• 2 pounds unpeeled fresh large shrimp
    • 1/2 cup butter, divided
    • 2 (32-ounce) cartons chicken broth
    • 1 pound andouille sausage, sliced
    • 1/2 cup vegetable oil
    • 1 cup all-purpose flour
    • 2 cups finely chopped yellow onion
    • 1 cup finely chopped green bell pepper
    • 1 cup finely chopped celery
    • 2 tablespoons minced garlic
    • 1 (12-ounce) bottle amber beer
    • 1 tablespoon Cajun seasoning
    • 2 teaspoons Worcestershire sauce
    • 1 teaspoon dried thyme
    • 2 bay leaves


  • Peel and devein shrimp, placing shrimp shells in a large pot. Refrigerate shrimp until needed.
  • In a large pot, melt 1/4 cup butter over medium heat. Add shrimp shells and cook until pink. Then add broth.
  • Bring broth to a boil, reduce heat and simmer 15 minutes. Remove from heat and keep warm until needed.
  • In a large Dutch oven, cook sausage until browned. Remove sausage with a slotted spoon and set aside.
  • Add oil and remaining 1/4 cup butter to Dutch oven. Heat over medium heat until butter is completely melted.
  • Add flour and stir with wooden spoon until smooth.
  • Reduce heat to medium low and cook, stirring frequently until roux is a dark caramel color. This will take 30 to 40 minutes.
  • Add onion and cook for 5 minutes, stirring frequently.
  • Add green pepper and celery and cook for 5 more minutes, stirring often.
  • Add garlic and cook 1 minute.
  • Add beer and stir in well.
  • Pour shrimp stock through a fine-meshed sieve into Dutch oven. (I like to add it in 3 separate additions, mixing well between additions.
  • Add Cajun seasoning, Worcestershire sauce, thyme, and bay leaves, plus the reserved andouille sausage. Bring to a boil. Reduce heat to medium-low, cover and simmer for 1 1/2 hours.

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