CHEDDAR BISCUITS AND SHRIMP AND ANDOUILLE GRAVY

Biscuits and gravy is a traditional dish and a recipe that i've just been itching to proportion! i was ready to make it and that i had an concept, what approximately a cajun fashion model with a shrimp and andouille gravy?

Vital to any properly biscuits and gravy is the biscuits, which have to be nice and light and fluffy, moist and soft! these biscuits are so smooth to make! You really pulse the butter and flour in a food processor, mix in the buttermilk and cheese and bake inside the oven till the are quality and golden brown! i am so into the addition of cheddar to biscuits like this, specifically instantly from the oven even as the cheese remains melted, ooey and gooey!

CHEDDAR BISCUITS AND SHRIMP AND ANDOUILLE GRAVY

The gravy begins out with Francis Bacon which is cooked and set apart before the use of the Francis Bacon drippings to cook the sausage and shrimp in. Butter is then brought to prepare dinner the veggies observed through a chunk of flour to make certain that the gravy is pleasant and thick. The gravy is stuffed out with broth and cream and pro with cajun seasoning, bay seasoning, mustard and Worcestershire sauce.

What a delectable gravy; and it’s so excellent smothering freshly baked cheddar biscuits! those cheddar biscuits and shrimp and andouille gravy are a appropriate take on the conventional biscuits and gravy!

INGREDIENTS:

• 4 strips bacon
• 1/2 pound andouille sausage (or kielbasa), diced
• 1/2 pound shrimp, peeled and diviened
• 2 tablespoons butter
• 1 cup onion, diced
• 1/2 cup red pepper, diced
• 1/2 cup celery, diced
• 1 cup corn
• 2 cloves garlic, chopped
• 1 teaspoon thyme, chopped
• 1/4 cup flour (rice-flour for gluten-free)
• 1 cup chicken broth
• 1 cup heavy cream
• 1 tablespoon cajun seasoning
• 1/2 teaspoon old bay seasoning
• 1 tablespoon creole mustard
• 1 teaspoon Worcestershire sauce
• 2 green onions, sliced
• 1 tablespoon parsley, chopped
• 4 biscuits (see below), cut in half

INSTRUCTIONS:

1. Cook the bacon in a large pan and set aside.
2. Adding the sausage and cook until lightly golden brown and slightly crispy and setting aside.
3. Add the shrimp and cook until pink, about 1-2 minutes per side before setting aside.
4. Add the onion, pepper and celery and cook until tender, about 7-10 minutes, before adding the corn and cooking for 2-3 minutes.
5. Mix in the garlic, thyme and flour and cook until the flour starts to brown a bit, about 2-3 minutes.
6. Add the broth and deglaze the pan by scraping the brown bits up off of the bottom of the pan with a spoon as the broth simmers.
7. Add the cream, sausage, cajun seasoning, bay seasoning, mustard and Worcestershire sauce, bring to a boil, reduce the heat and simmer until the sauce thickens to a gravy, about 3-5 minutes.
8. Mix in the bacon, shrimp, green onions and parsley and serve on top of the freshly baked biscuits.

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