Shrimp And Andouille Potpies Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SPICY SHRIMP AND ANDOUILLE OVER CHARLESTON-STYLE GRITS



Spicy Shrimp and Andouille Over Charleston-Style Grits image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 116

2 pounds medium shimp, peeled and deveined
Charleston-Style Grits, recipe follows
Essence, recipe follows
Salt
8 ounces andouille sausage
1 tablespoon vegetable oil
1 cup finely chopped yellow onion
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped green bell pepper
1 teaspoon minced garlic
1 1/2 cups chicken broth, or canned, low-sodium chicken stock
1/4 cup heavy cream
2 tablespoons finely chopped green onions
2 tablespoons minced parsley
2 pounds medium shimp, peeled and deveined
Charleston-Style Grits, recipe follows
Essence, recipe follows
Salt
8 ounces andouille sausage
1 tablespoon vegetable oil
1 cup finely chopped yellow onion
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped green bell pepper
1 teaspoon minced garlic
1 1/2 cups chicken broth, or canned, low-sodium chicken stock
1/4 cup heavy cream
2 tablespoons finely chopped green onions
2 tablespoons minced parsley
2 pounds medium shimp, peeled and deveined
Charleston-Style Grits, recipe follows
Essence, recipe follows
Salt
8 ounces andouille sausage
1 tablespoon vegetable oil
1 cup finely chopped yellow onion
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped green bell pepper
1 teaspoon minced garlic
1 1/2 cups chicken broth, or canned, low-sodium chicken stock
1/4 cup heavy cream
2 tablespoons finely chopped green onions
2 tablespoons minced parsley
2 pounds medium shimp, peeled and deveined
Charleston-Style Grits, recipe follows
Essence, recipe follows
Salt
8 ounces andouille sausage
1 tablespoon vegetable oil
1 cup finely chopped yellow onion
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped green bell pepper
1 teaspoon minced garlic
1 1/2 cups chicken broth, or canned, low-sodium chicken stock
1/4 cup heavy cream
2 tablespoons finely chopped green onions
2 tablespoons minced parsley
6 cups water
Salt to taste
1 1/2 cups quick cooking or old-fashioned grits (not instant!)
2 cups milk
1 cup heavy cream
8 tablespoons butter
Freshly ground black pepper, to taste
6 cups water
Salt to taste
1 1/2 cups quick cooking or old-fashioned grits (not instant!)
2 cups milk
1 cup heavy cream
8 tablespoons butter
Freshly ground black pepper, to taste
6 cups water
Salt to taste
1 1/2 cups quick cooking or old-fashioned grits (not instant!)
2 cups milk
1 cup heavy cream
8 tablespoons butter
Freshly ground black pepper, to taste
6 cups water
Salt to taste
1 1/2 cups quick cooking or old-fashioned grits (not instant!)
2 cups milk
1 cup heavy cream
8 tablespoons butter
Freshly ground black pepper, to taste
1 tablespoon black pepper
2 1/2 tablespoons paprika
1 tablespoon onion powder
2 tablespoons salt
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
2 tablespoons garlic powder
1 tablespoon black pepper
2 1/2 tablespoons paprika
1 tablespoon onion powder
2 tablespoons salt
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
2 tablespoons garlic powder
1 tablespoon black pepper
2 1/2 tablespoons paprika
1 tablespoon onion powder
2 tablespoons salt
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
2 tablespoons garlic powder
1 tablespoon black pepper
2 1/2 tablespoons paprika
1 tablespoon onion powder
2 tablespoons salt
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
2 tablespoons garlic powder

Steps:

  • Season the shrimp with Essence and salt. Heat a large, heavy saute pan over medium-high heat and sear the andouille, cooking for about 3 minutes. Remove the andouille to a plate, and add the shrimp to the pan, and cook for 2 to 3 minutes. Remove the shrimp from the pan, and heat the oil. Add the onion and bell peppers and cook until soft, 3 minutes. Add 2 tablespoons Essence to the pan, stirring well, then add the garlic and cook 1 minute. Add the chicken broth to the pan and cook until reduced slightly, 5 minutes.
  • Stir the cream, green onions and parsley into the sauce and return the andouille and shrimp to the pan. Return sauce to a simmer and continue to cook until reduced slightly. Stir well and season to taste with salt and pepper. Serve over Charleston-Style Grits.
  • Season the shrimp with Essence and salt. Heat a large, heavy saute pan over medium-high heat and sear the andouille, cooking for about 3 minutes. Remove the andouille to a plate, and add the shrimp to the pan, and cook for 2 to 3 minutes. Remove the shrimp from the pan, and heat the oil. Add the onion and bell peppers and cook until soft, 3 minutes. Add 2 tablespoons Essence to the pan, stirring well, then add the garlic and cook 1 minute. Add the chicken broth to the pan and cook until reduced slightly, 5 minutes.
  • Stir the cream, green onions and parsley into the sauce and return the andouille and shrimp to the pan. Return sauce to a simmer and continue to cook until reduced slightly. Stir well and season to taste with salt and pepper. Serve over Charleston-Style Grits.
  • Season the shrimp with Essence and salt. Heat a large, heavy saute pan over medium-high heat and sear the andouille, cooking for about 3 minutes. Remove the andouille to a plate, and add the shrimp to the pan, and cook for 2 to 3 minutes. Remove the shrimp from the pan, and heat the oil. Add the onion and bell peppers and cook until soft, 3 minutes. Add 2 tablespoons Essence to the pan, stirring well, then add the garlic and cook 1 minute. Add the chicken broth to the pan and cook until reduced slightly, 5 minutes.
  • Stir the cream, green onions and parsley into the sauce and return the andouille and shrimp to the pan. Return sauce to a simmer and continue to cook until reduced slightly. Stir well and season to taste with salt and pepper. Serve over Charleston-Style Grits.
  • Season the shrimp with Essence and salt. Heat a large, heavy saute pan over medium-high heat and sear the andouille, cooking for about 3 minutes. Remove the andouille to a plate, and add the shrimp to the pan, and cook for 2 to 3 minutes. Remove the shrimp from the pan, and heat the oil. Add the onion and bell peppers and cook until soft, 3 minutes. Add 2 tablespoons Essence to the pan, stirring well, then add the garlic and cook 1 minute. Add the chicken broth to the pan and cook until reduced slightly, 5 minutes.
  • Stir the cream, green onions and parsley into the sauce and return the andouille and shrimp to the pan. Return sauce to a simmer and continue to cook until reduced slightly. Stir well and season to taste with salt and pepper. Serve over Charleston-Style Grits.
  • In a large, heavy sauce pan bring the water to a boil. Add a generous teaspoon of salt and the grits and stir with a wooden spoon to combine. When grits thicken add milk, cream and butter and return to a boil. Reduce heat to a simmer, cover sauce pan and cook for 45 minutes to one hour, until grits are tender, smooth and creamy. Taste and season with salt and pepper. Keep covered and warm until ready to serve.
  • In a large, heavy sauce pan bring the water to a boil. Add a generous teaspoon of salt and the grits and stir with a wooden spoon to combine. When grits thicken add milk, cream and butter and return to a boil. Reduce heat to a simmer, cover sauce pan and cook for 45 minutes to one hour, until grits are tender, smooth and creamy. Taste and season with salt and pepper. Keep covered and warm until ready to serve.
  • In a large, heavy sauce pan bring the water to a boil. Add a generous teaspoon of salt and the grits and stir with a wooden spoon to combine. When grits thicken add milk, cream and butter and return to a boil. Reduce heat to a simmer, cover sauce pan and cook for 45 minutes to one hour, until grits are tender, smooth and creamy. Taste and season with salt and pepper. Keep covered and warm until ready to serve.
  • In a large, heavy sauce pan bring the water to a boil. Add a generous teaspoon of salt and the grits and stir with a wooden spoon to combine. When grits thicken add milk, cream and butter and return to a boil. Reduce heat to a simmer, cover sauce pan and cook for 45 minutes to one hour, until grits are tender, smooth and creamy. Taste and season with salt and pepper. Keep covered and warm until ready to serve.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

SHRIMP AND ANDOUILLE POTPIES



Shrimp and Andouille Potpies image

Rock shrimp and andouille sausage give these little pies some Cajun flair. Freezing the puff pastry rounds before baking them atop the ramekins helps them to puff into crisp coverings.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h10m

Yield Makes eight 4-inch potpies

Number Of Ingredients 12

4 tablespoons unsalted butter
4 leeks, white and pale-green parts only, quartered lengthwise, chopped, and rinsed well
6 ounces andouille sausage, quartered lengthwise and chopped
4 garlic cloves, thinly sliced
1/2 cup all-purpose flour
2/3 cup dry vermouth
4 cups fish stock
2 medium Red Bliss potatoes, cut into 1/2-inch cubes
1 pound 8 ounces rock shrimp
2 packages (14 ounces each) frozen puff pastry, preferably Dufour, thawed
All-purpose flour, for surface
1 large egg, lightly beaten for egg wash

Steps:

