Servings 6 to 8 people
Ingredients
- 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 Spice
3 tablespoons smoked paprika
2 tablespoons sea salt
2 tablespoons garlic powder
1 tablespoon coarse ground pepper
1 tablespoon onion powder
1 tablespoon dried oregano
½ tablespoon cayenne pepper
½ tablespoon dried thyme
1 tablespoon Red River Ranch Seasoning (kentrollins.com) or your favorite all-purpose blend
3 tablespoons smoked paprika
2 tablespoons sea salt
2 tablespoons garlic powder
1 tablespoon coarse ground pepper
1 tablespoon onion powder
1 tablespoon dried oregano
½ tablespoon cayenne pepper
½ tablespoon dried thyme
1 tablespoon Red River Ranch Seasoning (kentrollins.com) or your favorite all-purpose blend
