This Recipe Has Been In My Family For Generations, and Now It's Yours!

shrimp

🥗Healthier: chicken breast

💰Cheaper: tofu

Tofu provides a plant-based protein option that is more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and margarine is often less expensive.

chicken stock

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon cubes

Vegetable broth is lower in calories, and bouillon cubes are a budget-friendly option.

green bell pepper

🥗Healthier: yellow bell pepper

💰Cheaper: frozen bell pepper mix

Frozen mixes are often cheaper and reduce prep time.

Peel and devein the shrimp by pinching the body and sliding off the tail, then using a pairing knife to remove the vein on the back.

Rinse the shrimp and dry them off, then season with a couple tablespoons of olive oil and Lemon Bay Seasoning.

Dice one medium onion, half a green bell pepper, and half a red bell pepper into fine pieces.

Dice celery to match the size of the bell peppers and onion.

Smash garlic, peel it, and then dice it up.

Dice andouille sausage into small pieces.

In a cold skillet, add a teaspoon of avocado oil and the diced andouille sausage to render its fat.

Cook the sausage until browned and crispy, then remove it with a slotted spoon, leaving the fat in the skillet.

Turn off the heat to prevent the skillet from being too hot when adding the shrimp, then add the shrimp and cook until they develop color, about 1-2 minutes, then remove them.

In the same skillet, add 1/4 cup of avocado oil and a couple tablespoons of butter to melt for the roux.

Stir in all-purpose flour and cook for 15-20 minutes until the roux reaches a peanut butter color.

Add the diced Trinity (onion, bell peppers, celery) to the roux, turning off the heat to avoid splattering.

Mix in the garlic, then turn the heat back on and add 1 tablespoon of Worcestershire sauce, 1 teaspoon of chicken bouillon powder, 1 tablespoon of tomato paste, and about 1/4 cup of diced or crushed tomatoes.

Gradually add 3 cups of low sodium chicken broth, bring to a boil, then reduce to a simmer for 15-20 minutes.

Season to taste and add back the andouille sausage and shrimp, cooking until the shrimp are fully cooked.

Serve over white rice, garnished with green onions and a splash of Louisiana hot sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens