SHRIMP AND ANDOUILLE SAUSAGE WITH MUSTARD SAUCE
If you love Creole and Cajun dishes, you'll love this one.
Provided by LORI0808
Categories Meat and Poultry Recipes Pork Sausage
Time 30m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 643.5 calories, Carbohydrate 37.1 g, Cholesterol 216.9 mg, Fat 42.8 g, Fiber 2.7 g, Protein 24.3 g, SaturatedFat 22.2 g, Sodium 643.7 mg, Sugar 1.9 g
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.
LOUISIANA SHRIMP DINNER WITH SMOKED SAUSAGE
Louisiana Shrimp Dinner with Sausage is seasoned with cajun and full of delicious and healthy vegetables in a creamy broth. Top this easy weeknight dinner with cheese and parsley.
Provided by Diane Williams
Categories Main Dishes
Time 30m
Number Of Ingredients 14
Steps:
- Melt butter in a large skillet over medium heat.
- Add minced garlic and onion. Cook until the onion is translucent.
- Season shrimp with salt and pepper.
- Add the seasoned shrimp to the skillet and cook covered for 3 to 5 minutes until done.
- Remove the shrimp from the skillet and set aside.
- Pour the sausage and vegetables into the skillet and cook over medium low heat until the vegetables are soft.
- Add in the cream and broth and a few minutes more until the flavors meld.
- Add the shrimp back in.
- Top with parmesan and parsley.
- serve right from the skillet.
Nutrition Facts : Calories 493 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 273 milligrams cholesterol, Fat 35 grams fat, Fiber 3 grams fiber, Protein 33 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1, Sodium 2042 milligrams sodium, Sugar 6 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
SHRIMP & ANDOUILLE SHEET PAN ROAST
Shrimp and Andouille Sheet Pan Dinner with broccoli, mushrooms, bell pepper, onion, and celery seasoned with Cajun spices for a light and easy sheet pan meal.
Provided by Gina
Categories Dinner
Time 40m
Number Of Ingredients 13
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.
Nutrition Facts : ServingSize 1 /4 of recipe, Calories 374 kcal, Carbohydrate 18 g, Protein 38 g, Fat 18 g, SaturatedFat 3.5 g, Cholesterol 189 mg, Sodium 1050.5 mg, Fiber 6.5 g, Sugar 6.5 g
SHRIMP WITH SMOKED ANDOUILLE SAUSAGE
Steps:
- Heat olive oil in heavy large skillet over medium-high heat. Add shrimp and sausage and sauté until shrimp just turn pink, about 3 minutes. Using slotted spoon, transfer shrimp and sausage to plate. Add mushrooms to same skillet and sauté until tender, about 4 minutes. Stir in cream and Worcestershire sauce. Simmer until sauce thickens, about 3 minutes. Return shrimp and sausage to skillet and simmer until shrimp are cooked through, about 1 minute. Season to taste with salt and pepper. Divide shrimp and sausage mixture between two plates. Spoon sauce and mushrooms over. Sprinkle with fresh parsley and serve.
LOW CARB SHRIMP AND SAUSAGE SKILLET
This shrimp and sausage skillet is an easy, one-pan meal that can be made in 30 minutes! It is paleo, low carb and loaded with flavor.
