Cajun Shrimp & Sausage Pan Roast

Prep Time: 30 Min Cook Time: 40 Min Total Time: 70 Min

My dad and I are obsessed with the famous “Pan Roast” from Kettlebar, and I knew I needed to try to recreate it at home. No, it wasn’t made in a fancy kettle like they have there, but, yes, it was delicious! Super thankful for the fresh shrimp and chicken sausage I got from Milk & Eggs! (Use that link for $20 off your first purchase!)

Recipe by Shelby Kolb 

Tomato Cream Sauce

• 28 oz can San Marzano tomatoes
• 1 Tbsp worcestershire sauce
• 2 tsp Tabasco sauce
• 1 Tbsp honey
• 2 tsp yellow curry powder
• ½ cup half & half or heavy cream
• 1 Tbsp corn starch

 

Stew

• 1 Tbsp vegetable oil
• 1 sweet yellow onion, diced
• 1½ cups celery, minced
• 1 green bell pepper, minced
• 1 cup okra, minced
• 1 Tbsp garlic, minced
• 2 Tbsp butter
• 1 lb shrimp, washed and tails removed
• 3-4 chicken sausage links (regular or spicy!)
• 2 tsp Old Bay seasoning
• 5 tsp cajun/creole seasoning
• 1 tsp pepper, freshly ground
• ¾ cup white wine
• 1/4 cup brandy
• 1 cup chicken broth
• 2 bay leaves
• 1 Tbsp tomato paste
• ½ cup parsley, chopped
• Kosher or sea salt to taste
• ¼ cup half & half
• 4 tbsp butter

 

Instructions

1. In a blender or food processor, empty the San Marzano tomatoes, Worcestershire sauce, hot sauce, half & half, honey, curry powder, & starch. Blend until smooth. The color should look like a light pink sauce; set aside.
2. In a large saucepan on medium low heat, add oil (I use my heavy-bottomed Le Crueset). When oil is hot, add onions and saute for about 2-3 minutes until translucent. Add celery, okra, & bell pepper, occasionally stirring until softened. Stir in garlic & cook for about 8-10 minutes.
3. Turn the heat up to medium high, melt the butter, & begin cooking chicken sausage (~6 minutes). Add the shrimp and all the spices. Stir together to evenly coat the spices all over the shrimp and sausage. Cook until sausage is brown on both sides, and shrimp is pink.
4. 4. Add the brandy, white wine, chicken broth, & bay leaves to the pan. Bring to a boil & stir in the tomato paste.
5. Slowly stir the reserved tomato cream mixture in. Bring to a boil. Taste and season with salt as needed. If you’d like the stew creamier, stir in the additional half & half and butter.
6. Serve the Pan Roast with a scoop of rice & fresh parsley flakes. Enjoy!