Lafayette Shrimp & Sausage Étouffée

Ingredients

• 1 1/2 lbs large shrimp, peeled and deveined
• 2 tbsp Salted Perfection Lafayette Select Blend, divided
• 12 oz andouille sausage, sliced into rounds
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 1 large yellow onion, finely diced
• 1 green bell pepper, finely diced
• 2 stalks celery, finely diced
• 3 cloves garlic, minced
• 3 cups seafood stock or chicken broth, warmed
• 1 tbsp Worcestershire sauce
• 4 cups cooked long-grain white rice, for serving
• 1/4 cup green onions, sliced (green parts only)
• 2 tbsp fresh parsley, chopped

Instructions

1. In a medium bowl, toss the shrimp with 1 tablespoon of the Salted Perfection Lafayette Select Blend. Let them sit and get happy while you prep the rest.
2. Place a heavy-bottomed Dutch oven over medium heat. Add the sliced sausage and cook until browned and the fat has rendered. Remove the sausage with a slotted spoon and set it aside, leaving the drippings in the pot.
3. Add the butter to the pot with the drippings. Once melted, sprinkle in the flour. Lower the heat to medium-low and whisk constantly. We are making a roux here, and you cannot rush it. Whisk for about 15 to 20 minutes until it turns a lovely peanut butter color and smells nutty.
4. Stir in the onion, bell pepper, and celery. Cook these in the roux for about 5 to 7 minutes until the vegetables soften. This is the aroma of a good story starting.
5. Add the minced garlic and the remaining 1 tablespoon of Salted Perfection Lafayette Select Blend. Cook for another minute until fragrant.
6. Slowly whisk in the warm stock, a little at a time, ensuring the mixture stays smooth. Stir in the Worcestershire sauce and return the browned sausage to the pot. Bring to a gentle simmer and let it cook for 10 minutes to thicken and meld.
7. Stir in the seasoned shrimp. Cook for about 3 to 5 minutes, just until they turn pink and opaque. Do not overcook them; we want them tender.
8. Remove from heat and stir in the green onions and parsley. Serve generous ladles over warm white rice. DUNZO!