Ingredients:
2 lbs large shrimp, peeled and deveined
1 lb andouille sausages or 1 lb smoked sausage, cubed
8 -10 cloves garlic, minced
1/2 cup yellow onions or 1/2 cup white onions, diced
1/2 cup green bell peppers, diced
1/2 cup celery, diced
1 teaspoon dried basil
4 medium tomatoes, diced
2 tablespoons cajun seasoning
2 cups heavy cream
1 cup beer ( any kind will work)
1/2 cup water
1 1/2 teaspoons salt
1 -2 tablespoon butter
Directions:
Heat large skillet to med-high heat.
Add butter, melt.
Add onion, green pepper, celery, garlic and basil.
Saute until onions are transparent but not browned.
Add sausage and saute until browned.
Add tomatoes and cook 5 minutes or until soft.
Add beer and water and boil until reduced by 1/3 to 1/2.
Add heavy cream, salt and Cajun seasonings.
Stir in shrimp and cook until pink; about 3-5 minutes.
Allow sauce to thicken.
If sauce is too thin you can add about a tsp.
flour or cornstarch dissolved in 1/4 cup water to the sauce.
Make sure to stir frequently while sauce is thickening to prevent lumping.
This can be served over your favorite rice or pasta.
Servings: 8-10
Time preparation: 20 min.
Time total: 40 min.