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Ingredients
- 1 lb med-large shrimp in the shells – brined in salt & honey
- 12 oz Belinski Chicken Cajun Style Andouille Sausage
- 1 large sweet onion or 4 Shallots sliced
- 1 large sweet red pepper – sliced
- 1 large yellow pepper – sliced
- 1 small fennel bulb – sliced
- 1 – 10 oz package frozen artichokes – roasted
- ½ cup frozen organic corn
- ½ cup frozen organic peas
- 1 Cup – Chardonnay
- 2 Cups – Classic Bone Broth
- 1 Cup – shrimp stock
- ¼ cup white wine vinegar
- 1 tsp – cayenne pepper
- 1 tsp – turmeric
- 1 tsp – smokey paprika
- 1 pinch saffron
Instructions
- Preheat the oven to 400º.
- Roast your artichoke hearts for 25 minutes and set aside to cool.
- Put shrimp in a brine of salt, honey and water – leave for 2 hrs or overnight.
- Slice sausage and cook crispy edges, remove from pan and set aside.
- Add vegetables and cook until tender.
- Add wine and vinegar – reduce to ½.
- Add the spices and cook.
- Add the bone broth and shrimp stock, continue to simmer.
- Check for seasonings – add salt and pepper to taste and adjust to your taste.
- Peel the shrimp (and save to make shrimp stock for a future use).
- Slice the shrimp in half and add to the pot with the sausage.
- Allow to simmer approximately 3-4 minutes and turn off the stove.