This New Orleans classic can be served over white rice or grits. Garnish with fresh chopped parsley and scallions.
1 1/2 Pounds Of Shelled And Deveined Shrimp
An Andouille Sausage Link Cut Into About 1/4 Inch Circles
A Cup Of Finely Diced Spanish Onion
A Cup Of Finely Diced Green Bell Pepper
3/4 Cup Of Finely Diced Celery
Three Minced Garlic Cloves
Two Tablespoons Of Unsalted Butter
Two Tablespoons Of Vegetable Oil
4 Tablespoons Of All-Purpose Flour
Three Cups Of Seafood Stock
A Teaspoon Of Paprika
A Bay Leaf
A Thyme Sprig
2 Teaspoons Of Sea Salt, Divided
2 Teaspoons Of Red Cayenne Pepper, Divided
Into a Dutch oven, add the vegetable oil and the sausage slices. Cook on medium heat for 3-4 minutes until the sausage is crispy. Remove the sausage and put it on a plate. Add the butter and flour to the pot to make a roux. Turn the heat down to medium low. Whisk the mixture as the butter melts until it is smooth with no lumps. Continue to cook the roux stirring constantly with a wooden spoon for about 15 minutes until the roux has attained a dark peanut butter color. Add the onions to the Dutch oven and cook for 2 minutes. The onions will darken the roux a little bit more. Add the andouille sausage slices, the green bell pepper, the celery, the garlic, the paprika, 1 1/2 teaspoons of sea salt, and 1 1/2 teaspoons of cayenne pepper to the pot. Cook for 4 minutes while stirring constantly. Add the seafood stock and turn the heat up to medium high. Continue to stir until the mixture bubbles and begins to thicken. Add the bay leaf and the thyme sprig. Turn the heat down to low. Cover the Dutch oven and let the etouffee simmer for 40 minutes stirring occasionally.
Take the lid off of the pot. Remove the thyme sprig and the bay leaf. Taste and add more sea salt and/or cayenne pepper, if desired.
Sprinkle 1/2 teaspoon of sea salt and 1/2 teaspoon of cayenne pepper on the shrimp. Put the shrimp into the pot. Turn the heat up to medium. Cook uncovered stirring occasionally until the shrimp are pink in color and firm in texture. Turn the heat off and serve.