Rip City Recipe: Oregumbo

1 pound shrimp; cleaned
1 cup onion diced
2 cloves garlic, minced
1 red pepper diced
2 sliced Andouille sausage
4 tablespoons butter
2 tablespoons flour
4 teaspoons old bay seasoning
1 can of corn I bay leaf
1 cup half & half
1 cup Chicken broth
Salt and pepper to taste
Chopped parsley for garnish
Romano cheese to top
1 pack pappardelle pasta 


Boil noodles until al dente the drain set aside
Melt half butter in pan over medium heat add peppers onion garlic and corn cook until softened. Remove from pan and set aside. Return pan to heat add remaining butter and add shrimp along with sausage and old bay seasoning cook until shrimp are pink. Add flour and stir together to combine. Let cook about 2 minutes then add chicken broth salt and pepper and bay leaf. Whisk to scrap bits off bottom of pan and next add back onions, peppers, garlic and corn. Stir to combine and slowly add half and half. Heat to low simmer and let sauce thicken. Before serving add parsley and cheese serve.


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