Recipe courtesy of Rachael Ray
Print
Total:
1 hr 5 min
Prep:
30 min
Cook:
35 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 5 min
Prep:
30 min
Cook:
35 min
Yield:
4 servings
Level:
Easy

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.

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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Spicy Shrimp and Andouille Sausage over Grits

Recipe courtesy of Kelsey Nixon

Grilled Shrimp Salad

Recipe courtesy of Tia Mowry

Shellfish and Andouille Gumbo with Shrimp, Scallops, Clams and Oysters with Crispy Okra

Recipe courtesy of Bobby Flay

Korean-Style Shrimp Cioppino with Gochujang (Korean-Style Shrimp Bouillabaisse)

Recipe courtesy of Eric Ripert

Spanish-Style Florida Shrimp

Recipe courtesy of Emeril Lagasse

Thai-Style Shrimp Lettuce Wraps

Recipe courtesy of Ching-He Huang

"Drunken Shrimp Style" Quick Marinade

Recipe courtesy of Jayson Walker

Spanish-Style Royal Red Shrimp

Recipe courtesy of Emeril Lagasse

On TV

Sugar Showdown

7:30am | 6:30c

Sugar Showdown

8:30am | 7:30c

Sugar Showdown

9:30am | 8:30c

Donut Showdown

10:30am | 9:30c

Donut Showdown

11am | 10c

Donut Showdown

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Cake Hunters

3:30pm | 2:30c

Cake Hunters

4:30pm | 3:30c
On Tonight
On Tonight

Bakers Vs. Fakers

8pm | 7c

Extreme Cake Makers

10:30pm | 9:30c

Cupcake Wars

11pm | 10c

Extreme Cake Makers

2:30am | 1:30c

So Much Pretty Food Here