  • Make the filling: Melt butter in a large pot over medium heat. Cook leeks until soft but not brown, about 7 minutes. Add sausage and garlic, and cook until sausage cooks through and garlic is fragrant, about 2 minutes. Stir in flour to combine.
  • Add vermouth. Let cook for 1 minute. Add stock and potatoes, and cook until potatoes are just tender, about 4 minutes. Add shrimp, and cook until opaque, about 1 minute. Let cool. Divide filling among eight 4-inch (12-ounce) ramekins.
  • Meanwhile, preheat oven to 400 degrees. Make the topping: Roll out puff pastry to a 1/4-inch thickness on a lightly floured surface. Cut out 8 circles that are 1 inch wider than the ramekins; cut a 1/2-inch vent hole in the middle of each. Freeze on a baking sheet for 20 minutes.
  • Top ramekins with frozen puff pastry, and brush with egg wash. Bake until pastry is golden and filling is bubbling, about 20 minutes.

SHRIMP AND ANDOUILLE GUMBO



Shrimp and Andouille Gumbo image

This recipe can be made with prepared stock, but it makes perfect sense to use the shrimp shells you would otherwise discard to make your own, at a fraction of the cost and 10 times the flavor. Don't worry if you don't have all the herbs; the most important ingredients are the shrimp shells, onion, bay leaf and carrot. The stock will still be good even if it's missing a few components.

Provided by Food Network

Categories     main-dish

Time 2h5m

Yield 10 servings

Number Of Ingredients 28

1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
2 large onions, diced
2 celery stalks, diced
3/4 cup vegetable oil or lard
3/4 cup flour
2 bay leaves
1 tablespoon kosher salt
1/2 teaspoon ground white pepper
1/2 teaspoon cayenne
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
6 cloves garlic, minced
5 1/2 cups reserved shrimp stock, recipe follows
1 pound andouille sausage, cut in 1/2-inch pieces (half-moons)
Peeled, deveined shrimp, reserved from making stock, below
Plain cooked white rice, for serving
2 pounds medium shrimp, with shells
2 tablespoons vegetable oil
1 small onion, roughly chopped
1 carrot, roughly chopped
1 stalk celery, roughly chopped
1/2 cup white wine
Water
3 black peppercorns
1 bay leaf
1/2 teaspoon dried thyme leaves (or a couple fresh sprigs)

Steps:

  • Combine peppers, onions, and celery in a bowl and have ready next to the stove. In a large heavy skillet (cast iron is best) heat oil until it just begins to smoke. Gradually add flour, whisking constantly. Continue whisking constantly and cook over medium to medium-high heat until roux is dark brown and very fragrant. Add vegetable mixture and stir with a wooden spoon, continuing to cook, for 2 minutes. Add salt and dry seasonings and garlic and stir to combine, cooking for another 1 to 2 minutes, then remove pan from heat.
  • Place shrimp stock in a large Dutch oven or stockpot and bring to a gentle boil. Gradually add roux mixture to boiling stock, whisking constantly, until completely incorporated and dissolved. Return to a boil and add the andouille, then reduce to a simmer and cook for 15 minutes. Taste and adjust seasoning if necessary, then add shrimp and turn off heat. Let gumbo sit for 5 minutes to allow shrimp to cook, then serve immediately over a scoop of plain white rice.
  • Note: You can do everything in this recipe up to the point of adding the shrimp beforehand; bring gumbo up to a boil before adding shrimp to serve.
  • Cooking the roux can be tricky. For safety's sake, wear good oven mitts while whisking (roux can cook to nearly 400 degrees F!) and be very careful not to let it burn on the bottom. If black bits show up in the roux before it is done, you must start over, boo-hoo. If the roux starts to smoke, remove it from the heat for a few minutes and keep whisking?remember that the pan will retain a lot of heat that will continue to cook the roux even off the flame. This is not a quick project! Your patience will be rewarded with a rich, delicious gumbo.
  • Peel and de-vein the shrimp and reserve the shells. Refrigerate the shrimp until needed. In a saucepan or stockpot, heat the oil over medium-high heat. Add the onion, carrot, and celery and cook until slightly softened, about 5 minutes. Then, add the shrimp shells and cook, stirring constantly, until shells are pink and fragrant. Add the wine and cook until reduced by half. Add water to the pot to just past the level of the shrimp shells and add peppercorns, bay leaf, and thyme. Bring to a boil and immediately reduce to a simmer. Skim impurities (i.e., scum) from top of stock and simmer for approximately 30 to 45 minutes. Strain stock and reserve.

SHRIMP AND ANDOUILLE POT PIES



Shrimp and Andouille Pot Pies image

Provided by Jeanne Thiel Kelley

Categories     Milk/Cream     Bake     High Fiber     Dinner     Sausage     Shrimp     Leek     Phyllo/Puff Pastry Dough     Vermouth     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 pot pies

Number Of Ingredients 12

1 sheet frozen puff pastry (half of 16-ounce packag e all-butter puff pastry or half of 17.3-ounce package regular puff pastry), thawed
1/2 cup heavy whipping cream
2 tablespoons all purpose flour
1 tablespoon butter
3 1/2 cups sliced leeks (white and pale green parts only; from 3 large)
1/2 pound andouille sausage, cut into scant 1/2-inch cubes
2 large garlic cloves, minced
1/3 cup dry vermouth or dry white wine
1 1.5-ounce package concentrated classic seafood stock (such as Glace de Fruits de Mer Gold) mixed with 2 cups water; or 2 cups bottled clam juice
1/4 teaspoon dried thyme
1 8-ounce red-skinned potato, peeled, cut into 1/2-inch cubes
1 1/2 pounds deveined peeled uncooked jumbo shrimp, cut into 1-inch pieces

Steps:

  • Preheat oven to 400°F. Roll out pastry on floured surface to 12-inch square. Cut out four 5 1/2-inch rounds. Place on parchment-lined baking sheet; bake until golden, about 15 minutes. Cool on sheet. DO AHEAD: Can be made 1 day ahead. Wrap airtight and store at room temperature.
  • Preheat oven to 400°F. Whisk cream and flour in small bowl. Melt butter in large skillet over medium heat. Add leeks and sauté until tender, about 10 minutes. Add andouille and garlic and sauté 4 minutes. Add vermouth; simmer until liquid evaporates, about 3 minutes. Add seafood stock mixture and thyme. Bring to simmer. Add potato and cook uncovered until tender, about 6 minutes.
  • Add cream mixture to skillet; stir. Simmer until sauce thickens and boils, about 3 minutes. Reduce heat. Add shrimp; simmer until just opaque in center, about 3 minutes. Season with salt and pepper.
  • Divide hot filling among four 1 1/4-cup baking dishes. Top each with pastry round. Bake until filling bubbles, about 5 minutes.

SIMPLE SHRIMP AND ANDOUILLE JAMBALAYA



Simple Shrimp and Andouille Jambalaya image

Simple, easy and very tasty for when you are in the mood for jambalaya. My kids loved it! From Cook's Illustrated "Quick Recipe" Cookbook.

Provided by lisar

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 medium onion, chopped coarse
1 medium red bell pepper, chopped coarse
5 medium garlic cloves, chopped coarse
1 lb extra large shrimp, shelled and deveined
salt
hot pepper sauce
1 tablespoon vegetable oil
3/4 lb andouille sausage, halved lengthwise and then cut into 1/4 inch slices
1 1/2 cups long grain rice
4 bay leaves
1 (14 ounce) can diced tomatoes, briefly drained
2 (8 ounce) bottles clam juice
1/4 cup fresh parsley, chopped

Steps:

  • In a food processor, pulse the onion, red pepper and garlic until chopped very fine, ten to twelve 1-second pulses, scraping down the sides of the bowl as necessary; set aside.
  • Season the shrimp with salt and hot pepper sauce to taste.
  • Heat the oil in a large Dutch oven over medium high heat until shimmering. Add the shrimp in a single layer and cook, without stirring, for 30 seconds. Using tongs, flip the shrimp and cook for another 30 seconds. Transfer the shrimp to a medium bowl and set aside.
  • Add the sausage to the pan and cook, stirring occasionally, until lightly browned, about 3 minutes. Using a slotted spoon, transfer the sausage to a second bowl.
  • Scrape the veggies from the food processor into the empty pot and cook, stirring frequently, until softened, about 3 minutes. Stir in the rice and continue to stir until the grains are coated with the fat, about 1 minute.
  • Add the bay leaves, tomatoes, clam juice, and 1 cup water and bring to a boil.
  • Stir in the sausage, cover, and reduce the heat to low.
  • Cook until the rice is tender, 17 to 20 minutes.
  • Off the heat, stir in the shrimp and parsley with a fork (do not mush the rice), cover the pot, and allow to sit for 2 minutes or until the shrimp is heated through.
  • Discard the bay leaves and adjust the seasoning with salt and hot pepper sauce to taste. Serve immediately.

