CREAMY CAJUN PASTA WITH SHRIMP & ANDOUILLE SAUSAGE
Experience a taste of Jamaica right from your own kitchen. This creamy cajun pasta is packed full of flavor and has the perfect kick of heat depending on how much Cajun spice you sprinkle in. You can make it your own by adding your favorite ingredients like lobster or chicken in place of shrimp or sausage, mushrooms and peppers instead of corn and tomatoes, or all them all. The possibilities are limitless!
Provided by Lisa Soldo-Johnson
Categories Dinner Entrees Lunch Main Dish
Yield 4-6 servings
Number Of Ingredients 16
Steps:
- Prepare your ingredients. Cook the pasta, rinse and set aside.
- In a medium saucepan, melt the butter over medium-high heat. Add flour and quickly stir into a paste consistency.
- Pour 1/3 of the milk into a pan and using a whisk, vigorously combine ingredients until creamy. Add another 1/3 milk and continue to whisk. Add the remaining milk and whisk until sauce is creamy and smooth. Sprinkle with 1/2 teaspoon salt, pepper, and nutmeg, stirring to combine.
- Add the cheese to sauce and stir until melted. Remove pan from heat and set aside.
- Heat oil in a medium sautépan over medium-high heat. Add onions and sauté for 20 seconds to infuse the oil. Stir in tomatoes and corn and sauté for 2 minutes.
- Add in shrimp, sausage, and noodles and toss to combine. Stir in sauce, reduce heat to medium, and cook for 3 minutes, stirring as needed. Toss in cilantro (optional).
- Sprinkle in cajun seasoning (1 teaspoon for mild spiciness and 2 teaspoons for extra spicy) and the remaining 1 teaspoon salt, stir until everything is well combined. Adjust seasoning if desired.
- Serve immediately.
SPICY SHRIMP AND ANDOUILLE SAUSAGE OVER GRITS
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
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 AND ANDOUILLE PASTA
Make and share this Cajun Shrimp and Andouille Pasta recipe from Food.com.
Provided by ddav0962
Categories One Dish Meal
Time 22m
Yield 4 , 4 serving(s)
Number Of Ingredients 5
Steps:
- Prepare fettuccini according to package instructions. Keep warm.
- Heat a large nonstick skillet over medium-high heat. Add sausage and cook, stirring occasionally, for 3 to 5 minutes. Add shrimp and cook, stirring occasionally, for 3 minutes or until pink and firm. Using a slotted spoon, remove sausage and shrimp from skillet. Add pepper stir-fry mixture to hot drippings in pan. Cook, stirring occasionally, for 3 minutes. Stir in tomatoes and cook for 3 minutes. Stir in sausage and shrimp.
- In a large bowl, toss sausage mixture with cooked pasta.
CAJUN SHRIMP PASTA SALAD WITH ANDOUILLE SAUSAGE
Steps:
- Place the diced yellow pepper, diced onion and diced celery in a fine-sieve collander and set aside. Fill a large pot with enough fresh cold water to allow the addition of the beer. Pour the beer into the water and season liberally with coarse salt, fresh ground black pepper and the Old Bay. Bring to a boil. Add the shrimp and allow to steep until the shrimp is opaque, 3 minutes. Pour the cooked shrimp and shrimp water through the collander over the diced vegetables. Fill the pot with cold water, season with salt and bring to the boil. Meanwhile, peel the shrimp and cut into thirds. Put the cut shrimp, vegetables and diced sausage into a large bowl. Add the chopped sun-dried tomato, dried thyme salt and pepper. Add the frozen pasta to the boiling water and cook until al dente. Drain; rinse under cold running water. Drain well. Add the pasta to the shrimp mixture and stir to combine. Dress with the Hellmann's mayonnaise OR the oil and vinegar mixture. Cover with plastic wrap and refigerate 2 to 4 hours to allow the flavors to marry.
CAJUN SHRIMP CAKES WITH ANDOUILLE SAUSAGE
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
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
CAJUN SHRIMP AND ANDOUILLE NACHOS
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
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
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