Two Pounds Of Peeled And Deveined Shrimp

Three Russet Potatoes Peeled And Cut Into About One Inch Cubes

Two Andouille Sausage Links Cut Into About ½ Inch Pieces

¾ Cup Of Diced Celery

¾ Cup Of Diced Green Bell Pepper

¾ Cup Of Diced Onion

Two Minced Garlic Cloves

A Quart Of Seafood Stock

A Whole Sprig Of Fresh Italian Parsley

Two Bay Leaves

1/2 Teaspoon Of Cayenne Pepper

A Teaspoon Of Sea Salt

A Tablespoon Of Worcestershire Sauce

Two Teaspoons Of Frank’s Louisiana Hot Sauce

½ Cup Of Finely Chopped Scallions

 

Into a Dutch oven, add the flour and the vegetable oil. Put the pot on medium heat. Start by whisking the flour and the vegetable oil to get out any lumps. Continue to cook the mixture while stirring constantly with a wooden spoon until it takes on a peanut butter color. This process will take about twenty minutes.

 

Turn the heat down to low. Add the diced onion. Cook while stirring for three minutes. Add the andouille sausage, the celery, the green bell pepper, the garlic, the parsley sprig, the bay leaves, the cayenne pepper, the sea salt, the Worcestershire sauce, and the hot sauce. Cook while stirring for four minutes. Turn the heat up to medium high. Add the seafood stock. Stir the mixture well while continuing to cook for about four minutes. The sauce will be fully thickened once it begins to boil. When the mixture begins to boil, reduce the heat to low. Taste and add more sea salt, cayenne pepper, and/or hot sauce, if desired. Cover the pot and simmer while stirring occasionally for 40 minutes.

 

Add the potatoes after the stew has simmered for 40 minutes. Continue to simmer until the potatoes are fork tender (meaning a fork can pierce the center of a piece of potato easily). Taste and add more sea salt, cayenne pepper, and/or hot sauce, to taste.

 

Add the shrimp. Cook the stew uncovered for an additional ten minutes until the shrimp turn pink in color.

 

Serve with white rice. Garnish with the chopped scallions.