Shrimp Etouffee with white rice & Beignets

We love Tyler's Ultimate on the Food Network...which inspired us to try making etouffee for the first time....the original recipe called for chicken...but we had shrimp already. This was very good...even better the next day...but time consuming and we both like my 'bacony chix' recipe just as much if not more and its much easier. I'm all for better and easier!

Shrimp and Smoked Sausage Etouffee based on a recipe by Tyler Florence on food network
Ingredients
Extra-virgin olive oil
1 pound andouille sausage links (or combination of sausage and bacon:)
1 lb shrimp, peeled/deveined
4 Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
3/4 cup all-purpose flour
1 medium onion, roughly chopped
2 ribs celery, roughly chopped
1 green bell pepper, roughly chopped
4 cloves garlic
1 (12-ounce) can beer
4 cups low-sodium chicken stock
2 bay leaves
2 tablespoons paprika
Pinch cayenne pepper
1 cup chopped fresh flat-leaf parsley or basil:)

Directions
Set a Dutch oven over medium heat and add a 2-count of olive oil. Add the sausage links and brown slightly as you render some of the fat. Remove and set aside on a paper towel.

With the pot still over medium heat add 2 tablespoons butter to melt with the fat then add flour and whisk to incorporate, and then swap to a wooden spoon. Cook until it is nice and brown (you want a nice deep rich colored roux), about 10 to 12 minutes. Tyler says this is a one beer roux...It should take the time it take to drink one beer...I'm a very obedient student.
In a food processor add the onion, celery, bell pepper, and garlic, and pulse to roughly chop. Add the vegetable pulp to the pot with the roux and stir with a wooden spoon. Cook over medium heat for 5 to 7 minutes to sweat out some of the moisture, then deglaze the pot with the beer. Add the stock, bay leaves, paprika and cayenne.

add the sausage back to the pot

Add shrimp...cook till tender, 2-5 minutes...serve over white rice. I would top it with fresh chopped herbs...basil is my favorite for everything...I think I'd put it on icecream...

We made beignets too...from a box mix I'd had in the cupboard...they were ok...but just brown up some flour tortilla quarters in butter in a skillet and douse with powdered sugar...very yummy...and easier:)