Shrimp and Black-Eyed Pea Etouffe |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 10 |
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Great recipe from the Chicago Tribune that I plan on serving for my annual Mardi Gras party. If Spanish chorizo isn't available, try smoked sausage labeled hot or any flavorful sausage. Also serve this on New Years Day, as black-eyed peas guarantee good luck! Ingredients:
4 slices bacon, chopped |
1 lb spanish chorizo sausage, thinly sliced |
1 yellow onion, chopped |
1 red bell pepper, chopped |
1 celery rib, chopped |
2 garlic cloves, minced |
2 (14 ounce) cans black-eyed peas, drained |
2 (8 ounce) bottles clam juice |
1 (28 ounce) can crushed tomatoes |
1 teaspoon dried thyme leaves |
1 teaspoon paprika |
1/2 teaspoon coarse salt |
1/2 teaspoon ground red pepper |
1/2 teaspoon ground black pepper |
1 lb medium shrimp, peeled, deveined |
1 pint grape tomatoes, halved |
5 green onions, white and some green, thinly sliced |
1/4 cup chopped flat leaf parsley |
Directions:
1. Cook bacon in a Dutch oven over medium-high heat, turning once, until crisp, about 4 minutes. Stir in sausage; cook, stirring, until sausage begins to brown. Transfer bacon and sausage to a paper towel. Add onion, bell pepper and celery to the Dutch oven; cook, stirring, until vegetables begin to soften, about 4 minutes. Add garlic; cook, stirring, 1 minute.
2. Stir in the black-eyed peas, clam juice, crushed tomatoes, thyme, paprika, salt, red pepper, and black pepper to taste. Heat to a boil; lower heat to a simmer. Cover; cook 10 minutes. Stir in shrimp; cook, stirring, until shrimp turns pink, about 5 minutes. Stir in tomatoes and reserved bacon and sausage; cook, stirring 1 minute. Stir in green onions and parsley.
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