Shrimp And Andouille Sausage Cajun Recipes

SHRIMP AND ANDOUILLE SAUSAGE WITH MUSTARD SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Add angel hair pasta, and cook for 5 to 6 minutes or until al dente. Drain, and set aside.
• Place sausage in a large, heavy skillet over medium heat. Cook and stir until evenly browned; drain. Mix in shrimp, green onions, mushrooms, and garlic. Cook about 1 minute, until shrimp are opaque. Remove mixture from skillet, and set aside.
• Pour wine into the skillet, and scrape up browned bits. Cook until reduced by about 1/2. Mix in heavy cream, and continue cooking until reduced by about 1/3. Stir in mustard and Worcestershire sauce. Season with salt and pepper.
• Return sausage mixture to the skillet, and blend into the wine mixture. Cook and stir until heated through. Serve over angel hair pasta.

SHRIMP & ANDOUILLE SHEET PAN ROAST

Steps:

• Preheat the oven to 400F.
• If you're using frozen shrimp, thaw it completely and drain as much water as possible, using a paper towel to pat it dry.
• Toss to coat with 1 Tbsp olive oil and ½ tsp Creole seasoning; set aside.
• Cut the broccoli into florets, halve the mushroom caps (quarter the larger ones), and cut the celery into approximately 2-inch pieces.
• Add them to a large rimmed baking sheet with the sliced bell pepper, onion, and smoked sausage.
• Drizzle 1 Tbsp olive oil over the sheet pan and season with 1 tsp Creole seasoning, the garlic powder, and the cayenne. Toss to coat, then spread in an even layer.
• Roast for 15 to 20 minutes, or until the vegetables are tender and the onions are just starting to brown around the edges.
• Add the shrimp and roast for another 5 to 10 minutes, or until it's firm, opaque, and cooked through.
• To serve, zest the lemon and squeeze its juice over the roast.
• Serve with steamed rice if you'd like.

CAJUN SHRIMP AND ANDOUILLE NACHOS

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.

CAJUN SHRIMP AND ANDOUILLE IN CREAM SAUCE

Steps:

• Heat large skillet to med-high heat.
• Add butter, melt.
• Add onion, green pepper, celery, garlic and basil.
• Saute until onions are transparent but not browned.
• Add sausage and saute until browned.
• Add tomatoes and cook 5 minutes or until soft.
• Add beer and water and boil until reduced by 1/3 to 1/2.
• Add heavy cream, salt and Cajun seasonings.
• Stir in shrimp and cook until pink; about 3-5 minutes.
• Allow sauce to thicken.
• If sauce is too thin you can add about a tsp.
• flour or cornstarch dissolved in 1/4 cup water to the sauce.
• Make sure to stir frequently while sauce is thickening to prevent lumping.
• This can be served over your favorite rice or pasta.

CAJUN SHRIMP AND ANDOUILLE ALFREDO SAUCE OVER PASTA

Steps:

• Peel and devein shrimp; set aside.
• Cook fettuccine by following the package directions; drain and set aside.
• Cook sausage in a large pan over medium heat for 10 minutes or until browned; remove sausage (use a slotted spoon) and drain, reserving 1 tablespoon drippings in the pan; set sausage aside.
• Melt butter in the drippings over medium heat; add in shrimp; cook for 5 minutes or just until shrimp turn pink; remove shrimp and keep warm.
• Add in onion, bell pepper, celery, and garlic; stir/saute over medium heat for 10 minutes.
• Stir in flour and cajun seasoning; cook 1 minute, stirring constantly.
• Gradually stir in chicken broth.
• Bring to boil over med-high heat, stirring frequently; boil 1` minute.
• Lower heat to med-low, stir in heavy cream; cook 8 minutes or until mixture simmers.
• Add in cheese cubes, sausage and shrimp; stir until cheese melts.
• Stir in green onions, parmesan cheese, and chopped fresh parsley.
• Serve over hot cooked fettuccine.
• For OMAC: freeze shrimp and andouille pasta in disposable foil pans (8x5x1 inch) covered with foil. Place in zip-lock freezer bags. Freeze up to 1 month. To reheat from freezer: bake, covered, at 350° for 1 hour and 15 minutes or thaw in the refrigerator overnight and bake, covered, at 350° for 45 minutes.

SPICY SHRIMP AND ANDOUILLE SAUSAGE OVER GRITS

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.