Scott and I love seafood. Like LOVE it, in what probably results in something verging on ridiculous. I try to make sure that we have seafood at least twice a week since that is our preferred “animal” protein source. Tuesdays we have fish so that leaves another day free for whatever.
And while I don’t eat a lot of meat, one thing I love is sausage. My love for it would be just a few levels down from seafood. Seafood I would eat everyday if you gave it to me, sausage I have to be in the mood for. I swear I’m not trying to make a joke with that statement.
Sometimes those two wants just happen to collide with each other.
I will tell you that because I love food so much, I am constantly thinking about it. I would guess this is the way most foodies behave. Wondering about your next meal, when you can get in the kitchen and create. Or maybe that’s just me?
One day Scott asked me what we were having for dinner and my response was, “I’m not sure yet but I do know that some shrimp and sausage needs to find their way into my bellah right quick!”
Once I had a base plan, knowing I was going to use shrimp and sausage, I started formulating a recipe around them. I decided I wanted something with a little bit of a kick and something saucy. Sort of a take on jambalaya a little bit.
Then I realized that I also wanted to incorporate beer into the mix and well crap I needed to get a move on before I started drooling all over myself.
Andrea’s Spicy Shrimp and Sausage
- 1/2LB Kielbasa, cut into small bite size pieces
- 2 Spicy chicken sausage links of your choice, also cut into bite size pieces
- 1 Dozen medium sized shrimp, peeled (including removing the tail) and deveined
- 1 Small onion, sliced thin
- 1 Green pepper, sliced thin
- 1 14.5oz Can of diced tomatoes (can use flavored if you prefer)
- 1C Beer (dark, like a lager or red beer)
- 1/2TBSP Chili Garlic Sauce (from the Asian Foods aisle)
- 2TBSP Tomato Paste
- Salt and pepper to taste
- 1TBSP Worcestershire Sauce
- 1tsp Chili Powder
- 1 1/2 tsp Garlic Powder
- 1/2 tsp Smoked Paprika
- Olive oil for sauteeing
In a medium sized skillet (with high sides), drizzle a little bit of olive oil and heat over medium heat. Add in sausage and cook till they are browned and a bit crisp. Remove from pan and drain off excess oil if there is some. Then add in just a touch of olive oil and the peppers and onions. Season with seasonings and stir. Sautee just until they start to get soft, then add in the chili garlic sauce and tomato paste. Stir till everything is coated, and cook for about another minute. Add in the Worcestershire sauce and beer. Be careful when adding alcohol. Keep an eye out that you don’t get a flare up. Then add the sausage back in and combine. Allow to simmer for about 5 minutes, giving time for all the ingredients to marry and enjoy each other’s company. Add in the shrimp, stir, and cover with a lid. Cook until shrimp is pink and done, about 3-5 minutes.
Give one final stir, pour mixture over rice, serve, and enjoy!
I don’t mind telling you that this dish was the flipping bomb-diggity. I literally could not stop eating it nor exclaiming loudly to Scott that this, “Is freaking awesome!” It was everything I hoped it would be, full of flavor, just a bit spicy, and totally saucy.
I put this on top of some Jasmine rice but you can use whatever rice you like. Or maybe some noodles?
If you don’t dig on beer or don’t have any (which is a shame), stock/broth of your choice can be used. I wouldn’t recommend water only because using a flavored liquid helps give the dish a little more umph and depth.
If you like super spicy, feel free to bump up the chili garlic sauce amount or even add in some red pepper flakes or jalapenos. Totally up to you!
Have fun guys and remember, always play with your food! Enjoy!