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Creole Shrimp Pecans
Spicy Andoullie & Shrimp Creole
- 3 tbls. vegetable oil
- 3 celery stalks chopped
- 1 large onion chopped
- 2 green bell peppers chopped
- 8 garlic cloves chopped
- 2 bay leaves
- 2 fresh long cayenne peppers minced
- 3 big Sun habenero peppers minced
- 1/2 tbls. Cajun seasoning
- 1/2 tbls. cayenne pepper powder
- 1/2 tbls. red pepper flakes
- 1/2 ground black pepper
- 1 tsp. cumin
- 1 tbls. Tabasco sauce
- 2 14 oz. cans of whole tomatoes
- 1 can of tomato paste
- 2 lbs. uncooked shrimp shelled, deveined
- 2 lbs. andoullie sausage, cut 1/4 inch thick, into half moons
- 1 salt to taste (2 tsp)
This is the real deal when your talking about creole, but be warned, it’s very spicy!! Keep some cold beer handy for this one. Chorizo is a good substitute if you can’t get andoullie sausage.
- 1Heat oil in a large heavy skillet/pot over med heat. Add andoullie sausage and brown, about 5 minutes. With a slotted spoon, remove the sausage from the skillet, leaving the oil
- 2. Add onion, celery, green pepper, fresh cayenne pepper, habenero pepper and garlic and saute until onion is translucent, about 5 minutes.
- 3In a blender, slightly pulse tomatoes, tomato paste, then slowly whisk into the skillet.
- 4Add bay leaves, red pepper flakes, cayenne pepper powder, black pepper, cumin, Tabasco sauce and Cajun seasoning. Return andoullie to the mixture.
- 5Bring to a boil, then reduce heat and simmer for 1 hour.
- 6Add shrimp and cook for 1 minute, then remove and let stand covered for 5 min. Serve immediately with steamed rice.