Starting out with about a pound of andoille sausage, sliced into about 1/4 inch pieces in the pan, brown until fully cooked. Once cooked drain off about 2/3's of the drippings, then add 1 cup of the trinity (1/4 inch diced celery, onion, bell pepper), a teaspoon of finely diced or crushed garlic and brown in sausage drippings.
For the shrimp I used a pound of 21-25 count, (a little larger than I desired, but they were on sale!), heavily seasoned with Zataran's Creole seasoning. PS, I de-veined/shelled/tailed the little basterds before seasoning.
Once the trinity is tender, add in the shrimp, and cook until bright pink. Once the shrimp are done, add in a cup of water, and a cup of stock. Because of availability in my fridge, I used chicken, but pork or shrimp stock would do fine. Once the liquids start to boil, add in your thickener.
Being the good southern man that I am, I chose to use okra. Okra is a plant that's seed pod (the part you eat) produces mucilage, a soluble fiber that in a neutral pH will cause it's surroundings to thicken. If you prefer otherwise, a simple blond roux will suffice.
I added in about a cup of okra and simmered for another 45 minutes, and I had a great looking stew that was just thick enough to cover the back of the spoon.
I served it up over a bowl of rice, with a side of Kings Hawaiian Sweet-rolls, and voila!
Best part about this meal is that it can be easily customized, a variety of seafood or meats and veggies can be added, chilies for more heat etc. If you ever find yourself exploring the cuisine of New Orleans, please do drop me a line and tell me what you think!
Thats all folks!
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