Guys! Mardi Gras is like tomorrow! Holy Cow. Every year I forget. And every year I am so sad that I didn’t enjoy the Cajun spices longer. Oh well! At least I made this incredible saucy Jambalaya-liked stew and was able to actually enjoy it for a couple of days prior to Mardi Gras!
This year, I tried my luck at Beer Bread and boy oh boy was it AMAZING! Since this Jambalaya is thicker than most, due to the Roux you make before adding the vegetables; the beer bread is perfect to soak up the leftover juiciness! It is so delicious.
In fact. It’s so delicious I’m going to stop talking and just give you the recipe!Print
This stews is packed with all of the Cajun flavors and hearty protein you need to celebrate Mardi Gras.. or any day for that matter!
- 8 ounces Jimmy Dean Style Sausage
- 1/3 cup flour
- 1/3 cup canola oil
- 1 small onion chopped
- 3 cloves garlic minced
- 2 stalks celery chopped
- 1 green bell pepper chopped
- 1 14 ounce can of Stewed Tomatoes, semi-drained
- 3 tablespoons your favorite Creole Seasoning – I like Tony’s!
- 1 tablespoon paprika
- 1 12 ounce beer – I used a dark IPA
- 1 1/2 pounds raw shrimp peeled + deveined (I left the tails on for the pictures! You want to take them off)
- 2 tablespoons Worcestershire
- 2 tablespoon butter
- steamed white or brown rice for serving
- In a medium size soup pot, brown the sausage over medium high heat. Remove from the pot and set aside.
- To the same pot, add the oil and flour, whisking until combined. Cook for 10 minutes or until the roux is lightly golden. Add the onion, garlic, celery, green pepper.
- Cook for another 2-3 minutes until fragrant, stirring occasionally. Add tomatoes, 1 tablespoon creole seasoning and the smoked paprika, cook another 2 minutes.
- Slowly pour in the beer and let simmer, add back the sausage and bring the mixture to a low boil, simmer for 10-15 minutes. This is so critical. Don’t add back the sausage too early or it will get lost in the seasoning mixture from above.
- Meanwhile, heat a skillet over medium high heat. Once hot add the butter. Toss the shrimp with the cajun seasoning and place in the hot skillet. Sear on both side for about 4 minutes per side or until pink and cooked through. Remove from the heat. Now add the shrimp and Worcestershire to the creole mixture. Simmer until ready to serve.
- Serve the shrimp over a bowl of hot rice (i like to cook my rice in coconut oil over hot heat before boiling. Just adds that extra bit of flavor!) and then you can’t forget the beer bread!
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