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Smoky Shrimp-and-Sausage Gravy
Credit:
Con Poulos
Recipe Summary
prep: 35 mins
total: 50 mins
Yield: Serves 10 to 12
Ingredients
Ingredient Checklist
1 clove garlic, minced
Kosher salt and freshly ground pepper
4 tablespoons unsalted butter
1 small onion, finely diced (1 cup)
1 medium shallot, finely diced (1/3 cup)
Pinch of dried thyme
1/4 teaspoon Aleppo-style pepper flakes
1/2 cup chopped tomato (from 1 medium)
4 ounces smoked link sausage, such as Conecuh or andouille, cut into 1/2-inch pieces (1 heaping cup)
1 cup shrimp stock, low-sodium chicken broth, or water
1 pound medium shrimp (31 to 36 a pound), preferably wild Gulf, peeled and deveined, shells reserved for stock
1/4 to 1/2 cup heavy cream
2 tablespoons torn or coarsely chopped fresh parsley leaves
1 scallion, thinly sliced
1 recipe Crusty Buttermilk Biscuits, for serving
Cook's Notes
Conecuh is a brand of smoked sausage from Evergreen, Alabama, and can be ordered at www.conecuhsausage.com
Gallery
Smoky Shrimp-and-Sausage Gravy
Credit:
Con Poulos
Recipe Summary
prep: 35 mins
total: 50 mins
Yield: Serves 10 to 12
Gallery
Smoky Shrimp-and-Sausage Gravy
Credit:
Con Poulos
Smoky Shrimp-and-Sausage Gravy
Credit:
Con Poulos
Smoky Shrimp-and-Sausage Gravy
Recipe Summary
prep: 35 mins
total: 50 mins
Yield: Serves 10 to 12
Recipe Summary
prep: 35 mins
total: 50 mins
Yield: Serves 10 to 12
prep: 35 mins
total: 50 mins
prep:
35 mins
total:
50 mins
Yield: Serves 10 to 12
Serves 10 to 12
Ingredients
Ingredients
- 1 clove garlic, minced
- Kosher salt and freshly ground pepper
- 4 tablespoons unsalted butter
- 1 small onion, finely diced (1 cup)
- 1 medium shallot, finely diced (1/3 cup)
- Pinch of dried thyme
- 1/4 teaspoon Aleppo-style pepper flakes
- 1/2 cup chopped tomato (from 1 medium)
- 4 ounces smoked link sausage, such as Conecuh or andouille, cut into 1/2-inch pieces (1 heaping cup)
- 1 cup shrimp stock, low-sodium chicken broth, or water
- 1 pound medium shrimp (31 to 36 a pound), preferably wild Gulf, peeled and deveined, shells reserved for stock
- 1/4 to 1/2 cup heavy cream
- 2 tablespoons torn or coarsely chopped fresh parsley leaves
- 1 scallion, thinly sliced
- 1 recipe Crusty Buttermilk Biscuits, for serving
Directions
Sprinkle garlic with a pinch of salt; mash into a paste with the side of a knife. Melt butter in a large skillet over medium heat. Add onion, season with salt and black pepper, and cook until softened, about 4 minutes. Add shallot, thyme, Aleppo pepper, and garlic; reduce heat to medium-low and cook, stirring often, until shallot turns translucent, 3 to 4 minutes (if onion starts to brown, reduce heat further).
Add tomato and a generous pinch of salt; increase heat to medium. Cook, stirring frequently, until tomato breaks down, about 3 minutes. Add sausage; cook 2 minutes more. Stir in stock, increase heat to medium-high, and boil until liquid is reduced by half, about 5 minutes. Stir in shrimp and simmer until partially cooked, 1 to 2 minutes, depending on size.
Stir in cream and simmer until shrimp are just cooked through, 1 to 2 minutes more, depending on size. Remove from heat, season with salt and pepper, and stir in parsley and scallion just before serving. Serve gravy in individual cups with hot split biscuits and spoons on the side.
Cook's Notes
Conecuh is a brand of smoked sausage from Evergreen, Alabama, and can be ordered at www.conecuhsausage.com
Cook’s Notes
Conecuh is a brand of smoked sausage from Evergreen, Alabama, and can be ordered at www.conecuhsausage.com
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Smoky Shrimp-and-Sausage Gravy
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
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Newest
All Reviews for Smoky Shrimp-and-Sausage Gravy
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
