Shrimp and Andouille Sausage Étouffée

rockymountaincooking.com

BoltsFan4

1 pound andouille sausage, sliced

3 tablespoons butter

1 ½ cup diced onions

1 cup chopped celery

1 cup diced green pepper

1 tablespoon minced garlic

2 cups cherry tomatoes, sliced in half

3 to 4 tablespoons minced chipotle peppers with adobo

¼ cup all-purpose flour

2 teaspoons Creole seasoning such as Tony Chachere's

1 teaspoon dried thyme

2 bay leaves

½ teaspoon salt

1 teaspoon pepper

3 cups chicken broth

1 pound large shrimp, peeled and cleaned

subheading: For the Rice:

1 cup long grain rice

2 cups chicken broth

½ teaspoon salt

subheading: Serving Ideas:

sliced green onions

your favorite hot sauce

Directions at rockymountaincooking.com

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