Nutrition Facts : Calories 756.5, Fat 28.9, SaturatedFat 9, Cholesterol 191.8, Sodium 2094.9, Carbohydrate 82.3, Fiber 3.9, Sugar 9.7, Protein 39.2

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

SMOKY SHRIMP CHOWDER WITH ANDOUILLE



Smoky Shrimp Chowder With Andouille image

I'm always slightly embarrassed to admit that there are nights when I make my soon to be husband cringe; he'll come into the kitchen and ask what we're having for dinner, and more than likely it's not what he's really hoping for: That's when I feel like throwing in my cooking towel. I mean, I go to all the trouble to make dinners from scratch and he acts as if he's being tortured? He did expand his culinary horizons and loved this soup:

Provided by kmergirl

Categories     Chowders

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
1 leek, white and light green portions, sliced
2 crushed garlic cloves
1 teaspoon chopped fresh thyme
1 lb andouille sausage, sliced
1 teaspoon cajun seasoning
4 cups chicken broth
3/4 lb potato, diced
1 cup whole milk
1 lb large shrimp, peeled and deveined
salt
cayenne
fresh ground black pepper

Steps:

  • Heat the oil or butter in a large pot or heavy saucepan. Add the leeks and garlic and cook over medium-low heat until softened, stirring occasionally. Stir in the thyme, andouille and Cajun seasoning and cook a few more minutes.
  • Pour in the chicken stock and bring to a boil; add the potatoes and slightly cover the pot. Cook until the potatoes are tender, about 20 minutes.
  • When the potatoes are done, pour in milk and bring to a gentle simmer; the soup will thicken slightly - if it gets too thick add more stock or water.
  • Add the shrimp and cook until they turn pink.
  • Taste the chowder for seasoning and add salt, black or cayenne pepper to taste.

Nutrition Facts : Calories 484.8, Fat 28.8, SaturatedFat 9.1, Cholesterol 162.4, Sodium 1557.2, Carbohydrate 18.7, Fiber 1.6, Sugar 4.3, Protein 35.8

More about "shrimp and andouille potpies recipes"

SHRIMP AND ANDOUILLE POT PIES RECIPE | BON APPéTIT
shrimp-and-andouille-pot-pies-recipe-bon-apptit image
2009-01-15  · Step 2. Preheat oven to 400°F. Whisk cream and flour in small bowl. Melt butter in large skillet over medium heat. Add leeks and sauté until tender, …
From bonappetit.com
3.2/5 (5)
Servings 4
See details


SHRIMP AND ANDOUILLE POT PIES RECIPE | RECIPE | POT PIES RECIPES, …
Jan 18, 2015 - Shrimp and andouille sausage give these pot pies a Cajun flair. To keep the pastry crisp, the dough is baked separately from the filling. Jan 18, 2015 - Shrimp and andouille sausage give these pot pies a Cajun flair. To keep the pastry crisp, the dough is baked separately from the filling. Pinterest . Today. Explore. When autocomplete results are available use up …
From pinterest.ca
See details


GRILLED SHRIMP & ANDOUILLE BITES - PASATIEMPO BARBECUE
2021-11-02  · Slice andouille to same thickness as the shrimp. Thread shrimp and andouille onto your skewers. Place onto hot grates and cook for 2-3 minutes. Flip and cook 2-3 minutes more. Once shrimp is slightly pink and cooked through, remove from grill, slide off skewers, and serve hot along with barbecue sauce to dip in.
From pasatiempobbq.com
See details


SHRIMP AND ANDOUILLE POTPIES RECIPE | RECIPE | POT PIE, SEAFOOD …
Aug 29, 2012 - Rock shrimp and andouille sausage give these little pies some Cajun flair. Freezing the puff pastry rounds before baking them atop …
From pinterest.com
See details


CAJUN SHRIMP AND ANDOUILLE SKEWERS - SIMPLY SCRATCH
2020-07-20  · fresh lemon juice. cajun seasoning. kosher salt. black pepper. In a large mixing bowl, add the andouille and shrimp. Add 1-1/2 tablespoons cajun seasoning, a generous pinch of kosher salt and freshly ground black pepper. Measure and add 1 tablespoon olive oil and the juice of 1/2 a lemon. Toss well to combine. Work quickly, skewering the shrimp ...
From simplyscratch.com
See details


SHRIMP AND ANDOUILLE POT PIES - MSN
Epicurious From the web (39) See full recipe. Servings . 4. Calories. 701. Ingredients. 1 sheet Puff Pastry (frozen, half of 16-ounce packag e all-butter …
From msn.com
See details


SHRIMP AND ANDOUILLE - COOKEATSHARE
Recipes / Shrimp and andouille (1000+) Grilled Curry Tuna with a Shrimp and Coconut Puree on a bed of Rice Noodles. 7399 views. size), • 4-6 shrimp (depending on amount of tuna steaks), Shrimp and Coconut Cream Puree. Shrimp and Vegetable Pasta with a Garlic Lemon Sauce. 2534 views. Shrimp and Vegetable Pasta with a Garlic Lemon Sauce, main ingredient: …
From cookeatshare.com
See details


