Turn ordinary meals into extraordinary dishes with Beer Braised Mushrooms, Andouille, and Shrimp! Our recipe features green bell pepper, celery, garlic, beer, onion and andouille sausage. With the perfect blend of tangy and savory ingredients, this dish is sure to impress.
Beer Braised Mushrooms, Andouille, and Shrimp
Experience a flavorful combination of beer-braised mushrooms, andouille, and shrimp with this classic Cajun stew recipe. The savory blend of green bell peppers, celery, garlic, onions, and rich beer provides an aroma and flavor that will tantalize your taste buds. Enjoy the perfect balance of spiciness and sweetness with every bite.
- 8 oz andouille sausage
- 1/4 cup vegetable oil
- 8 oz mushrooms, sliced
- 1 cup yellow onion, diced
- 1/2 cup green bell pepper, diced
- 1/2 cup celery, diced
- 3 cloves garlic, minced
2 tbsp Code 3 Spices Sea Dog Rub
- 1 cup beer
- 1/2 cup heavy cream
- 12 oz shrimp, tails off, peeled
- 1/2 cup green onions, green parts only, sliced
- 1 baguette, sliced and toasted
- If your andouille is raw, smoke the sausage at 225°F until the internal temperature reaches 160°F. Use an instant read thermometer like the Maverick PT-75 to check the internal temperature. Then, remove the sausage, place it in the refrigerator and allow to cool. Dice the sausage when it has cooled. If you’re using a pre-cooked andouille, simple dice the sausage.
- Preheat your Yoder Smoker YS640 to 400°F, set up for direct grilling (heat diffuser removed). Place a Lodge Logic 12” Cast Iron Skillet or 7 Quart Dutch Oven in the cooker to preheat.
- When the pan is hot add the oil. Let the oil warm for 30 seconds then add the mushrooms, onion, green bell peppers, and celery. Sweat veggies until softened and onions are translucent, about 10 minutes.
- Add the diced andouille, garlic, and Code 3 Spices Sea Dog Rub. Cook 1-2 minutes then add the beer and cream. Cook until liquid is reduced by half, about 20 minutes.
- Add the shrimp and green onions and cook until the shrimp are opaque, about 5 minutes. Serve warm in bowls with sliced toasted baguette.
- As we fall into Autumn we're looking ahead for dishes to warm our bellies, and this one is worthy of making that list. There's no reason to give up the seafood when the warm weather fades. Of course, we know that, because smoked seafood chowders hold a special place in our hearts (and stomachs). The Cajun flavors in this recipe make this dish a great way to expand your cool weather seafood cooking.
- Serving Size
- 13.26 oz
- per serving
- 68 grams
- 45 grams
- 38 grams
- 2651 milligrams