Provided by Sara
Categories Main Dish
Time 30m
Number Of Ingredients 17
Steps:
- In a small bowl, mix the seasonings together
- Pat your shrimp dry and season with half the seasoning mixture on both sidesHeat the oil in a large skillet over medium heat and cook the shrimp on the first side for 2 minutesThen flip and cook for an additional 1-2 minutes (or until just cooked through) remove from pan and set aside
- Add a little more oil to the pan if needed and cook the sliced sausage in the skillet until browned evenly - remove from pan and set aside
- Add in the peppers and onions, sauté until onions just start to get translucent and peppers are slightly softenedThen stir in the garlic, jalapeno, zucchini and remaining seasoning mixture; cook for an additional 5-7 minutes
- Then the shrimp and sausage get added back in, leave over heat for 1 minute just to warm them back upRemove from heat and top with parsley if desired
Nutrition Facts : Calories 411 kcal, Carbohydrate 8 g, Protein 32 g, Fat 28 g, Fiber 2 g, Sugar 4 g, SaturatedFat 8 g, Cholesterol 254 mg, Sodium 1667 mg, ServingSize 1 serving
SHRIMP GUMBO WITH ANDOUILLE SAUSAGE
Most cooks agree that gumbos must have the vegetable trinity of chopped bell pepper, onion and celery, and that they should be highly seasoned. Some gumbos do contain sausage, shrimp and chicken, but there are humbler ones that are made with only salt pork, onions and greens. Finally, there is the filé powder camp. These cooks use copious amounts of the stuff, which is made from finely powdered sassafras leaves. Added at the last minute, it thickens the soup while imparting a flavor that's earthy and herbal. I confess to using all three - a roux, okra and filé powder - in my own gumbo, which I hope is not sacrilegious. Not having grown up in gumbo territory, I based mine on a number of visits to New Orleans.
Provided by David Tanis
Categories dinner, lunch, soups and stews, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Peel and devein shrimp. Reserve shrimp shells for broth. Season shrimp with salt and pepper, thyme and 1/2 teaspoon garlic. Cover and refrigerate. Make the shrimp broth.
- Make the gumbo base: In a heavy-bottomed soup pot, heat olive oil over medium-high heat. Add onion, bell pepper and celery and cook briskly, stirring frequently, until lightly browned, about 8 minutes. Sprinkle in flour and stir to combine. Continue cooking for about 5 minutes, stirring, until flour-vegetable mixture is well browned. Add tomato paste, paprika, cayenne and remaining garlic. Cook for 1 minute, stirring well, then add diced tomato and andouille sausage and cook for about 2 minutes. Season mixture generously with salt and pepper.
- Stir in shrimp broth and reduce heat to medium. With a wooden spoon, scrape bottom of pot to dissolve any browned bits. Simmer for about 25 minutes, until gumbo base thickens somewhat. Taste and adjust salt. (You may prepare gumbo base up to this point several hours ahead; bring it back to a brisk simmer before continuing.)
- Add okra and let cook until softened, about 5 minutes. Add shrimp and cook for 2 minutes more. Turn off heat. Stir in filé powder. Serve immediately, sprinkled with scallions, along with steamed rice or cornbread if desired.
Nutrition Facts : @context http, Calories 384, UnsaturatedFat 15 grams, Carbohydrate 26 grams, Fat 21 grams, Fiber 4 grams, Protein 23 grams, SaturatedFat 5 grams, Sodium 1160 milligrams, Sugar 8 grams, TransFat 0 grams
SHRIMP WITH SMOKED ANDOUILLE SAUSAGE
From the Marriott's Frenchmans's Reef hotel, St. Thomas, US Virgin Islands. This is a quick dish that is delicious served over rice.
Provided by lazyme
Categories Pork
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in heavy large skillet over medium-high heat.
- Add shrimp and sausage and saute until shrimp just turn pink, about 3 minutes.
- Using slotted spoon, transfer shrimp and sausage to plate.
- Add mushrooms to same skillet and saute until tender, about 4 minutes.
- Stir in cream and worcestershire sauce.
- Simmer until sauce thickens, about 3 minutes.
- Return shrimp and sausage to skillet and simmer until shrimp are cooked through, about 1 minute.
- Season to taste with salt and pepper.
- Divide shrimp and sausage mixture between 2 plates.
- Spoon sauce and mushrooms over.
- Sprinkle with fresh parsley and serve.
Nutrition Facts : Calories 620.9, Fat 53.1, SaturatedFat 23, Cholesterol 183.6, Sodium 1169.2, Carbohydrate 9.8, Fiber 1, Sugar 2.9, Protein 27.6
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