Thank you Judi Hymel for sharing this great recipe with TSFMag!
2 pounds unpeeled, fresh large shrimp
1/2 cup butter
1 cup chopped onion
1 cup chopped celery
1 bay leaf
8 cups chicken broth
1 pound andouille sausage thinly sliced
1/2 cup vegetable oil
1/4 cup butter
1 cup flour
2 cups chopped onion
1 cup chopped green pepper
1 cup chopped celery
2 T. minced garlic
1 bottle amber beer
1 T. Ragin' Cajun Fixin's Famous Cajun Seasoning
1-1/2 t. salt
1 t. dried thyme
1/2 t. cayenne
2 t. Worcestershire sauce
2 bay leaves
1 pound lump crab meat
Peel and devein shrimp, save shells, set peeled shrimp aside. Melt 1/2 cup butter in large sauce pan, add shrimp shells and cook until shells turn pink. Add 8 cups chicken broth, onion, celery and bay leaf. Bring to boil, reduce heat and simmer 45 minutes.
In large Dutch oven, brown thinly sliced andouille sausage. Remove from pan and drain on paper towels, wipe sausage oil from Dutch oven. Add oil and butter, heat until melted, add flour and stir until roux becomes dark brown. Add onion, bell pepper, celery (The Cajun Trinity) and stir until onion is tender. Add garlic and cook 30 seconds, add beer and stir to combine. Strain shrimp stock thru fine sieve into Dutch oven. Add reserved sausage and Cajun seasoning, salt, thyme, cayenne, Worcestershire, and bay leaves. Reduce heat and simmer 1 1/2 hours.
Remove from heat and stir in shrimp. Let stand until shrimp are pink and firm, about 3 minutes. Add crab meat, and stir gently to combine. Serve over rice and garnish with green onion and stuffed shrimp muffins (see below.)
Stuffed Shrimp Muffins
1/2 pound large fresh shrimp, peeled and deveined
2 Tbsp. butter
2 cloves garlic, minced
2-1/4 teaspoons salt, divided
1/8 teaspoon ground black pepper
2 tablespoons finely chopped chives
1 teaspoon Ragin' Cajun Fixin's Famous Cajun Seasoning
1/4 cup all-purpose flour
1/2 cup yellow corn flour
1/2 cup yellow cornmeal
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 jalapeno pepper, seeded and finely diced
2 large eggs
3/4 cup buttermilk
2 tablespoons melted unsalted butter, slightly cooled
Preheat oven to 350F. Spray 12-cup non-stick muffin pan with baking spray and set aside.
In large skillet, melt butter over medium-high heat. Add shrimp, and cook 2 to 3 minutes on each side; add garlic, 1/4 teaspoon salt, pepper, and cook 1 minute more. Chop shrimp, and place in mixing bowl. Add chives and Cajun seasoning. Refrigerate 20 minutes, or up to 2 days.
In large bowl, whisk together flours, cornmeal, sugar, baking powder, baking soda, jalapeno and remaining 2 teaspoons salt. Whisk eggs until frothy in smaller bowl. Add buttermilk, melted butter and combine. Add egg mixture to flour mixture and combine.
Divide batter among muffin cups, about a cup batter each. Place 1 tablespoon shrimp mixture in center of each corn muffin. Bake 10 to 12 minutes and remove from oven. Shrimp mixture will have sunk into the batter. Add an additional 1 tablespoon shrimp mixture to center of each muffin. Return to oven and bake until edges of corn muffin are golden brown, 2 to 4 minutes.
Let muffins cool in pan about 10 minutes, remove from pan and serve.