Add the andouille sausages, the shrimp and okra and stir to combine. If you buy from a link, we may earn a commission. Stir in the sliced sausage and shrimp. Finish by stirring in cilantro. Stir in the garlic and cook for 1 minute more, then stir in the cooked sausage, the tomatoes, okra and chicken broth. Cook until mussels, shrimp, and fish are cooked through, 3 to 4 minutes. Cook just until the shrimp are cooked through about 3 - 4 minutes, season with the salt and serve immediately. Place the sauce pot over Medium-High heat on your stove top and let the water start to come to a boil while you prep the other ingredients. Add the mussels and shrimp to the pot, cover and simmer just until the shrimp turn pink and the mussels open, for about 2 to 3 minutes. Add sliced andouille to pot and cook, stirring, until lightly browned, about 6 minutes. or until crisp-tender, stirring frequently. https://blog.williams-sonoma.com/portuguese-fish-and-sausage-stew-recipe Add shrimp. More about us. ! Add wine and cook until syrupy, 1 to 2 minutes. or until crisp-tender, stirring frequently. Add the shrimp, cover tightly and simmer, stirring occasionally, for 15 minutes, until the shrimp are pink and cooked through. Pump up the flavor of regular old mac-n-cheese … I usually make the Frugal Gourmet's Shrimp Etoufee recipe, and it is a family favorite. 5) Season with salt and pepper to taste. Using a separate knife and cutting board, slice the andouille sausage into medallions and peel the shrimp if needed. Okra: It will help theicken the gumbo. Creole Seasoning: Use either homemade or store-bought. Shrimp and Mussels with Andouille Sausage Recipe - FabFoodies Heat dressing in same pan. 1 lb andouille smoked sausage (preferred) or any other good pure smoked pork sausage such as Polish sausage (kielbasa) cut into 1/4 inch slices 1 lb peeled medium shrimp 1/2 cup chopped green onions 2 1/4 cups Basic Cooked Rice (In the content of the post) Put the liquid in a large saucepan. Using a slotted spoon, transfer the sausage to a bowl. In a large skillet over medium high heat, heat oil and add sausage. Heat oil in a large copper pot or Dutch oven over medium heat. The recipe is … To serve, arrange 1/2 lobster, 6 clams, 4 mussels, and 3 shrimp in each of 4 large bowls. To serve, arrange 1/2 lobster, 6 clams, 4 mussels, and 3 shrimp in each of 4 large bowls. While the mussels and shrimp are cooking, bake the Aioli Crostini. https://www.louisianacookin.com/shrimp-andouille-okra-gumbo Taste and adjust seasoning. Heat the oil over medium-high heat in a large pot or Dutch oven. Heat the oil in a large Dutch oven over medium-high heat. olive oil ½ cup sweet onions, French cut ½ cup mini peppers, sliced in thin circles 1 lb. Add sausage, leeks, and fennel. Remove from pan. they should be clean, peeled, and deveined. Add the mussels and shrimp to the pot, cover and simmer just until the shrimp turn pink and the mussels open, for about 2 to 3 minutes. Salt and pepper to taste. 1/2 cup dry red wine. Sprinkle the flour over the sausage and cook, stirring, until lightly toasted and the meat is well coated, about 2 minutes. 1 lb andouille smoked sausage (preferred) or any other good pure smoked pork sausage such as Polish sausage (kielbasa) cut into 1/4 inch slices 1 lb peeled medium shrimp 1/2 cup chopped green onions 2 1/4 cups Basic Cooked Rice (In the content of the post) Add chicken broth and rice, bring to a boil, reduce heat to medium. 1 teaspoon Essence. 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