Nutrition balance score
Unbalanced
Glycemic Index
66
Moderate
Glycemic Load
31
High
Nutrition per serving
Calories851.8 kcal (43%)
Total Fat38.2 g (55%)
Carbs46.6 g (18%)
Sugars9.4 g (10%)
Protein38.1 g (76%)
Sodium6913.6 mg (346%)
Fiber2.1 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings

2 poundsshrimp
unpeeled fresh large

½ cupbutter
divided

2 x 32chicken broth
cartons

1 poundandouille sausage
sliced

½ cupvegetable oil

1 cupall-purpose flour

2 cupsyellow onion
finely chopped

1 cupgreen bell pepper
finely chopped

1 cupcelery
finely chopped

2 tablespoonsminced garlic

1 x 12beer
bottle

1 tablespoonCajun seasoning

2 teaspoonsWorcestershire sauce

1 teaspoondried thyme

2bay leaves

½ cupgreen onion tops

¼ cupfresh parsley
chopped

1 poundlump crabmeat

rice
cooked, for serving
Instructions
Step 1
• Peel and devein shrimp, placing shrimp shells in a large pot. Refrigerate shrimp until needed.
Step 2
• In a large pot, melt 1/4 cup butter over medium heat. Add shrimp shells and cook until pink. Then add broth.
Step 3
• Bring broth to a boil, reduce heat and simmer 15 minutes. Remove from heat and keep warm until needed.
Step 4
• In a large Dutch oven, cook sausage until browned. Remove sausage with a slotted spoon and set aside.
Step 5
• Add oil and remaining 1/4 cup butter to Dutch oven. Heat over medium heat until butter is completely melted.
Step 6
• Add flour and stir with wooden spoon until smooth.
Step 7
• Reduce heat to medium low and cook, stirring frequently until roux is a dark caramel color. This will take 30 to 40 minutes.
Step 8
• Add onion and cook for 5 minutes, stirring frequently
Step 9
• Add green pepper and celery and cook for 5 more minutes, stirring often.
Step 10
• Add garlic and cook 1 minute.
Step 11
• Add beer and stir in well.
Step 12
• Pour shrimp stock through a fine-meshed sieve into Dutch oven. (I like to add it in 3 separate additions, mixing well between additions.
Step 13
• Add Cajun seasoning, Worcestershire sauce, thyme, and bay leaves, plus the reserved andouille sausage. Bring to a boil. Reduce heat to medium-low, cover and simmer for 1 1/2 hours.
Step 14
• Add green onions, parsley, and shrimp. When shrimp are pink, remove from heat and stir in crabmeat.
Step 15
• Serve with white rice
Notes
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