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Shrimp Oogie

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Shrimp Oogie
4 servings Easy
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Ingredients (14)

  • 1 lb fresh (raw) shrimp
  • 3-4 or 5 if you're starving new potatoes, sliced thin, almost like potato chips, but a tad bit thicker.
  • 1/2 red onion
  • 3 cloves of garlic, smashed and minced finely.
  • 1/2 red or orange bell pepper
  • 4-5 tbs paprika (to taste, really, this is what gives the dish it's flavor.)
  • 1/4 cup olive oil
  • 2-3 tbs chili powder
  • 1-2 habenero peppers minced, leave out if you don't like spice.
  • 2-3 links of Andouille sausage, or my favorite, Opa's Beef Sausage, sliced.
  • 2-3 tbs garlic powder
  • 1 tbs cayenne pepper
  • salt, to taste
  • 1/3 cup chopped green onions (chives)
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Shrimp Oogie is something I kind of winged after my stepdad explained it to me over the phone. It’s a modification of a dish at Uglaciks in New Orleans. I’ve never been there…keep in mind these measurement are purely estimates. You’ll get your groove and add things as you see fit. There’s really no way to mess this up.


  1. 1Put your minced oil in a frying pan, large enough to hold all of your ingredients. Med-High heat.
  2. 2When oil is hot, add garlic. You’ll toast it and get that awesome smell in your whole house.
  3. 3Next, add the potatoes, as they’ll take longest to cook.
  4. 4Start adding your seasonings now, you’ll notice the oil starting to decrease, so add more. This dish is not heart healthy, but it sure is scrumptious!
  5. 5Now, add all of your vegetables. Stir everything.
  6. 6Try a little of the sauce. It should be oily, due to the olive oil, and the paprika should be most present.
  7. 7Now, add your shrimp and sausage.
  8. 8You can add more seasonings here, I like really robust flavors, so I do not spare on the spices.
  9. 9Cover this and let it thicken about 10-15 min. You’ll know when the shrimp are done when they become bright white and the sausage starts curling a little around the edges.
  10. 10Serve in a plate or bowl, with green onions sprinkled on top and an antacid on the side. Enjoy!
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