John's Seafood Dish

ingredients

2 tbsp olive oil
1 medium white onion minced
1 garlic clove minced
1 pound andouille or spicy Italian sausage cut into chunks
1/4 cup all purpose flour
2 cups chicken stock
2 to 3 bay leaves
2 pounds large shrimp, peeled and deveined with tails on
Pinch of cayenne pepper
1/2 lemon, juiced
Kosher salt and ground black pepper
2 tbsp finely chopped parsley
4 green onions sliced

directions

In a deep skillet over medium heat add a coat of olive oil. Add the onion and garlic, saute 2 minutes to soften. Add the sausage and cook stirring until there is fair amount of fat in the pan and the sausage is brown. Sprinkle the flour in the pan and stir with a wooden spoon to create a roux. Slowly pour in the chicken stock and continue to stir the mixture so there are no lumps. Toss in the bay leaves. When the liquid comes to a simmer, add the the shrimp. Poach the shrimp for 2 to 3 minutes until they are firm and pink and the gravy is thick and smooth. Add the cayenne pepper, tabasco and lemon juice. Season with salt and pepper; stir in the parsley and green onion. Spoon over pasta or rice.

Source: Valerie & JP