SHRIMP ANDOUILLE RICE SKILLET - COOKING WITH TAMMY.RECIPES
Using a large skillet add oil. Sauté shrimp until 1/2 way cooked, remove from skillet and reserve for later. Using the same skillet add butter and oil. Add shallots / diced onions, chopped garlic, and sauté until fragrant. Add bell peppers, bouillon, and combine. Add rice, stock, tomatoes, and combine. Lower flame to medium and cover with a lid.
From cookingwithtammy.recipes
See details


SHRIMP AND ANDOUILLE POT PIES - THE NOSHERY
2010-05-27  · Add potato and cook uncovered until tender, about 6 minutes. Add cream mixture to skillet; stir. Simmer until sauce thickens and boils, about 3 minutes. Reduce heat. Add shrimp; simmer until just opaque in center, about 3 minutes. Season with salt and pepper. Divide hot filling among four 1 1/4-cup baking dishes.
From thenoshery.com
See details


SHRIMP AND ANDOUILLE POT PIE | LOUISIANA KITCHEN & CULTURE
Preheat oven to 400°F. Whisk cream and flour in small bowl. Melt butter in large skillet over medium heat. Add leeks and sauté until tender, about 10 minutes. Add andouille and garlic and sauté 4 minutes. Add white wine or vermouth; simmer until liquid evaporates, about 3 minutes. Add seafood stock mixture and thyme.
From louisiana.kitchenandculture.com
See details


10 BEST ANDOUILLE SAUSAGE SHRIMP PASTA RECIPES | YUMMLY
2022-05-02  · Old Bay Seasoning, lemons, shrimp, andouille sausage, small potatoes and 7 more Cajun Shrimp Pasta Grandbaby Cakes olive oil, hot sauce, minced garlic, salt, red pepper, Cajun seasoning and 13 more
From yummly.com
See details


CAJUN SHRIMP AND ANDOUILLE SKILLET - SOUFFLE BOMBAY
2019-01-11  · Instructions. In a large deep skillet or medium-sized pot, melt the butter. Add the garlic to the melted butter and saute for 1-2 minutes or until fragrant. Be careful not to brown or burn the garlic. Add in your rosemary, wine and chicken broth. Stir until combined. Whisk in the tomato paste until incorporated.
From soufflebombay.com
See details


SHRIMP AND ANDOUILLE SHEET PAN DINNER - SKINNYTASTE
2021-01-23  · Cut the broccoli, baby bella mushrooms, celery, bell pepper, onion, and sausage and add them to the baking sheet. Drizzle the veggies with olive oil and season with Creole seasoning, garlic powder, and cayenne. Bake for 15 to 20 minutes at 400 degrees. Add the shrimp to the pan and roast for another five to ten minutes until opaque.
From skinnytaste.com
See details


SHRIMP AND ANDOUILLE POT PIE - FLOUR POWER
1 sheet frozen puff pastry; 1/2 cup heavy cream; 2 tbsp flour; 2 leeks, chopped; 1/2 bell pepper, chopped; 2 stalks celery, chopped; 1 link andouille sausage, diced
From tjrecipes2.com
See details


SHRIMP AND ANDOUILLE PASTA RECIPE - CREATE THE MOST AMAZING …
All cool recipes and cooking guide for Shrimp And Andouille Pasta Recipe are provided here for you to discover and enjoy ... Easy Steak Pot Pie Recipe Easy Salsa Recipe Rotel Easy Crock Pot Chicken Soup Recipes Easy Wedding Cake Cookies Easy Pulled Pork Carnitas Recipe How To Cook Something Fast And Easy What To Make For Dinner Tonight Easy Quick And Easy …
From recipeshappy.com
See details


SHRIMP AND ANDOUILLE POTPIES RECIPE | MARTHA STEWART
6 ounces andouille sausage, quartered lengthwise and chopped; 4 garlic cloves, thinly sliced; 1/2 cup all-purpose flour; 2/3 cup dry vermouth; 4 cups fish stock; 2 medium Red Bliss potatoes, cut into 1/2-inch cubes; 1 pound 8 ounces rock shrimp; 1 pound 8 ounces rock shrimp
From mastercook.com
See details


SHRIMP AND ANDOUILLE POTPIES | KEEPRECIPES: YOUR UNIVERSAL …
6 ounces andouille sausage, quartered lengthwise and chopped 4 garlic cloves, thinly sliced 1/2 cup all-purpose flour 2/3 cup dry vermouth 4 cups fish stock 2 medium Red Bliss potatoes, cut into 1/2-inch cubes 1 pound 8 ounces rock shrimp Topping 2 packages (14 ounces each) frozen puff pastry, preferably Dufour (dufourpastrykitchens.com), thawed
From keeprecipes.com
See details


SHRIMP AND ANDOUILLE POTPIES - MEALPLANNERPRO.COM
4 tablespoons unsalted butter; 4 leeks, white and pale-green parts only, quartered lengthwise, chopped, and rinsed well; 6 ounces andouille sausage, quartered lengthwise and chopped
From mealplannerpro.com
See details


SHRIMP AND ANDOUILLE PASTALAYA - LOUISIANA COOKIN
2019-09-06  · Transfer shrimp to bowl with andouille. Add onion, bell pepper, celery, and garlic to pot; cook until vegetables are softened, 3 to 4 minutes. Add tomatoes, broth, parsley, thyme, brown sugar, salt, and remaining 1 tablespoon Creole seasoning. Break up tomatoes using a wooden spoon; bring to a boil. Reduce heat to medium; simmer until slightly ...
From louisianacookin.com
See details


SHRIMP AND ANDOUILLE RECIPE
Get one of our Shrimp and andouille recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 74% Jambalaya with Shrimp and Andouille Sausage Myrecipes.com. 45 Min; 4 Yield; Bookmark. 79% Shrimp and Andouille Sausage with Mustard Sauce Allrecipes.com Sauteed shrimp and spicy sausage are served in a creamy mustard …
From crecipe.com
See details


SHRIMP AND ANDOUILLE POTPIES RECIPE | EAT YOUR BOOKS
Shrimp and andouille potpies from Martha Stewart Living Magazine, October 2011 (page 198) Bookshelf; Shopping List; View complete recipe; Ingredients; Notes (0) Reviews (0) garlic; ...
From eatyourbooks.com
See details


SHRIMP-AND-ANDOUILLE RECIPE
Get one of our Shrimp-and-andouille recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 89% Jambalaya with Shrimp and Andouille Sausage Myrecipes.com Our top-rated jambalaya is a satisfying and hearty dinner that comes together in just a little over ... 45 Min; 4 servings (serving size: 1 1/2 cups) Bookmark. 100% Spicy …
From crecipe.com
See details


SHRIMP AND ANDOUILLE ETOUFFEE - AMIESSA'S KITCHEN
2019-04-16  · Directions. Season shrimp and andouille with 2 Tbsp Creole seasoning. Set aside. Melt butter in large stock pot on medium heat. Add onion, celery, and bell pepper. Cook until translucent. Slowly whisk in flour to make a roux. Stir continually for approximately 5 minutes. Stir in remaining 2 Tbsp Creole seasoning.
From amiessaskitchen.com
See details


SHRIMP AND ANDOUILLE DRESSING RECIPE – LANE'S BBQ
2021-10-15  · Generously butter a Cast Iron Skillet, cook the andouille over medium heat until lightly browned and the fat has rendered (about 10 min). Add to the cornbread. Melt the butter in the skillet. Stir in the onions, celery & half of the scallions. Cook over low heat until soft (about 10 min). Add the shrimp, garlic, sage & thyme.
From lanesbbq.com
See details


GRILLED SHRIMP AND ANDOUILLE SAUSAGE KABOBS - CREOLE CONTESSA
2016-05-16  · Directions: Prepare grill. Mix seasoning blend and set aside. Cut vegetables into 1 inch chunks and set aside. Coat shrimp with about 2 tablespoons of olive oil and spice blend, mix well. Thread shrimp and sausage onto kabob sticks alternating with vegetables. Grill shrimp for 2-3 minutes per side.
From creolecontessa.com
See details


SHRIMP AND ANDOUILLE PASTA | LOUISIANA CRAWFISH COMPANY
Cut sausage into bite sized pieces. Brown sausage in heavy skillet. Add shrimp, green onions, mushrooms, & garlic. Sauté until shrimp turn pink. Remove shrimp mixture from stove & set aside. Add wine to skillet & cook until reduced by half, scrape brown bits from bottom of pan as wine is reduced. Add cream & cook stirring frequently until ...
From lacrawfish.com
See details


SHRIMP GUMBO WITH ANDOUILLE – GREATMEALS
2020-08-22  · With a wooden spoon, scrape bottom of pot to dissolve any browned bits. Add bag with shrimp shells and simmer for about 25 minutes, until gumbo base thickens somewhat. Add the roux, taste and adjust salt. Add Remaining Ingredients. Add okra and let cook until softened, about 5 minutes. Add shrimp and cook for 2 minutes more.
From greatmeals.ca
See details


