Shrimp Cakes With Andouille Sausage Recipes

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

Ingredients

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

Ingredients

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

WEST COAST SHRIMP AND GRITS, ANDOUILLE SAUSAGE AND HOT SAUCE BUTTER

West Coast Shrimp and Grits, Andouille Sausage and Hot Sauce Butter image

Provided by Food Network

Categories main-dish

Time 1h5m

Yield 2 servings

Number Of Ingredients 18

Ingredients

2 shallots, thinly sliced
1 small leek, thinly sliced (white part only)
4 ounces andouille sausage, diced
1 tablespoon olive oil
1 tablespoon hot sauce
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
1/2 cup white wine
3 tablespoons tomato puree
1 pound fresh shrimp, peeled and deveined
2 tablespoons butter, cubed and chilled
Salt and freshly ground black pepper
2 cups water
2 cups milk
2 tablespoons butter, cubed and chilled
1 tablespoon salt
1 cup stone-ground coarse grits
2 tablespoons shredded Parmesan

Steps:

Shrimp and sauce: Over a medium heat saute shallots, leeks and andouille sausage in oil. When leeks and shallots turn translucent add the hot sauce, Worcestershire sauce and lemon juice. Reduce by half. Add the 1/2 cup white wine and tomato puree and reduce. Add the shrimp and saute until cooked. Remove from heat and stir in 2 tablespoons of butter. Season with salt and pepper, to taste.
Grits: Bring 2 cups water, 2 cups milk, 2 tablespoons butter and 1 tablespoon salt to a simmer in a medium nonreactive saucepan. Slowly whisk in grits, when incorporated reduce heat to low. Cook 30 to 45 minutes stirring frequently. When grits reach desired consistency remove from heat fold in the cheese. Season with salt and pepper, to taste.
To serve: Serve the shrimp and sauce over a bed of grits and enjoy!