Our brothers and sisters in the southern region of the USA, have the most incredible Cajun and Creole cuisines around. The fresh and bold flavors of the ingredients, the meats, the spices, and sauces are just absolutely incredible. My husband, however, cannot handle any heat at all. The poor guy is so capsaicin-sensitive, that he would drop to his knees. That's where this dish comes in and it features a very special ingredient: alligator andouille sausage! I am creating my take on a beautiful Cajun stew that features this delicious sausage, some salad-sized shrimp, fresh vegetables, and spices, and it all begins with a dark roux.
I'm going to leave you in charge of how much of the spices you want to put in because this area of cuisine is truly one that needs to be all about how you prefer. You can learn how to use your palate with this with simple taste-testing as you go. Plus, because we are working with an andouille-style sausage, it is all the more important for you to control the amount of spices you add. That sausage is going to do some of the work for you!
The how-to video can be found on my Youtube channel.
Ingredients:
1lb (453g) Alligator Andouille Sausage, sliced
6oz Shrimp, pre-cooked, tails off 1 Green bell pepper, small diced
1/2 Onion, large, small diced 2 Celery ribs, smaill diced 2 Corn on the cob, kernels removed
1 QT Beef Stock
1 C AP Flour 3/4 C Neutral oil 1/4 C Butter 2 Bayleaf
2oz Garlic, minced
Thyme, to taste Smoked Paprika, to taste Chili powder, to taste
Kosher Salt, to taste
Black Pepper, to taste
Scallion, optional
Grits - cooked to package directions
Cheddar, freshly shredded - optional
INSTRUCTIONS: 1.) Prep all of your ingredients and set everything up on the side of your stove. Everything should be right by your side as you will spend some time on the next step.
2.) Add your butter and oil to a medium-sized pot on medium-low heat. Bring up to temperature. Test this by using a toothpick or the handle of a wooden spoon. If there are bubbles present, that means your oil is hot. Add your flour and immediately begin stirring with a whisk. Make sure you also have a rubber spatula close by as well. We are creating a dark-colored roux that will take time to develop. Periodically change from whisk to rubber spatula, making sure to scrape the sides and the bottom in the stirring process. In the video, you will see the color development. This can take at least 15 minutes, up to 30 minutes with most electric stove-top ranges. DO NOT WALK AWAY AND KEEP STIRRING!
3.) Once the dark roux has almost developed into a chocolate brown color, add your bayleaf and your holy trinity. Toss in the pot until thoroughly coated and cook for a few minutes. Again, make sure you continuously stirring to avoid burning the bottom of the pot.
4.) Add your minced garlic to the pot and mix well for a couple minutes. Then add your alligator sausage to the pot. The goal is to keep this moving in the pot as it not only brings this up to temperature, but you are also helping that dark roux to develop even darker. Mix for another few minutes.
5.) Add your fresh corn into the pot. Begin mixing this in as well. This will help give some sweet moisture to the mixture. 6.) Add your spices. The amount is entirely up to your palate. A good starting ground is a couple of pinches and mix. Let this cook for a few minutes as you continue to stir. Once you start smelling the spices, it is time to start adding your stock.
7.) Gradually start adding your stock and mixing this in. Once absorbed, you can add more of your stock and mix again. The key is to develop a nice stew-like consistency in the base. Once all of the stock has been incorporated, reduce your heat to low. If the base is too thick, you can add a little more stock. Let this develop for about five to seven minutes.
8.) Add your shrimp and stir into the stew. Let this simmer for another five to seven minutes until the shrimp comes up to temperature.
9.) Prepare you grits to package directions or use an oven method. (Preheat the oven to 350°F/177°C. Into a small casserole dish, add your grits/polenta, cheddar cheese ingredients and cover with foil. Set the timer for 35 minutes to start. Check for doneness and adjust your timing.) Ladle the stew over your grits
*SIDE BAR NOTES:
Sausage: You do not have to use alligator sausage, but it is great to try new things so keep that in mind. No matter what sausage you use, that imparts flavor into the dish you are making. Be mindful with your spices as far as how much to put in. That is why it is always important to taste-test as you go.
Shrimp: Use any size you like. If they are pre-cooked/cleaned, toss them in at the end of the cook. If they are raw/cleaned, remove the tails and toss them in within the last five minutes of cooking time.
YOU are in charge of how much spice you would like to use. Always mix in your spices, wait five minutes, and then taste test. Make adjustments as use go.
This was made as a mild dinner. You can add whatever you want for hot spices and/or hot sauces.
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