| Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/4 | tablespoon | olive oil, extra virgin | 1/4 | sausage | Andouille sausage, Comeaux | 1/3 | tablespoon | butter | 1/4 | tablespoon | all-purpose flour | 1 1/8 | ring (3" dia, 1/4" thick) | green pepper, finely chopped | 1 1/2 | fliud ounces | beer | 1/4 | small | Onion, chopped | 2 | tablespoons | broth, chicken flavored, vergetarian, organic, powder, Frontier | 1/2 | stalk, small (5" long) | celery | 1/2 | clove | garlic minced | 2/3 | tablespoon | red peppers (hot), crushed | 12 1/8 | large | shrimp-medium | 2 | tablespoons | rice |
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Steps
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Sequence
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Step
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| 1 | Ingredients
2 tablespoons extra-virgin olive oil
1/2 pound andouille sausage, diced or crumbled
3 tablespoons butter
1 green bell pepper, seeded and chopped
1 onion, chopped
3 to 4 small ribs celery, chopped
4 cloves garlic, chopped
1 red hot chile pepper, seeded and finely chopped
2 tablespoons finely chopped thyme leaves
2 bay leaves
1 tablespoon smoked sweet paprika or sweet paprika
2 tablespoons all-purpose flour
1 (12-ounce) bottle beer (recommended: Abita)
1 cup |
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