Cajun Shrimp Cakes With Andouille Sausage Recipes

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SPICY SHRIMP AND ANDOUILLE SAUSAGE OVER GRITS



Spicy Shrimp and Andouille Sausage over Grits image

This is a great meal that screams New Orleans! The shrimp and sausage combo can't be beat and the spiciness is kept in check by the creamy grits.

Provided by Kelsey Nixon

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 15

2 1/2 cups low-sodium chicken stock, plus more if needed
2 1/2 cups heavy cream
5 tablespoons unsalted butter
1 cup grits
Kosher salt and cracked black pepper
3 tablespoons olive oil
1 pound smoked Andouille sausage, sliced 1/4-inch thick on an angle
2 cloves garlic, minced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1/2 Spanish onion, small dice
1 pound uncooked large shrimp, peeled and deveined
1 teaspoon Cajun seasoning
Chopped fresh parsley, for garnish
Juice of 1/2 lemon

Steps:

  • For the grits: Bring 2 cups of the chicken stock, the heavy cream and 4 tablespoons of the butter to a simmer in a heavy saucepan. Gradually whisk in the grits. Reduce the heat and simmer until the grits have thickened, 15 to 20 minutes, stirring occasionally to avoid lumps. Once the grits are thick and creamy, adjust the consistency with stock, if necessary, and season with salt and pepper.
  • For the shrimp and sausage: Heat the olive oil in a large skillet. Add the sausage and brown, then transfer to a plate with a slotted spoon, leaving all of the fat in the pan. Add the garlic, bell peppers and onions. Sprinkle with salt and pepper and saute until tender, 5 to 7 minutes. Add the shrimp and Cajun seasoning to the pan and saute until the shrimp are beginning to turn pink, 1 to 2 minutes. Add the reserved sausage and remaining 1/2 cup chicken stock to the skillet and reduce a bit to intensify those flavors. Stir in the remaining tablespoon butter at the end, garnish with parsley, and add the lemon juice.
  • Serve the sausage, peppers and shrimp over the grits.

CAJUN SHRIMP CAKES WITH ANDOUILLE SAUSAGE



Cajun Shrimp Cakes With Andouille Sausage image

These are fantastic! I use about 1 tablespoon of recipe#186029 in place of the seasoned salt. This recipe will give you about 14-16 patties, you can reduce to half if desired to give you 7-8 patties and use only a small egg. If you cannot fine Andouille sausage, then use kielbasa or smoked dry sausage. Use cooked shrimp for this. Plan ahead the total chilling time before cooking the cakes is 2-1/2 hours. I serve these with the lemon ailoi from my recipe#136361 For coating the outside cakes you can use panko.

Provided by Kittencalrecipezazz

Categories     Meat

Time 2h12m

Yield 10-12 serving(s)

Number Of Ingredients 15

2 lbs cooked medium shrimp (cut into pieces, or you can use scallops)
8 -9 ounces andouille sausages, chopped
3 -5 tablespoons butter
1 small onion, finely chopped
1 -2 tablespoon fresh minced garlic (or to taste)
1 small green bell pepper (finely chopped)
2/3 cup mayonnaise
1 egg, slightly beaten (use an extra large egg or use 2 small eggs)
2 teaspoons seasoning salt (or to taste or use white salt)
black pepper
3 cups breadcrumbs, divided (made from crustless bread)
2 green onions, finely chopped
2 tablespoons Dijon mustard
2 tablespoons butter, with
2 -3 tablespoons oil (for frying)

Steps:

  • Place the shrimp and chopped sausage in a food processor and process using on/off turns until coarsely chopped.
  • In a skillet melt butter over medium heat; add in the onion, bell pepper and garlic, sauté stirring for about 4 minutes or until softened; transfer to a large bowl.
  • Add in shrimp and sausage to the vegetable mixture.
  • Stir in mayo, egg, 1 cup breadcrumbs, green onions, mustard, seasoned salt and black pepper; cover the mixture and chill for a minimum of 2 hours.
  • Form the mixture into 15 (1-1/2-inch thick) patties.
  • Place the remaining 2 cups breadcrumbs in a shallow bowl.
  • Coat each patty with the crumbs patting with hands to adhere.
  • Transfer to a cookie sheet or large plate.
  • Cover and chill for 30 minutes or up to 24 hours.
  • Heat the butter with oil in a large skillet over medium-low heat.
  • Add in the shrimp cakes and cook about 6 minutes on each side or until browned.

Nutrition Facts : Calories 455.1, Fat 23.9, SaturatedFat 7.9, Cholesterol 191.8, Sodium 841.7, Carbohydrate 30.7, Fiber 1.9, Sugar 3.9, Protein 28.4

SHRIMP CAKES WITH ANDOUILLE SAUSAGE



Shrimp Cakes with Andouille Sausage image

Categories     Food Processor     Pork     Shellfish     Appetizer     Sauté     Lunch     Sausage     Seafood     Shrimp     Winter     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6

Number Of Ingredients 9

1 pound cooked peeled medium shrimp, cut into 1/2-inch pieces (2 cups)
1 cup 1/2-inch cubes andouille sausage* (about 4 ounces)
2 tablespoons (1/4 stick) butter
1/2 cup minced green bell pepper
1/4 cup minced onion
1/3 cup mayonnaise
1 1/4 cups fresh breadcrumbs made from crustless French bread
1 green onion, minced
1 tablespoon Dijon mustard

Steps:

  • Coarsely chop shrimp and sausage in processor, using on/off turns. Melt 1 tablespoon butter in small skillet over medium heat. Add bell pepper and onion; sauté until vegetables soften, about 5 minutes. Transfer to medium bowl; cool. Add shrimp and sausage to vegetable mixture. Stir in mayonnaise, 1/2 cup breadcrumbs, green onion, and mustard; season with salt and pepper. Cover and chill 30 minutes.
  • Form shrimp mixture into eight 1-inch-thick cakes. Place remaining 3/4 cup breadcrumbs on plate. Coat each cake with crumbs, patting to adhere. Transfer to plate; cover and chill 15 minutes or up to 1 day.
  • Melt 1 tablespoon butter in heavy large nonstick skillet over medium-low heat. Add shrimp cakes; sauté until brown, about 6 minutes per side. Transfer 1 cake to each of 6 plates and serve.
  • Andouille sausage can be found in specialty foods stores and some supermarkets. You can substitute hot links, kielbasa sausage or smoked Hungarian sausage in these recipes.

CAJUN SHRIMP AND ANDOUILLE NACHOS



Cajun Shrimp and Andouille Nachos image

Cajun-seasoned shrimp, andouille, and the trinity piled high on chips and smothered in melty cheese for nachos you won't soon forget!

Provided by Soup Loving Nicole

Categories     Appetizers and Snacks     Cheese     Nachos Recipes

Time 30m

Yield 8

Number Of Ingredients 10

½ pound andouille sausage, sliced
1 small yellow onion, diced
½ red bell pepper, diced
½ green bell pepper, diced
1 celery rib, diced
1 (12 ounce) bag tortilla chips
12 ounces raw peeled and deveined shrimp
1 tablespoon olive oil
2 teaspoons seafood seasoning (such as Old Bay®)
1 (8 ounce) package shredded Colby Jack cheese

Steps:

  • Heat a skillet over medium-high heat. Add andouille and cook for 2 minutes. Add onion and cook for 2 minutes more. Add bell peppers and cook for 2 minutes more. Remove from heat and stir in celery.
  • Line a baking sheet with foil and place tortilla chips on top. Cover chips with the sausage mixture.
  • Place shrimp in a bowl; add oil and seafood seasoning. Stir to coat. Place shrimp in the same skillet and cook over medium-high heat for 3 minutes. Scatter shrimp on top of the sausage mixture. Sprinkle Colby Jack cheese over the nachos.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low. Broil nachos until cheese has melted, about 3 minutes.

Nutrition Facts : Calories 463.7 calories, Carbohydrate 31.4 g, Cholesterol 107.4 mg, Fat 29.2 g, Fiber 2.9 g, Protein 20.2 g, SaturatedFat 10.6 g, Sodium 868.8 mg, Sugar 1.4 g

ANDOUILLE SAUSAGE AND CAJUN SHRIMP LETTUCE WRAPS RECIPE - (4/5)



Andouille Sausage and Cajun Shrimp Lettuce Wraps Recipe - (4/5) image

Provided by TasteAndSee

Number Of Ingredients 20

2 tablespoons olive oil
1 medium onion, finely chopped
1 red pepper, finely chopped
1 celery stalk, finely chopped
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon pepper
1 teaspoon Worcestershire Sauce
1 teaspoon hot sauce (more if desired)
7 ounces canned petite diced tomatoes
12 ounces al fresco all natural Smoked Andouille Chicken Sausage
1 pound fresh rock shrimp or small shrimp (50-60 count per pound)
2 tablespoons fresh lemon juice
2 teaspoons paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne
1/2 teaspoon dried thyme
2 heads Boston Bibb lettuce
garnish with chopped green onions and parsley

Steps:

  • http://tasteandsee.com/andouille-sausage-and-cajun-shrimp-lettuce-wraps/

CAJUN SHRIMP AND ANDOUILLE SAUSAGE SKEWERS | KOBE ROUX



CAJUN SHRIMP AND ANDOUILLE SAUSAGE SKEWERS | Kobe Roux image

These skewers from Kobe Roux are made with juicy andouille sausage and fresh gulf shrimp, our homemade cajun seasoning and Sriracha Cream Sauce.

