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Cajun Shrimp-and-Crab Sauce

Southern Living SEPTEMBER 2005

  • Yield: Makes 6 servings
  • Cook time:25 Minutes
  • Prep time:20 Minutes

Ingredients

  • 1 pound unpeeled, medium-size fresh shrimp
  • 1/2 (16-ounce) package andouille sausage
  • 1 medium onion, chopped (about 1 cup)
  • 1 green bell pepper, chopped (about 1 cup)
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 tablespoon all-purpose flour
  • 1 3/4 cups chicken broth
  • 1/2 pound fresh lump crabmeat, drained and picked
  • 1/2 teaspoon Old Bay seasoning
  • 1/4 teaspoon celery seed
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon salt
  • Hot cooked grits

Preparation

Peel shrimp, and devein, if desired. Set aside.

Cut sausage into 1/4-inch-thick slices. Cook sausage in a large skillet over medium-high heat 5 minutes or until golden brown. Remove sausage, and drain on paper towels, reserving drippings in pan. Set sausage aside.

Sauté onion and bell pepper in drippings and hot oil 8 minutes or until tender. Add garlic, and sauté 1 minute.

Whisk in flour, and cook, whisking constantly, 1 minute or until flour is browned.

Whisk in chicken broth. Bring to a boil; reduce heat, and simmer 2 minutes. Stir in shrimp, and cook, stirring occasionally, 4 minutes or just until shrimp turn pink. Stir in sausage, crabmeat, and next 4 ingredients; cook, stirring occasionally, until thoroughly heated. Serve immediately over hot cooked grits.

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