STEWS OF NOVEMBER
Me oh my oh, taste of the bayou
November 12, 2008
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Kim Honey
FOOD EDITOR
When the temperature drops, it's time for a taste of the bayou and a hit of cayenne pepper.
This recipe calls for andouille sausage, a smoked pork link hard to find outside the borders of Louisiana. Cajun Corner restaurant and grocer (cajuncorner.ca) on Laird Dr. south of Eglinton is your best bet. You can substitute spicy Italian or even kielbasa, another smoked sausage, although the spices are very different.
Bayou Shrimp Stew
4 + 2 tbsp butter
6 cloves garlic, minced and divided
3/4 cup dry bread crumbs
2 tsp herbes de Provence, divided
1 tsp salt + more to taste
1/4 tsp pepper + more to taste
12 oz andouille sausage (about 4 spicy Italian)
2 small onions, chopped finely
1 yellow pepper, chopped
1/3 cup flour
2 cups water
1 cup frozen, shelled edamame
1 19-oz can navy beans, rinsed
2 lb large raw shrimp, shelled and deveined
Melt 4 tablespoons butter in small frying pan over medium-low heat; stir in half garlic and cook 3 minutes. Stir in bread crumbs, 1 teaspoon herbes de Provence, 1 teaspoon salt and 1/4 teaspoon pepper. Remove from heat; set aside.
In large pot, cook sausage over medium-high heat until browned, about 7 minutes. Remove to plate; set aside.
Add remaining butter, garlic, herbes de Provence, onions and pepper and cook, stirring, until crisp and tender, about 5 minutes.
Stir in flour and cook, stirring, about 3 minutes.
Gradually stir in water; bring to boil over medium-high heat. Add sausage and edamame; cook, stirring, 3 minutes. Add beans; bring to simmer.
Add shrimp; cook, stirring, until opaque, 3 to 5 minutes. Season with salt and pepper.
Sprinkle bread crumbs over top of each portion.
Makes 8 servings.
Toronto Star