 CupYellow Bell Pepper [fine chop]
1 CupInstant White Rice [to thicken Étouffée reserve other]
1 tspTony Catcherys Cajun Seasoning
1 tbspLouisiana Hot Sauce
● For The Finish
1/2 tspGranulated Garlic Powder
1/2 tspGranulated Onion Powder
1/2Tony Catcherys Seasoning
to tasteFresh Ground Black Pepper
● For The Sides [as needed]
White Rice
Corn Bread
Louisiana Hot Sauce

Saved

Steps

30 Minutes

1

Here's the bulk of what you'll need in steps 1, 2 and 3. Heritage is a great brand.
2

Your veggies needed pictured. Tomato not pictured.
3

Slice your smoked sausage on the bias.
4

We always chop more vegetables than we actually need for any given dish. Then, use them the following evening for easy side dishes like baked beans.
5

Or, an easy, festive Southwestern corn side dish. See my recipes if interested.
6

Use 1.5 cups of your vegetables. Add to pot with a dash of olive oil. Sauté your vegetables on high until translucent. About 3 minutes. Stir regularly.
7

Add your Étouffée mix and simmer for 10 minutes. You can find this brand at any Wal-Mart, Smith's or Albertsons.
8

Add your shrimp, sausage and 1 cup instant rice to thicken.
9

For the finish. Add your seasonings and mix well. Simmer 3 minutes longer.
10

Serve with packed rice and corn bread. Garnish with parsley. Enjoy!

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Cooksnaps

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MMOBRIEN @cook_2891564

on October 20, 2017 05:32

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!

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Mike's Beginners Shrimp & Andulie Sausage Étouffée

Mike's Beginners Shrimp & Andulie Sausage Étouffée

Ingredients

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