Celebrate Mardi Gras with John Besh’s Shrimp and Sausage
Since the heart and soul of Mardi Gras is in New Orleans, we looked to KCET chef John Besh when searching for a celebratory Fat Tuesday dinner. Besh, based in the Big Easy, is renowned for his Louisiana-style specialties, and this dish gets right to the heart of Fat Tuesday: no better way to indulge than with shrimp in a gravy of both bacon and sausage.
Green Onion Sausage and Shrimp Gravy
Serves 6-8
1 tablespoon rendered bacon fat
1 pound green onion pork sausage, removed from casings
1 small onion, diced
1 tablespoon flour
1 pound jumbo shrimp, peeled and deveined
Salt
Freshly ground black pepper
1/2 green bell pepper, seeded and diced
clove garlic, minced
teaspoon crushed red pepper flakes
pinch allspice
2 dashes Worcestershire
1/3 cup diced canned tomatoes
1 cup chicken stock
Leaves from 1 sprig fresh thyme
1 green onion, chopped
