Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   To prepare the fermented paste, combine 4 habanero peppers, 2 tablespoons tamarind paste, 1 tablespoon minced garlic, 1 tablespoon salt, and 0.5 cup filtered water in a clean glass jar, then cover loosely and allow to ferment at room temperature for three to five days, or until desired tanginess is achieved.

2. 2

   Once fermented, blend the habanero mixture into a smooth paste using a food processor or immersion blender.

3. 3

   In a large heavy-bottomed pot, melt 0.5 cup unsalted butter over medium heat, gradually whisk in 0.5 cup all-purpose flour, and cook for 15 to 20 minutes, stirring constantly, until a rich, dark brown roux is achieved.

4. 4

   Add 1 large diced yellow onion, 1 diced green bell pepper, and 2 diced celery stalks to the roux, cooking for 5 to 7 minutes until the vegetables have softened. Then, stir in 4 cloves of minced garlic and 8 ounces of sliced andouille sausage, cooking for an additional 3 minutes.

5. 5

   Gradually whisk in 1 quart chicken broth and 1 (14.5 ounce) can of undrained diced tomatoes, then incorporate 1 tablespoon Creole seasoning, 1 teaspoon dried thyme, and all of the prepared fermented tamarind habanero paste, bringing the mixture to a simmer.

6. 6

   Add 1 pound of peeled and deveined large shrimp to the simmering stew and cook for 3 to 5 minutes until the shrimp are opaque and thoroughly cooked.

7. 7

   Stir in 0.5 cup of freshly chopped parsley just before serving.

8. 8

   Serve the hot Fermented Tamarind Shrimp and Andouille Stew generously over prepared dirty rice.