Servings 6 to 8 Peoples
Equipment
- ½ cup bacon grease
- 1 cup all-purpose flour
- 1 white onion chopped
- 1 green bell pepper chopped
- 4 garlic cloves minced
- 4 cups beef broth warmed
- 1 ½ lbs andouille sausage sliced
- 3 bay leaves
- 1 tablespoon Cowboy Cajun spice recipe below
- 1 tablespoon hot sauce
- 1 teaspoon dried thyme
- 2 cups white wine Hatch Green Chili White Wine preferred
- 2 lbs peeled and uncooked shrimp
- 2 tablespoons Worcestershire sauce
Instructions
- Add the bacon to a large stockpot or Dutch oven over medium heat until melted. Slowly sift in the flour and reduce the heat to low. Cook until it is thick and a dark brown about 15 minutes, whisking constantly.
- Stir in the, onion, bell pepper and garlic. Continue cooking about 10 minutes on medium-low heat, or until the vegetables are tender, stirring constantly.
- Stir in the warm beef broth until it is smooth. Cook over medium heat for about 10 minutes.
- Add the sausage, hot sauce, bay leaves, spice mix and thyme. Cook over medium heat for about 1 hour, stirring occasionally.
- Reduce the heat to medium-low. Stir in the wine, shrimp, and Worcestershire sauce. Let the mixture simmer for about 30 to 40 minutes. Remove the bay leaves and discard. Serve hot over rice.
Notes
Cowboy Cajun Spice3 tablespoons smoked paprika2 tablespoons sea salt2 tablespoons garlic powder1 tablespoon coarse ground pepper1 tablespoon onion powder1 tablespoon dried oregano½ tablespoon cayenne pepper½ tablespoon dried thyme1 tablespoon Red River Ranch Seasoning (kentrollins.com) or your favorite all-purpose blend