Ingredients:
3 lbs shrimp
1 lb sliced cubed smoked sausage
3 cups diced onion
1 cup chopped celery
1 cup chopped bell pepper
1 cup green onion tops
2 tbsp chopped garlic
1 tbsp Tony Chacherie's
1 tbsp Worcestershire sauce
1 tbsp Louisiana hot sauce (or to taste)
1 lb sliced fresh mushrooms (or 1 lg can)
1/4 cup of fresh chopped parsley (or 2 tbsp of dried flakes)
1/8 cup of oil (just enough to cover bottom of pan)
Directions:
Place oil in bottom of medium sized thick pot, and heat. Add sausage and stir fry for 2-3 mins then add onions, Tony's, and Worcestershire sauce. Sauté until onions are a dark golden brown (caramelized). From time to time you will need to deglaze the pot. Do so by adding a splash of: shrimp stock, beer, wine, or water. Add garlic, celery, bell pepper, and mushrooms and continue to sauté till celery is slightly tender and mushrooms have shrunken and are limp. Add 2 cups of water, stir well removing any glaze from the bottom of the pot then cover and simmer 30 mins. Add shrimp and green onion tops, cover and simmer for 15 mins. Add parsley and check gravy, you may need to add water depending on evaporation. Serve over a bed of rice.
Serves 8.
