6 to 8 servings
YouTube instructional video is at the bottom.
What you’ll need
4 Russet potatoes
2 Pounds Louisiana Shrimp
1 Pound D&D smoked sausage
Unsalted butter
Seasonings
Salt
Tony Chachere’s Creole seasoning
Chef Paul’s Seafood magic
1 yellow onion
3 Stalks celery
1 Green bell pepper
1 Garlic
Dried Thyme
Vinegar
Tools you’ll need
Potato peeler
Preparation on ingredients
Step 1- Chop 1 yellow onion, 3 ribs celery, 1 Green bell pepper, and 3 cloves of garlic.
Step 2- Chop 1/2 pound of D&D smoked sausage into small bite sized pieces.
Peeling, cleaning and deveining shrimp
Step 3- Remove shrimp heads and shells and place into bowl. Cut the back of the shrimp using a sharp knife. Remove black string and place shrimp tail into separate bowl.
Step 4- Rinse shrimp tails with cold water. Place into fridge until ready to be used.
Making Shrimp Stock (Makes 2 1/2 cups)
***Preheat fire to medium high heat***
Step 5- Add 1 1/2 Quarts water into a medium sized pot. Add 1/4 teaspoon salt, 1 teaspoon Tony Chachere’s creole seasoning and 1 teaspoon Chef Paul’s seafood magic. Stir and let come to a simmer.
Step 6- Add Shrimp heads and shells. Stir and let simmer for 45 minutes.
Step 7- Turn fire off and add shrimp into a mesh strainer with a bowl underneath it. Discard shrimp heads and shells.
Peeling and cleaning Potatoes
Step 8- Peel all 4 potatoes using a potato peeler. Chop all 4 potatoes into medium sized chunks.
Step 9- Add 4 cups cold water and 2 teaspoons vinegar into a large bowl. Add cubed potatoes into the vinegar and water solution. Let sit for 10 minutes. After 10 minutes, Add potatoes into a strainer. This step will clean the potatoes and prevent them from turning brown.
Making the Smothered potatoes
***Preheat fire to medium high heat***
Step 10- Add 5 tablespoons unsalted butter into a large pot. Let butter melt.
Step 11- Add 1 1/2 Cups chopped yellow onion, 1 cup chopped celery, 1 cup chopped green bell pepper, and 1 tablespoon chopped garlic. Stir all ingredients together. Let sauté for 10 minutes.
Step 12- Add Chopped smoked sausage, 1/4 teaspoon salt, 2 teaspoons Tony Chachere’s creole seasoning, 2 teaspoons Chef Paul’s seafood magic, and 1 teaspoon dried thyme. Stir all ingredients together.
Step 13- Add potatoes and 1 cup shrimp stock. Stir all ingredients together. Let simmer for 25 minutes.
Step 14- Add Shrimp tails and spread them around the top. Do not stir. Cover with lid and let sit for 3 minutes or until shrimp have turned pink.
Step 15- Turn fire off and stir all ingredients together. Let cool for 5 minutes before serving. Enjoy!
YouTube instructional video
