Shrimp and Sausage Étoufée

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