This is a time consuming recipe, but it’s TOTALLY worth it to make the shrimp stock. It adds an earthiness to it that I cannot find from a grocery store stock. The stock really does make all the difference. Also, grilling the andouille sausage is far better than pan frying or just tossing it in to cook in the pot. Trust me, if I could shorten this recipe and get the same results, I would.
Ingredients:
- 4 ounces vegetable oil
- 4 ounces all-purpose flour (can use gluten-free)
- 2 pounds raw, whole, head-on medium-sized shrimp
- 2 quarts water
- 1/2 cup celery (diced)
- 1 cup onion (diced)
- 1/2 cup green peppers (diced)
- 3 tablespoons minced garlic (minced)
- 2/3 cup tomato peeled, seeded, and chopped
- 1 tablespoon salt (I prefer Kosher)
- 1/2 teaspoon black pepper (ground)
- 2 teaspoon fresh thyme, chopped
- 1/4 teaspoon cayenne pepper (optional)
- 3 bay leaves
- 1 pound andouille sausage, chared and cut into 1/4-inch slices
- 1 tablespoon file powder
Directions:
Preheat the oven to 350 degrees F.
Combine flour and oil in a dutch oven. Around a 6-quart capacity will work. Bake uncovered for 1 1/2 hours, making sure to stir every 30 minutes.
Peel, de-head, and devein the shrimp. Place the shrimp in a separate bowl and put it in the refrigerator.
Retrieve 4-quart (or larger) pot (I typically use a small stockpot). Place the shells and heads in the pot along with 2 quarts of water and bring to a boil. once a boil is reached, decrease to low and simmer for 1 hour or until the liquid has reduced by half. It would be best if you had about 1 quart left.
After shrimp stock is ready, remove from the heat and strain, separate liquids from solids, and discard them.
Once the roux is finished, (it should be brick red), take it out of the oven and put it on the stovetop with medium heat.
Add green peppers, onions, celery, and garlic while mixing constantly for around 8 minutes…or until the onions are translucent.
Stir in tomatoes, black pepper, salt, thyme, and bay leaves. slowly add in the shrimp stock while stirring. Reduce heat to low, add a cover,, and cook for 40 minutes.
While the mixture is cooking, turn on the grill and char the andouille sausage. When the sausage has a good char, remove it from the grill and cut it into slices, and then cut those slices in half.
Turn off heat and add shrimp and sausage. Once stirred, add file powder and continuously stir. Mix well and allow to sit for 10 minutes or so.
Service over rice and garnish with parsley.
Progression of roux coloring.
Shrimp prepping.
