Green Onion Sausage And Shrimp Gravy | Sauces And Condiments

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Oct

2009

Green Onion Sausage And Shrimp Gravy

This elegant gravy recipe is from the outstanding new book by New Orleans Chef John Besh. The new cookbook has 374 pages and weighs 5 pounds. With 200 recipes and hundreds of color photos, it is a tour de force of New Orleans and Louisiana cooking with a very personal history of how Chef Besh became what he is today. Enjoy the recipe and be sure to get the book!

1 tablespoon rendered bacon fat

1 pound green onion pork sausage, removed from casings

1 small onion, diced

1 tablespoon flour

1 pound jumbo shrimp, peeled and deveined

Salt and freshly ground black pepper

½ green bell pepper, diced

1 clove garlic, minced

1 teaspoon crushed red pepper flakes

1 pinch allspice

2 dashes Worcestershire

1/3 cup diced canned tomatoes

1 cup basic chicken stock

Leaves from 1 sprig fresh thyme

1 green onion, chopped

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.

2. Add the onions and cook, stirring often with the spoon, until the onions are deep brown, about another 15 minutes.

3. Reduce the heat to medium, then sprinkle the flour into the pan, stirring to mix it into the sausage and onions.

4. Cook for about 2 minutes. Season the shrimp with salt and pepper and add them to the pan, stirring and tossing them with a spatula.

5. Sauté until they turn pink, about 3 minutes. Remove the shrimp from the pan and set aside while you continue making the sauce.

6. Add the bell pepper, garlic, pepper flakes, allspice, Worcestershire, tomatoes, and chicken stock to the pan, stirring well.

7. Increase heat and bring the sauce to a boil. Reduce the heat to low and cook for 15 minutes.

8. Add the thyme, green onions, and shrimp and cook for another 5 minutes.

Season with salt and pepper.

Makes 6-8 servings.

Recipe courtesy of:

Besh, John, My New Orleans: The Cookbook (Hardcover). New Jersey: Andrews McMeel Publishing, 2009.