Sautéed Cajun Trinity with roux, chicken broth, Cajun seasonings, splash of cream, topped with Andouille, roasted tomatoes, asparagus, shrimp and fresh parsley
1 pint grape tomatoes
Salt & pepper
3 large garlic cloves, crushed well
2 tablespoons olive oil
2 tablespoons unsalted butter
2 cups medium diced, yellow onion
1 cup thinly sliced celery
1 ¼ cup medium diced, red bell pepper
2 heaping tablespoons freshly chopped, garlic
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
2 teaspoons tomato paste
1 quart chicken broth
1 teaspoon dried basil
1/8 teaspoon dried thyme
1 3/4 teaspoon smoked paprika
Fresh ground, black pepper
1 1/2 teaspoons Ancho chili powder (or chili powder)
¼ cup cream
6 ounces Andouille sausage
2 1/2 to 3 dozen fresh, large shrimp, peeled deveined. tail removed
3 ounces fresh asparagus, cut into about 1 1/2 inch segments and then halved widthwise.
Freshly chopped, flat leaf parsley
4 cups water
2 cups long grain rice
Halve each grape tomato and squeeze out seeds, if desired. place the tomatoes in a bowl, season with salt & pepper, drizzle with olive oil and toss very will with the crushed garlic.
Pour out onto a baking sheet lined with parchment paper and spread out. Place in the center of oven at 400F and roast until caramelized, about 25-30 minutes. Flip over half way through roasting, with a spatula.
Add the oil and butter to a skillet and heat over med-high until hot. Reduce to medium, add onions, celery and cook until edges start to brown. Push the onions and celery to sides of pan and add the red bell pepper and garlic to the center and cook until garlic is browned. Mix everything together, lightly season with salt and continue cooking on medium-low for 2-3 minutes.
Push everything to the sides of skillet again, add the butter, flour and a splash of olive oil. Whisk for 3-4 minutes, reduce heat if needed, then whisk in the tomato paste and mix the vegetables in. Gradually stir in the chicken broth and add all of the spices & herbs. Season with salt & pepper, cover and cook over low while browning the Andouille sausage.
Brown the Andouille in a non-stick pan, over medium high temperature.
Stir in the cream and then spread the andouille sausage evenly over the top but don't stir in. Spread the shrimp over the top of the Andouille, followed with the asparagus and tomatoes. Finish with parsley.
Cover the skillet tightly and let cook over medium-low until shrimp are pink. Do not stir. Ladle over steamed rice in bowls.
Bring the water to a boil and season with desired amount of salt. Add the rice and a a few drizzles of olive oil and stir. Reduce heat to low and cover tightly. Cook until you can't heat any bubbling in bottom of pot. Remove from burner, leave lid on and let steam, for 15 minutes. Remove lid and fluff.