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The ingredients needed to make Mike's Beginners Shrimp & Andulie Sausage Étouffée:
- Get ● For The Proteins
- Get 1 Pound Raw Shrimp [de-shelled & de-veined]
- You need 1 8" Andulie Smoked Sausage [sliced on the bias]
- You need ● For The Étouffée [all peppers de-seeded]
- Provide 1 (2 Pound) Package Heritage Étouffée Base Mix
- Use 1/2 Cup Viadalia Onion [fine chop]
- You need 1/2 Cup Tomatoes [fine chop]
- Take 1/2 Cup Red Bell Pepper [fine chop]
- You need 1/2 Cup Green Bell Pepper [fine chop]
- Get 1/2 Cup Orange Bell Pepper [fine chop]
- Provide 1/2 Cup Yellow Bell Pepper [fine chop]
- Take 1 Cup Instant White Rice [to thicken Étouffée reserve other]
- Use 1 tsp Tony Catcherys Cajun Seasoning
- Get 1 tbsp Louisiana Hot Sauce
- Get ● For The Finish
- Provide 1/2 tsp Granulated Garlic Powder
- Get 1/2 tsp Granulated Onion Powder
- Provide 1/2 Tony Catcherys Seasoning
- Take to taste Fresh Ground Black Pepper
- You need ● For The Sides [as needed]
- Get White Rice
- Use Corn Bread
- Take Louisiana Hot Sauce
Steps to make Mike's Beginners Shrimp & Andulie Sausage Étouffée:
- Here's the bulk of what you'll need in steps 1, 2 and 3. Heritage is a great brand.
- Your veggies needed pictured. Tomato not pictured.
- Slice your smoked sausage on the bias.
- We always chop more vegetables than we actually need for any given dish. Then, use them the following evening for easy side dishes like baked beans.
- Or, an easy, festive Southwestern corn side dish. See my recipes if interested.
- Use 1.5 cups of your vegetables. Add to pot with a dash of olive oil. Sauté your vegetables on high until translucent. About 3 minutes. Stir regularly.
- Add your Étouffée mix and simmer for 10 minutes. You can find this brand at any Wal-Mart, Smith's or Albertsons.
- Add your shrimp, sausage and 1 cup instant rice to thicken.
- For the finish. Add your seasonings and mix well. Simmer 3 minutes longer.
- Serve with packed rice and corn bread. Garnish with parsley. Enjoy!
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