1/2 pound andouille sausage, cut into 1/4-inch-thick slices
1 1/2 cups frozen black-eyed peas, thawed
1 pound peeled, large raw shrimp (1 6/20 count)
1. Heat oil in a large Dutch oven over medium-high heat; gradually whisk in flour, and cook, whisking constantly, 5 to 7 minutes or until flour is chocolate colored. (Do not burn mixture.)
2. Reduce heat to medium. Stir in onion and next 4 ingredients, and cook, stirring constantly, 3 minutes. Gradually stir in chicken broth; add chicken and next 2 ingredients. Increase heat to medium-high, and bring to a boil. Reduce heat to low, and simmer, stirring occasionally, 20 minutes. Add shrimp, and cook 5 minutes or just until shrimp turn pink.
Note: We tested with Zatarain’s Creole Seasoning and Savoie’s Andouille Sausage.
1 thought on “2013 New Years Dinner Recipes”
sounds wonderful…your grandmother and great grandmother made that kind of corn bread, your great grandma, almost every day of her life until she left Arkansas in the late forties……bet it was great….you had your fill of cholesterol for the year….much love