SHRIMP POT PIE FILLING - THERESCIPES.INFO
Shrimp Pot Pie - Best Seafood In CT - Fresh Seafood Recipe best cfishct.com. Press the dough to the edge ofthe dish and trim offany excess. Bake the pie for 35 minutes or until the crust is crisp and golden brown. Spoon out the pie, serving a piece of crust with each portion.NOTE: The pie filling can be prepared up to 6 hours in advance. Keep covered and refrigerated in the baking …
From therecipes.info
See details


SHRIMP AND ANDOUILLE POTPIES RECIPE | RECIPE | CHICKEN POT PIE …
Aug 25, 2013 - Rock shrimp and andouille sausage give these little pies some Cajun flair. Freezing the puff pastry rounds before baking them atop …
From pinterest.ca
See details


SHRIMP AND ANDOUILLE POTPIES - MARTHA.COM
Top ramekins with frozen puff pastry, and brush with egg wash. Bake until pastry is golden and filling is bubbling, about 20 minutes.
From martha.com
See details


SHRIMP AND ANDOUILLE RECIPE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com
See details


SHRIMP AND ANDOUILLE POTPIES RECIPE | MARTHA STEWART
2021-12-23  · FOOD HOLIDAYS ENTERTAINING HOME GARDENING CLEANING ORGANIZING WEDDINGS SHOP DIY BEAUTY WELLNESS LIFE NEWS MARTHA BLOG Close Profile Menu Martha Blog Your Account Your Account Account Join Now Email Preferences Newsletter Manage Your Subscription this link opens...
From confidentrecipe.netlify.app
See details


JAMBALAYA WITH ANDOUILLE, CHICKEN, AND SHRIMP - A PERFECT FEAST
2021-12-24  · Remove it to a plate. To the Dutch oven, add the butter and onions and cook for ten minutes. Add the peppers, celery, and andouille and cook for ten minutes. Meanwhile in a food processor, process the tomatoes, garlic and thyme until finely chopped. Add this to the Dutch oven along with the chicken, spices, and chicken stock.
From aperfectfeast.com
See details


SHRIMP AND ANDOUILLE SAUSAGE SKEWERS – LANDRY'S KITCHEN
1 4oz Link Andouille Sausage. How to prepare the Skewers: Thaw shrimp in running water. Peel the shrimp shell down to the last section, leaving the last section and the tail fins intact. Cut down the back of the shrimp and put out the vein using a small sharp knife. Cut 1⁄4 off of each end of the andouille sausage to square up the ends.
From landryskitchen.com
See details


ANDOUILLE SHRIMP AND GRITS RECIPE - CREATE THE MOST AMAZING …
Easy Baby Shower Food Menu 30 Best Easter Appetizers Easy Recipes Easy Frog Leg Recipe
From recipeshappy.com
See details


SHRIMP, LEEK AND ANDOUILLE POT PIE TOPPED WITH PUFF PASTRY
Make the filling: Slice leeks lengthwise into quarters and wash thoroughly to remove any sand. Chop coarsely. Slice Andouille lengthwise and chop coarsely as well. Melt butter in large dutch oven. Cook leeks until soft but not brown, about seven minutes. Add sausage and garlic and cook two minutes until fragrant.
From bigoven.com
See details


SAUSAGE AND GRITS RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com
See details


SHRIMP AND ANDOUILLE POTPIES RECIPE | RECIPE | POT PIE, PUFF PASTRY ...
Aug 29, 2012 - Rock shrimp and andouille sausage give these little pies some Cajun flair. Freezing the puff pastry rounds before baking them atop the ramekins helps them to puff into crisp coverings. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe …
From pinterest.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Top Asked Questions

How do you cook andouille and shrimp together?
Season the shrimp with Essence and salt. Heat a large, heavy saute pan over medium-high heat and sear the andouille, cooking for about 3 minutes. Remove the andouille to a plate, and add the shrimp to the pan, and cook for 2 to 3 minutes. Remove the shrimp from the pan, and heat the oil.
How long do you cook andouille for?
Heat a large, heavy saute pan over medium-high heat and sear the andouille, cooking for about 3 minutes. Remove the andouille to a plate, and add the shrimp to the pan, and cook for 2 to 3 minutes. Remove the shrimp from the pan, and heat the oil.
What is shrimp and andouille sheet pan roast?
Shrimp and andouille sausage, along with the “trinity” (celery, bell pepper, and onion), are classic NOLA flavors. This Shrimp and Andouille Sheet Pan Roast is a way to channel those traditional, savory flavors but in a lighter dish.
How do you cook shrimp with shrimp essence?
Remove the shrimp from the pan, and heat the oil. Add the onion and bell peppers and cook until soft, 3 minutes. Add 2 tablespoons Essence to the pan, stirring well, then add the garlic and cook 1 minute.

Related Search