Embark on a culinary adventure with our Shrimp and Sausage Étouffée recipe, highlighting the lively kick of Chilau Low Country Citrus for an unforgettable flavor journey. This dish is a testament to the simplicity of creating a mouthwatering meal that's bursting with flavor and soul, perfect for any night of the week.

This recipe works perfectly with our Original Southern Style and Creole Trinity Stew Bases. We'll guide you through each step of making a delicious Étouffée that combines the succulence of shrimp with the heartiness of sausage, all brought together with the unique citrus notes of our Chilau Low Country Citrus base. Whether you're a seasoned chef or new to Cajun cooking, this recipe promises an effortlessly gourmet experience.

INGREDIENTS

• 2 lbs Shrimp
• 1 lb Smoked Sausage links (Sliced)
• 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 Shrimp Seasoned with Chilau Original Seasoning

PREPARATION

1. Add shrimp in bowl and season with Chilau Original Seasoning and Salt to your preference. Toss/stir to evenly coat.
2. Over medium-high heat sauté shrimp in half stick of butter until pink, remove from pan by pouring into bowl or dish including drippings.
3. Saute sausage until edges are crispy and remove from pan by adding to the dish holding the shrimp.
4. 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.
5. Add bell peppers and onions to the roux and saute until the onions are clear and peppers tender
6. 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***
7. Simmer 10 minutes on medium heat to allow the flavors to develop
8. 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