Shrimp and Sausage Etouffee

andouille sausage

🥗Healthier: turkey sausage

💰Cheaper: smoked sausage

Turkey sausage is lower in fat, while smoked sausage is often less expensive.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is a lower-calorie option, and bouillon cubes are a cost-effective substitute.

shrimp

🥗Healthier: chicken

💰Cheaper: canned tuna

Chicken is a lean protein alternative, while canned tuna is often more affordable.

green onions

🥗Healthier: chives

💰Cheaper: regular onions

Chives provide a similar flavor profile, while regular onions are generally less expensive.

Peel the shrimp and wash the shells for stock.

Season the shrimp with Cajun seasoning and Old Bay Seasoning; let sit.

In a pot, add oil and the shrimp shells; cook until shells turn orange.

Add water, onion, halved garlic head, and bay leaves; bring to a boil.

Cover and let simmer for 30 minutes or longer; strain and discard shells.

Prepare the Holy Trinity: equal parts diced green bell pepper, celery, and onion, along with minced garlic.

Make a blonde roux using butter; stir continuously on low heat for 10-15 minutes until the right color is achieved.

Add the Holy Trinity (bell pepper, celery, onion) to the roux; cook for about 5 minutes.

Add minced garlic and andouille sausage; cook for a few minutes.

Strain the shrimp stock and add about 2.5 cups to the skillet; reserve the rest for later use.

Sprinkle in remaining Cajun seasoning, a pinch of salt, and optional shrimp and crab boil; stir and cook for 20 minutes on low heat.

Add shrimp to the skillet; cook for 8-10 minutes, adding more stock if it gets too dry.

Serve over cooked rice, garnished with green onions or parsley, and add hot sauce if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens