Ingredients
- 8 andouille sausages
- 2 tablespoons vegetable oil, 2 turns of the pan
- 2 tablespoons unsalted butter
- 1 bay leaf
- 2 garlic cloves, chopped
- 1 small onion, finely chopped
- 2 celery ribs from the heart, finely chopped
- 1 small green bell pepper, finely chopped
- 1 teaspoon ground thyme (eyeball it in your palm)
- Salt and freshly ground pepper
- 2 tablespoons all-purpose flour
- 3/4 cup beer (one-half a 12-ounce bottle)
- 1 cup chicken broth
- One 8-ounce can tomato sauce
- 2 to 3 teaspoons hot sauce, such as Franks RedHot
- 2 teaspoons Worcestershire sauce (eyeball it)
- 24 medium shrimppeeled, deveined and tails removed, then chopped
Description
In Glen Falls, New York, Dirty John's Dirt Dogs From New Way Lunch Rule. They Were The First Meat Sauce-smothered Hot Dogs I Ever Tried. Since Then, I've Experimented With Many Toppings. These Southern Dawgs Are For Spice-loving Fans To Eat During Heat
Rachael Ray Magazine
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter