SHRIMP SAUSAGE & POTATO STEW
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Ingredients:
2 lbs large shrimp
1 lb smoked sausage
3 large baking potatoes (cut in 1 inch cubes)
1 bay leaf
1 tsp fresh thyme
4 cups shrimp stock
2 Tbsp minced garlic
1 small chopped onion
2 Tbsp Seafood (cajun) seasoning
Salt/pepper to taste
1/2 c. Oil
1/2 c. Flour
1/4 c. Freely chopped green onion
Fresh parsley
Directions:
Heat oil in a heavy pot over med/high heat. Add flour and stir constantly until it reaches a rich brown color. (About 10-12 min) Add chopped onion and smoked sausage, cook 5 min.
then add minced garlic Stir in stock slowly and bring to a gentle boil.
Add bay leaf, thyme, cajun seasoning, salt pepper to taste.
Reduce heat to med, cover and cook 30 minAdd the cut potatoes and continue to cook, stirring occasionally until potatoes are tender but not mushyIf necessary, add a little water to thin gravy to desired consistency.
(Gravy should be thick)Add peeled, deveined shrimp last 5 minutes cooking time.
Top with fresh green onion/parsley Serve as is or over hot rice
Edited to include turkey necks:
If you are going to make it with the turkey necks, wash then season them with salt, pepper, garlic and onion powder. What I do is wrap them tightly in heavy foil then place them in a preheated 400° oven for about an hour.
(I personally don’t like to boil meat as I believe flavor is lost by doing so) Go ahead and boil them if that’s your preference.
You can also use the turkey necks AND chicken if you like.
For some people, the very first thing they do is make the roux, I like to prep several other things before doing so but do what works for you….JUST BE SURE TO MAKE THE ROUX AND TAKE YOUR TIME DOING SO!
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