Green Onion Sausage and Shrimp Gravy Recipe
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By Liz
Green Onion Sausage and Shrimp Gravy Recipe
In South Louisiana, any sauce is called gravy. This dish would be our equivalent of biscuits and sausage gravy, except we've got all this seafood down here that finds its way into nearly everything. Serve this gravy over biscuits ) with Oeufs au Plat , and you've really got something. As a chef, I make this a bit more complicated than it needs to be: I start with the shrimp in the pan, then remove them so they don't overcook, and then I add them back once it's all come together.
Updated at: Wed, 16 Aug 2023 15:13:27 GMT
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Ingredients
6 servings
1 tablespoonrendered bacon fat
1 poundgreen onion pork sausage
removed from casings
1onion
small, diced
1 tablespoonflour
1 poundshrimp
jumbo, peeled and deveined
salt
freshly ground black pepper
0.5green bell pepper
seeded and diced
1clove garlic
minced
1 teaspooncrushed red pepper flakes
1 pinchallspice
2 dashesWorcestershire
⅓ cupcanned tomatoes
diced
1 cupChicken Stock
Basic
1 sprigleaves from fresh thyme
1green onion
chopped
Instructions
Step 1
1. Melt the bacon fat in a large heavy-bottomed pan over high heat, then add the pork sausage and cook, breaking up the meat with the back of a wooden spoon, until it is browned, 1215 minutes. Add the onions and cook, stirring often with the spoon, until the onions are deep brown, about another 15 minutes. Add garlic and sautée for 1 minute or until fragrant.
Step 2
2. Reduce the heat to moderate, then sprinkle the flour into the pan, stirring to mix it into the sausage and onions. Cook for about 2 minutes to remove the raw flavor from the flour.
Step 3
3. Season the shrimp with salt and pepper, then add them to the pan, stirring and tossing them with a spatula. Sauté until they turn pink, about 3 minutes. Remove the shrimp from the pan and set aside while you continue making the sauce.
Step 4
4. Add the bell pepper, garlic, pepper flakes, allspice, Worcestershire, tomatoes, and Chicken Stock to the pan, stirring well. Increase heat and bring the sauce to a boil. Reduce the heat to low and cook for 15 minutes. Add the thyme, green onions, and shrimp and cook for another 5 minutes. Season with salt and pepper.
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