I'm through and through a New England girl, but man do I love me some Old Bay.
When living in Connecticut one is often faced with the age-old question "Red Sox or Yankees." This is fitting considering we are right smack dab in the middle of New York City and Boston. I went to school in Boston and was thrusted into the Red SAHWX Nation fandom. Again, this was fitting considering Fenway was essentially on my campus. But all this time, I stuck to my family values. We are Baltimore Orioles fans...in Connecticut. No my parents didn't grow up in Baltimore. My Dad essentially decided one day to be a fan as a little kid and apparently it lasted.
That being said, we do take many trips to Baltimore, and just like our fandom for the Orioles stuck, so did our love of the famous Baltimore spice, Old Bay. I love so much about this spice. It is so foreign to New Englanders, that I can pass it off as my own zesty creation.
This recipe is inspired from my favorite food blogger who I have mentioned before, Half Baked Harvest. It is basically the same recipe as hers, but I added in the Old Bay. It literally explodes with flavor. It's also great because you can pass it off as other dishes. "Hey, come on over I made Gumbo," "Hey want to try my creole shrimp?" "Who wants Jambalaya?" All about the efficiency of dishes over here. Plus Northerners have no idea what this food is.
That being said, we do take many trips to Baltimore, and just like our fandom for the Orioles stuck, so did our love of the famous Baltimore spice, Old Bay. I love so much about this spice. It is so foreign to New Englanders, that I can pass it off as my own zesty creation.
This recipe is inspired from my favorite food blogger who I have mentioned before, Half Baked Harvest. It is basically the same recipe as hers, but I added in the Old Bay. It literally explodes with flavor. It's also great because you can pass it off as other dishes. "Hey, come on over I made Gumbo," "Hey want to try my creole shrimp?" "Who wants Jambalaya?" All about the efficiency of dishes over here. Plus Northerners have no idea what this food is.
Ingredients:
8 ounces fresh italian sausage or chorizo
1/3 cup flour
1/3 cup canola oil
1 small onion, chopped
3 cloves garlic, minced or grated
2 stalks celery, chopped
1 cup diced carrots
1 green bell pepper, seeded + chopped
1 (14 ounce) can stewed tomatoes
4 tablespoons Old Bay
1 tablespoon smoked paprika
1 (12 ounce) beer
1 1/2 pounds raw shrimp, peeled and deveined
1 tablespoon Worcestershire
1 tablespoon hot sauce
1 tablespoon butter
1 tablespoon cajun seasoning
steamed white or brown rice for serving.
In a large skillet brown the sausage links (keep whole) until they are browned on all side. Remove the sausages and cut them into 1/2 in slices. Add oil and flour and whisk until it is all combined into a paste. Be extremely careful not to burn the roux. Once the roux is a light brown color, add in onion, bell peppers, celery and diced carrots. Cook for about ten minutes and stir occasionally. Add in 2 tablespoons of Old Bay seasoning, smoked paprika, and pour in the beer slowly. Add in the stewed tomatoes and add the sausage back into the pan. Simmer for 10 - 15 minutes.
Meanwhile toss the shrimp in 2 tablespoon of Old Bay seasoning. Heat butter in a skillet and sear the shrimp on both sides until they are fully cooked. Remove from heat. Add the shrimp back into the stew and add in Worcestershire sauce and the hot sauce. Simmer for another 5 minutes and serve with cooked brown or white rice.
8 ounces fresh italian sausage or chorizo
1/3 cup flour
1/3 cup canola oil
1 small onion, chopped
3 cloves garlic, minced or grated
2 stalks celery, chopped
1 cup diced carrots
1 green bell pepper, seeded + chopped
1 (14 ounce) can stewed tomatoes
4 tablespoons Old Bay
1 tablespoon smoked paprika
1 (12 ounce) beer
1 1/2 pounds raw shrimp, peeled and deveined
1 tablespoon Worcestershire
1 tablespoon hot sauce
1 tablespoon butter
1 tablespoon cajun seasoning
steamed white or brown rice for serving.
In a large skillet brown the sausage links (keep whole) until they are browned on all side. Remove the sausages and cut them into 1/2 in slices. Add oil and flour and whisk until it is all combined into a paste. Be extremely careful not to burn the roux. Once the roux is a light brown color, add in onion, bell peppers, celery and diced carrots. Cook for about ten minutes and stir occasionally. Add in 2 tablespoons of Old Bay seasoning, smoked paprika, and pour in the beer slowly. Add in the stewed tomatoes and add the sausage back into the pan. Simmer for 10 - 15 minutes.
Meanwhile toss the shrimp in 2 tablespoon of Old Bay seasoning. Heat butter in a skillet and sear the shrimp on both sides until they are fully cooked. Remove from heat. Add the shrimp back into the stew and add in Worcestershire sauce and the hot sauce. Simmer for another 5 minutes and serve with cooked brown or white rice.
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