INGREDIENTS
- 2 lbs Shrimp
- 1 lb Smoked Sausage links (Sliced)
- 1 Stick Butter
- 1 cup Water or Chicken Stock
- 3/4 cup Chilau Flavor Base (Original, Citrus or Gumbo)
- 3/4 cup Heavy Cream
- 1/4 cup Flour
- 1/2 cup Chopped Green Bell Pepper
- 1/2 cup Chopped Red Bell Pepper
- 1/2 cup Chopped Onion
- 1 tsp Lemon Juice
- Salt to Taste
DIRECTIONS
- Add shrimp in bowl and season with Chilau Original Seasoning and Salt to your preference. Toss/stir to evenly coat.
- Over medium-high heat sauté shrimp in half stick of butter until pink, remove from pan by pouring into bowl or dish including drippings.
- Saute sausage until edges are crispy and remove from pan by adding to the dish holding the shrimp.
- Use the other half of the butter to make a light roux. Saute butter until it starts to bubble then add flour stirring constantly. Stir for about 5 minutes over medium-high heat until the roux becomes smooth.
- Add bell peppers and onions to the roux and saute until the onions are clear and peppers tender
- Keep the heat on Medium-High, add water to the pan followed by Chilau Flavor Base, Heavy Cream, and lemon juice. Bring to a boil and stir
- STOP HERE **Taste the base and add salt to taste**
- Simmer 10 minutes on medium heat to allow the flavors to develop
- Pour the Shrimp and Sausage back into the pan and fold into sauce.
- Simmer for 5 minutes on low heat then remove from heat.
- Top with fresh chopped parsley.
- Serve over the choice of Pasta or rice
Pan used: 12" nonstick Fry Pan
Pasta: Three Cheese Tortellini