Shrimp and Sausage Etouffee

Shrimp and Sausage Etouffee
Ingredients
2 lbs shrimp with shells
1 lb andouille sausage, sliced
6 tablespoons butter
6 tablespoons all-purpose flour
1 cup diced bell pepper
1 cup diced celery
1 cup diced onion
10 garlic cloves, minced
2 bay leaves
2-4 cups shrimp stock
2-3 teaspoons Zatarain’s shrimp and crab boil, optional
Salt, to taste
Green onion or parsley for garnish
Kid Friendly Cajun Seasoning:
2 teaspoons smoked paprika
2 teaspoons salt
1 teaspoon each garlic powder, onion powder, black pepper dried thyme and oregano
½ teaspoon white pepper, optional
½ teaspoon cayenne pepper, or to taste
-combine ingredients
Shrimp Stock:
Shells from 2 lbs. shrimp, 6 cups water, 1 onion (halved), 1 head garlic (halved), 2 bay leaves.
Add 1 tablespoon of oil into a pot and add the shells. Cook until the shells turn orange about 3-5 minutes. Slowly add the water, onion, garlic and bay leaves. Let this come to a boil, lower the heat and cover. Cook for 30-45 minutes. Strain the stock and discard everything else. You should end up with roughly 4 cups of stock
Directions:
Season the shrimp with about 1 tablespoon of the Cajun seasoning, toss and set aside. Into a heavy bottomed skillet, melt the butter and sprinkle in the flour. Cook on low heat and continuously stir using a wooden spoon until the flour has completely absorbed. Continue cooking and stir every 30 seconds or so until it reaches a deep tan color about 8-12 minutes, do not turn your heat up to expedite the process or it will burn and you will have to start over.
Add the diced bell pepper, celery and onion and fold into the roux cook for about 5 minutes. Add the minced garlic and andouille sausage if using and cook for a few more minutes. Add roughly 2 cups of the shrimp stock and stir, add more if needed. Sprinkle in the remaining Cajun seasoning and shrimp boil if using. Let this cook for at least 30 minutes then add the shrimp. Depending on the size of the shrimp you will need to cook this for another 8-10 minutes. Taste for seasoning and serve with rice and garnish of your choice.