Loui Loui’s Cheese Pizza with Andouille Sausage and Shrimp Etouffee over Dirty Rice

Loui Loui’s Cheese Pizza with Andouille Sausage and Shrimp Etouffee over Dirty Rice
Etouffee Ingredients
Recipe type: Pizzas
  • 6 tablespoons unsalted butter
  • ½ cup all-purpose flour
  • 2 tablespoons minced garlic
  • 2 cups onions, chopped
  • 1 cup celery, chopped
  • 1 cup green bell pepper, chopped
  • 2 teaspoons salt
  • 10 ounces tomato paste
  • 2 bay leaves
  • ½ teaspoon cayenne pepper
  • 2 tablespoons creole seasoning
  • 1 pound medium shrimp, deveined and diced
  • 2 pounds house-made andouille sausage, sliced into ⅛-inch rounds
  • 2 cups vegetable stock
  • 2 cups chicken stock
  • ¼ cup fresh parsley, chopped
  • ½ cup green onion top, thinly sliced for top garnish
  1. Using a large stock pot over medium heat, fully melt butter and add flour to pot and stir continuously to make a roux.
  2. Stir the roux over medium heat until light brown in color (about 5 minutes).
  3. Add chopped onions, peppers, celery and garlic to roux, stirring often.
  4. Add tomato paste into pot and season with bay leaves, salt and 1 tablespoon of creole seasoning.
  5. Cook tomato paste for 2 to 3 minutes and then add both stocks.
  6. Whisk briskly to incorporate the stock into the roux, then bring the mixture to a boil.
  7. Reduce to a simmer.
  8. Continue to cook the etouffée, stirring occasionally for 45 minutes. Be sure not to allow the bottom to stick to the pot.
  9. Slice Andouille sausage into ⅛-inch rounds and add to pot.
  10. Peel and devein the shrimp. Remove tails and chop.
  11. Season the shrimp with the remaining tablespoon of creole seasoning and add to the pot, stirring evenly to distribute shrimp.
  12. Cook the shrimp for 5 to 7 minutes, or until shrimp are cooked through.
  13. Add chopped parsley and stir to combine.
  14. Using your cheese pizza as a base, place one 2-ounce scoop of dirty rice (see separate recipe) at the center of each pizza slice and then ladle on approximately 1 to 2 ounces of the etouffée sauce on top of the dirty rice.
  15. Garnish each pizza slice with sliced green onion tops.


Dirty Rice Ingredients

Loui Loui’s Dirty Rice
Recipe type: Entree
  • 3 tablespoons vegetable oil
  • 1 cup finely chopped yellow onion
  • ¾ cup finely chopped green bell pepper
  • ¼ cup finely chopped celery
  • 2 teaspoons minced garlic
  • 1 tablespoon creole seasoning
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 cups chicken stock
  • 2 bay leaves
  • 5 cups cooked long grain white rice
  • ¼ cup minced fresh parsley leaves
  1. In a large, heavy sauté pan, heat 3 tablespoons of the oil over medium-high heat.
  2. Add the rice and stir thoroughly. Cook until the rice is heated through, about 5 minutes.
  3. Remove from the heat and remove the bay leaves. Stir in the parsley.
  4. Add the onion, bell pepper, celery, garlic, creole seasoning, salt and pepper, and cook, stirring, for 5 minutes.
  5. Add the stock and bay leaves and scrape the bottom of the pan to loosen any browned bits.
  6. Bring to a boil, then lower the heat and simmer for 5 minutes.


Creole Seasoning

Loui Loui’s Creole Seasoning
Recipe type: Seasoning
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 2½ tablespoons paprika
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried thyme
  1. Blend and store in air-tight container.