Shrimp with Andouille Sausage
Servings: 4
Ingredients
- 1 lb shrimp peeled and deveined
- 12 ounce andouille sausage
- 1 8 ounce can of tomato sauce
- 3 stalks celery
- 1 each green bell pepper
- 1 each clove of garlic
- 1 bunch green onions
- 1 each white onion
- bay leaf
- olive oil
- paprika, onion powder, garlic powder
- salt and pepper season in the end to your preference
Instructions
Pre-Cook (Mise En Place)
- Gather your equipment: large sauce pan/skillet, cutting board, knife
- Preheat your Sauce Pan/Skillet on Medium High
- Slice the sausage in half inch pieces
- Dice the celery
- Dice the bell peppers
- Dice the white onions
- Slice the green onions
- Peel the garlic and slice into slivers
Cooking Method:
- In a large sauce pan over medium high heat, add 2 tbsp of olive oil
- Add onions, peppers, celery, garlic and stir until softened for about 5 minutes
- Stir in the sausage and season with 1 tbsp paprika, 1 tbsp garlic powder, 1 tbsp onion powder, and 1 tbsp salt and pepper. Stir in the bayleaf and add the tomato sauce. Add 1 cup of water. Bring the mixture to a boil and reduce to low heat and simmer
- Add the shrimp and cook for 10 minutes, until the shrimp is pink and cooked through
- Stir in the green onions for garnish