Green Onion Sausage and Shrimp Gravy
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6–8
- salt
- freshly ground black pepper
- 1 tablespoon flour
- 1 teaspoon crushed red pepper flakes
- 1 pinch allspice
- 1 small onion, diced
- 1 clove garlic, minced
- 1 tablespoon rendered bacon fat
- 2 dashes worcestershire
- 1/3 cup diced canned tomatoes
- 1 cup basic chicken stock
- Carbohydrate 7 g(2%)
- Cholesterol 152 mg(51%)
- Fat 22 g(35%)
- Fiber 1 g(4%)
- Protein 24 g(47%)
- Saturated Fat 7 g(34%)
- Sodium 1064 mg(44%)
- Calories 324
Preparation 1. Melt the bacon fat in a large heavy-bottomed pan over high heat, then add the pork sausage and cook, breaking up the meat with the back of a wooden spoon, until it is browned, 12–15 minutes. Add the onions and cook, stirring often with the spoon, until the onions are deep brown, about another 15 minutes. 2. Reduce the heat to moderate, then sprinkle the flour into the pan, stirring to mix it into the sausage and onions. Cook for about 2 minutes to remove the raw flavor from the flour. 3. Season the shrimp with salt and pepper, then add them to the pan, stirring and tossing them with a spatula. Sauté until they turn pink, about 3 minutes. Remove the shrimp from the pan and set aside while you continue making the sauce. 4. Add the bell pepper, garlic, pepper flakes, allspice, Worcestershire, tomatoes, and Chicken Stock to the pan, stirring well. Increase heat and bring the sauce to a boil. Reduce the heat to low and cook for 15 minutes. Add the thyme, green onions, and shrimp and cook for another 5 minutes. Season with salt and pepper. Reprinted with permission from My New Orleans: The Cookbook, by John Besh., © September 2009 Andrews McMeel Publishing
Preparation 1. Melt the bacon fat in a large heavy-bottomed pan over high heat, then add the pork sausage and cook, breaking up the meat with the back of a wooden spoon, until it is browned, 12–15 minutes. Add the onions and cook, stirring often with the spoon, until the onions are deep brown, about another 15 minutes. 2. Reduce the heat to moderate, then sprinkle the flour into the pan, stirring to mix it into the sausage and onions. Cook for about 2 minutes to remove the raw flavor from the flour. 3. Season the shrimp with salt and pepper, then add them to the pan, stirring and tossing them with a spatula. Sauté until they turn pink, about 3 minutes. Remove the shrimp from the pan and set aside while you continue making the sauce. 4. Add the bell pepper, garlic, pepper flakes, allspice, Worcestershire, tomatoes, and Chicken Stock to the pan, stirring well. Increase heat and bring the sauce to a boil. Reduce the heat to low and cook for 15 minutes. Add the thyme, green onions, and shrimp and cook for another 5 minutes. Season with salt and pepper. Reprinted with permission from My New Orleans: The Cookbook, by John Besh., © September 2009 Andrews McMeel Publishing