Provided by Kobe Roux

Categories     Pork

Time 55m

Yield 30 Skewers, 10 serving(s)

Number Of Ingredients 13

1 1/2 lbs large shrimp, peeled and deveined
2 tablespoons olive oil
1 tablespoon smoked paprika
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 teaspoon kosher salt, to taste
12 7/8 ounces smoked andouille sausages
1 ounce fresh chives
1 teaspoon red pepper flakes
1 teaspoon coarse black pepper

Steps:

  • FOR THE KOBE ROUX CREAM SAUCE.
  • 1/4 cup mayonnaise.
  • 1 tablespoon Lime Juice.
  • 1 tablespoon brown sugar.
  • 1 tablespoon Sriracha, or more, to taste*.
  • 1 tsp cajun seasoning.
  • DIRECTIONS:.
  • 1. To make the Sriracha cream sauce, whisk together mayonnaise, Sriracha and condensed milk in a small bowl; set aside.
  • 2. In a large bowl, combine shrimp, olive oil, paprika, cayenne pepper, garlic and onion powder, crushed red pepper, oregano and thyme; season with salt and pepper, to taste. Cover, and refrigerate, turning occasionally, for at least 30 minutes.
  • 3. Thread shrimp and sausage onto 4-inch-long skewers or toothpicks.
  • 4. Heat a grill pan or charcoal grill over medium high heat. Add skewers in a single layer and grill until shrimp are opaque and sausage is slightly softened, about 3 minutes per side.
  • 5. Serve immediately with Sriracha cream sauce, garnished with chives, if desired.

Nutrition Facts : Calories 205.1, Fat 13.6, SaturatedFat 4, Cholesterol 106.9, Sodium 1063.7, Carbohydrate 3.4, Fiber 0.6, Sugar 0.5, Protein 16.6

CAJUN SHRIMP BAKE RECIPE BY TASTY



Cajun Shrimp Bake Recipe by Tasty image

Here's what you need: andouille sausages, shrimp, red potatoes, corn, oil, butter, garlic, garlic powder, paprika, dried oregano, onion powder, dried thyme, red pepper flakes, cayenne pepper, salt, pepper, fresh parsley, lemon wedge

Provided by Hitomi Aihara

Categories     Dinner

Yield 4 servings

Number Of Ingredients 18

4 andouille sausages, chopped
1 lb shrimp, peeled and deveined
4 red potatoes, quartered
2 pieces corn, quartered
2 tablespoons oil, divided
1 tablespoon butter, cubed
4 cloves garlic, minced
2 teaspoons garlic powder
2 ½ teaspoons paprika
1 ¼ teaspoons dried oregano
1 teaspoon onion powder
1 ¼ teaspoons dried thyme
½ teaspoon red pepper flakes
1 teaspoon cayenne pepper
2 teaspoons salt
1 teaspoon pepper
fresh parsley, chopped
lemon wedge, to garnish

Steps:

  • Preheat oven to 375°F (190°C).
  • In a small bowl, combine the Cajun spice mix ingredients and stir to combine.
  • In a baking dish, combine potatoes, corn, 2 garlic cloves, 1 tablespoon of oil, and ½ tablespoon of the cajun spice mix.
  • Mix until the vegetables are coated evenly with the spice mix. Place butter on top.
  • Bake for 25 minutes.
  • In a medium bowl, combine the sausage, shrimp, garlic, oil, and ½ tablespoon of the spice mix. Save the remaining spice mix for future recipes.
  • Mix well.
  • Add the sausage and shrimp into the same baking dish as the corn and potatoes.
  • Bake for another 15 minutes.
  • Top with fresh parsley. Serve with lemon wedges and beer!
  • Enjoy!

Nutrition Facts : Calories 753 calories, Carbohydrate 49 grams, Fat 43 grams, Fiber 5 grams, Protein 43 grams, Sugar 4 grams

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