Ingredients

The following ingredients have 4 Servings
  • 8 ounces fresh chorizo (sliced (may also use ground if needed))
  • 1/3 cup flour (use gluten free if needed)
  • 1/3 cup canola oil
  • 1 small onion (chopped)
  • 3 cloves garlic (minced or grated)
  • 2 stalks celery (chopped)
  • 1 green bell pepper (seeded + chopped)
  • 1 ounce can stewed tomatoes (14)
  • 1-2 tablespoons creole seasoning (depending on your taste)
  • 1 tablespoon smoked paprika
  • 1 ounce beer (12)
  • 1 1/2 pounds raw shrimp (peeled + deveined)
  • 1 tablespoon Worcestershire (omit if gluten free)
  • 1 tablespoon Louisiana style hot sauce
  • 1 tablespoon butter
  • 1 tablespoon cajun seasoning
  • steamed white or brown rice (for serving)
  • [beer bread | https://www.halfbakedharvest.com/5-ingredient-beer-bread/] (for serving)

Instruction

  • In a medium size soup pot, brown the chorizo over medium high heat. Remove from the pot and drain on a paper towel lined plate. To the same pot, add the oil and flour, whisking until combined. Cook for 10 minutes or until the roux is lightly golden. Add the onion, garlic, celery, green pepper. Cook for another 10 minutes, stirring occasionally. Add tomatoes, 1 tablespoon creole seasoning and the smoked paprika, cook another minute. Slowly pour in the beer, add back the chorizo and bring the mixture to a low boil, simmer for 10-15 minutes.
  • Meanwhile, heat a skillet over medium high heat. Once hot add the butter. Toss the shrimp with the cajun seasoning and place in the hot skillet. Sear on both side for about 4 minutes per side or until pink and cooked through. Remove from the heat. Now add the shrimp, Worcestershire and hot sauce to the creole mixture. Simmer another 5 minutes.
  • Serve the shrimp over a bowl of hot rice with a side of [beer bread | https://www.halfbakedharvest.com/5-ingredient-beer-bread/] for dipping.