A Bougie Twist to a New Orleans Favorite
1 lb stew meat
l lb Shrimp
1/2 lb Andouille Sausage
32oz Beef Broth
3/4 cup of Creole Mix ( chopped onions, celery, green and red bell peppers, green onions, and parsley)
1 tsp Oregano
2 Bay leaves
2 tsp cayenne pepper
3 tbsp Worcestershire Sauce
Marinate stew meat in 2 tbsp soy sauce and 2 tbsp of creole seasonings for 30 minutes.
Marinate shrimp in 2 tbsp soy sauce and tbsp of creole seasonings for 30 minutes.
Heat olive oil in a dutch oven on medium heat. Brown stew meat on both sides.
Add 32oz Beef Broth
Add creole mix
Add oregano, cayenne pepper, and Worcestershire sauce
Add 1 tsp of creole seasoning
Bring to boil
Add bay leaves
Simmer for 40 minutes
Add shrimp and sausage. Simmer for 10 minutes.
Serve with cooked thin spaghetti noodles
Garnish with hard-boiled eggs and green onions.