Recipe courtesy of Rachael Ray
1 hr 5 min
30 min
4 servings
1 hr 5 min
30 min
4 servings


  • 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.


Watch how to make this recipe.

In a large pan over medium-high heat, add 1 tablespoon extra-virgin olive oil, a turn of the pan. Add the sausage and cook until brown. Remove the sausage from the pan and drain on paper towels. Reserve. Add another tablespoon of extra-virgin olive oil, a turn of the pan, and the butter and let it melt into the oil. Stir in the peppers, onions, celery, garlic, chile pepper, thyme, and bay leaves and cook until tender, about 7 to 8 minutes. Sprinkle in the paprika and stir, then add the flour and stir for 1 minute more. Pour in the beer and cook down for 2 minutes. Stir in the stock and Worcestershire, then reduce the heat to low and simmer for about 3 minutes to combine flavors. Stir in hot sauce, to taste. Add the reserved browned sausage to sauce. The sauce can be cooled and refrigerated for a make-ahead meal.

Bring the sauce to a low boil over medium heat, then stir in the shrimp. Cover and cook until the shrimp are pink and firm, about 3 to 5 minutes. Transfer the shrimp mixture to a serving bowl and serve with rice flavored with scallions.

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