New Iberia Shrimp and Andouille

One of the things I remember from visiting our family down in Louisiana, as a kid, was the amazing number of gumbos and dishes that used andouille sausage and shrimp together. Once I was able to locate both items at my local market, I put together this dish that doesn’t require a lot of time but has a depth of flavor, can use tomatoes from our garden, and utilize leftover vegetable corn rice.

Ingredients
1 lb shrimp (16-20s) cleaned and deveined
2 links andouille sausage casing removed and chopped
1 shallot
2-3 stalks celery chopped
½ onion chopped
½ red pepper chopped
2-3 Roma tomatoes chopped (or equal cherry tomatoes)
1 jalapeno chopped
3 cloves garlic
1 cup warm vegetable stock
¼ cup marsala wine
1 tbsp balsamic vinegar
2 tbsp butter
1 tsp brown sugar
1 tsp molasses
1 tsp Old Bay seasoning
2 tbsp peanut oil

In a large, preheated cast iron pan sweat the shallots in peanut oil, add the andouille and cook until it starts to brown up, then add the celery, onion, red pepper, and marsala. Cook for about 5 minutes at medium high heat.
Next add the vegetable stock, brown sugar, molasses, Old Bay, and tomatoes then bring back to a boil and cook to reduce by about one third.
While the andouille mixture reduces, heat another cast iron pan with the butter until over 350 °F, then drop the shrimp in and cook until the bottom starts to brown (about 2 minutes). Next add the garlic and turn over- cook another couple minutes until browned then add to the andouille mixture and mix thoroughly. Allow to reduce for a few minutes, mix in the balsamic and remove from heat.
I usually use about 2 cups of leftover vegetable corn rice (in the LOR Playbook “Sides” section) along with roasted okra, if available, to serve this on, but any rice would work. A nice piece of grilled cornbread or sourdough works well with this meal, and the shrimp shells can be used for stock.