Bayou Classic® Spicy Shellfish with Smoked Sausage
By: Ana Shellem @shellemseafoodco
This spicy shellfish dish with smoked sausage is packed with bold coastal flavor and a kick of heat. Simmered in a rich roux with tomatoes and peppers, it's perfect for dipping with crusty bread or serving over rice.
Makes 2 servings
Ingredients
- 8 clams
- 8 mussels
- 8 shrimp (peeled and deveined)
- 1 smoked sausage link (or chorizo for extra spice)
- 1 stick of butter, divided
- 2 tablespoons all-purpose flour
- ¼ stalk fennel, finely chopped
- 1 large carrot, finely chopped
- ½ small yellow onion, chopped
- 3 cloves garlic, minced 6 Roma tomatoes, diced
- 3 dried chile de árbol peppers (adjust to taste)
- Fresh Italian parsley, chopped
- Black pepper, to taste
- Red pepper flakes, to taste
- Bayou Classic® 2-qt Cast Iron Dutch Oven
- Bayou Classic® 12-in Roux Spoon
Directions
- Slice ⅛ stick of butter and melt in a Dutch oven over medium heat. Add the sliced sausage or chorizo and brown. Once the sausage begins to crisp, add the carrot, fennel, onion, and garlic. Sauté until vegetables are tender.
- Add shrimp to the pot and cook until just shy of fully cooked (pink but not overdone). Remove the sausage, shrimp, and vegetables from the Dutch oven and set aside in a bowl.
- Reduce the heat slightly and melt the remaining butter in the Dutch oven. Once melted, whisk in the flour and stir constantly until the mixture becomes thick and golden brown, being careful not to burn it.
- Stir in the diced Roma tomatoes and dried chile de árbol peppers. Simmer briefly to combine and build heat in the sauce.
- Add the clams and mussels to the tomato-roux mixture. Cover the Dutch oven with a lid to allow the shellfish to steam until they open, releasing their natural juices into the sauce.
- Once the clams and mussels have opened, return the reserved sausage, shrimp, and vegetables to the pot. Let the mixture simmer for a few minutes to blend the flavors.
- Finish with freshly ground black pepper, red pepper flakes to taste, and a sprinkle of chopped parsley. Serve straight from the Dutch oven with toasted baguette slices or over steamed rice.
