Let the good times roll along with the deliciousness! Celebrate flavor with my New Orleans inspired Etouffee Street Tacos and my Easy Red Beans and Rice!
Melt the butter in a saucepan over medium heat, cook until it starts to brown and sprinkle in the flour while mixing and simmer until it turns a dark brown. About 10-15 minutes.
Add the andouille sausage, onion, celery and peppers to the roux and cook until tender, about 8-10 minutes.
Add the tomatoes and seasoning. Reduce heat and simmer for 20 minutes.
Mix some of your seasoning (or paprika if you don't want heat) and chopped parsley with your towel dried shrimp
Get a sauté pan hot, add a little oil to the pan. Then add the shrimp.
Sauté the shrimp quickly and cook until just done so they stay moist and tender. You want to get color into the shrimp so its okay if they seasoning burns a little.
Over medium-high heat sauté onions, celery, peppers and garlic in olive oil for 2-3 minutes. Add seasonings and turn to low heat and continue to sauté for 2 more minutes.
Add cooked rice, beans and seasonings. Mix well. Add water or chicken stock if necessary to keep the mixture from sticking to the pan.
If you'd like it a little hotter add hot sauce at this time.