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Shrimp and Andouille Sausage Gravy

Submitted by on February 6, 2010 – 8:15 PMNo Comment
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This is a great way to celebrate Fat Tuesday for breakfast, lunch or dinner. A spicy shrimp and andouille gravy that definitely deserves a nice cold beer as well as warm flaky biscuits. Abita is a brewery out of Louisiana and they make a great seasonal brew call Abita Bock. This German style, smooth malty beer is great with this Fat Tuesday gravy. The sauce is thirsty too, and will benefit from a splash of Abita as well.



-tablespoon rendered bacon fat
-1 pound Andouille, diced
-1 small onion, diced
-1 tablespoon flour
-1 pound jumbo shrimp, peeled and deveined
-1/2 green bell pepper, seeded and diced
-1 clove garlic, minced
-1 teaspoon crushed red pepper flakes
-1/3 cup diced canned tomatoes
-1 Cup Chicken Stock
-Leaves from 2 sprigs fresh thyme
-1 green onion, chopped



1. In a large sauce pot brown your diced sausage. Next add your onion and cook on a medium heat until they take on some color. Sprinkle in your flour and let it cook and smooth out for about 5 minutes.

2. Sprinkle salt and pepper atop your shrimp and add them to the pan. You want to see a nice pink color on the shrimp before your next step. From this point you want to remove your shrimp as you will be finishing the sauce in this pan and do not want them to become rubbery.

3. Heat your stock up in a separate pan and add it slowly to your onions, sausage and flour mix. Whisk as you slowly incorporate the chicken stock this will assure a nice smooth gravy. Add the remaining ingredients except for your shrimp and herbs. Reduce to a simmer for 10 minutes. Finish with your herbs and shrimp. Cut off the heat and spoon generously over hot biscuits.

This is also great with poached or fried eggs on top. Yikes!