YouTube video is at the bottom of the page if you want to check it out. Thanks!
What you’ll need
2 Pounds of russet potatoes
2 Pounds of fresh Louisiana shrimp
1 pounds D&D Smoked Sausage
Canola Oil
All Purpose Flour
Vinegar
Seasonings
Onion
Celery
Bell Pepper
Garlic
Thyme
Salt
Tony Chachere’s creole seasoning
Chef Paul’s seafood magic
Preparation of ingredients
Step 1- Chop 1 yellow onion, 3 stalks celery, 1 green bell pepper, and 3 cloves garlic.
Step 2-Peel 3 Russet Potatoes and chop each potato into quarter slices.
Step 3- Add water into a large bowl with 1 teaspoon vinegar and stir. Add chopped potatoes and let set until all other ingredients have been prepared.
Step 4-Chop D&D smoked sausage into quarter slices.
Preparing the shrimp
Step 5- Remove shrimp head and peel shell off of shrimp. Place shrimp heads and shells into a bowl.
Step 6- Cut out the back of the shrimp using a sharp knife and remove the back string shown in the back of the shrimp.
Step 7- Cut each shrimp tail in half. Rinse shrimp tails with cold water.
***Preheat fire to medium high heat***
Step 8- Add 2 quarts water into pot. Add 1/4 teaspoon salt, 1 teaspoon of Tony chachere’s creole seasoning and 1 teaspoon chef Paul’s seafood magic. Stir all ingredients together.
Step 7-Add you shrimp heads and shells. Let boil for 1 hour and 10 minutes.
Step 9- Add shrimp stock into a mesh strainer with a bowl underneath it. Discard shrimp heads and shells. Once done you should have about 4 cups stock.
Step 10-Add your cut potatoes into a strainer and let it set.
***Preheat fire to medium high heat***
Step 11- Add 1/4 Cup of canola oil, let get hot for 2 minutes. Add 1/4 cup flour. Stir for 6 minutes or until roux reaches a brown color.
Step 12-Add 1 cup chopped yellow onion, 2/3 cup chopped celery, 2/3 cup chopped bell pepper and 2 tablespoon of chopped garlic. Stir all ingredients together. Stir every 2 minutes.
Step 13- Add chopped Smoked sausage. Stir all ingredients together. Let saute for 3 minutes.
Step 14-Add 1/4 teaspoon salt, 1 teaspoon tony chachere’s creole seasoning, 1 teaspoon chef paul’s seafood magic and 2 teaspoons of chopped thyme. Stir all ingredients together.
Step 15-Add 3 cups shrimp stock. Stir all ingredients together. Let come to a simmer.
***Turn fire down from medium high to medium low heat***
Step 16-Add cut potatoes. Stir all ingredients together. Cover with lid. Let simmer for 20 minutes.
Step 17- Add Shrimp. Stir all ingredients together. Cover with lid and let simmer for 3 to 4 minutes.
Notes– Once your mixture is done the sauce for the smothered potatoes will thicken once the mixture cools.
For best results– Let mixture cool completely and let it set in the fridge overnight. This will cause flavors to settle and increase making the mixture taste even better the very next day.
