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 ALFREDO SAUCE OVER PASTA
From Southern Living. You may substitute 3 cups chopped cooked chicken for the shrimp. This one is not a quick and easy recipe and very high in fat--so only for special occasions.
Provided by ratherbeswimmin
Categories Cajun
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 925.5, Fat 59.9, SaturatedFat 33.1, Cholesterol 333.9, Sodium 1489, Carbohydrate 55.4, Fiber 3.2, Sugar 5.8, Protein 41.6
SHRIMP SCAMPI FETTUCCINE WITH ANDOUILLE BUTTER
We enjoy andouille sausage with pasta; now change up the usual Scampi by turning andouille into a butter sauce. -Judy Armstrong, Prairieville, Louisiana
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Cook fettuccine according to package directions. In a large skillet, cook and stir sausage over medium-high heat until browned, about 5 minutes. Remove from the heat; transfer half of the sausage to paper towels to drain., Place butter and drained sausage in a food processor; cover and process until blended. Remove to a bowl; cover and refrigerate., Add leeks to remaining sausage in skillet; cook and stir over medium-high heat until leeks are tender. Add garlic; cook 1 minute longer. Add the wine, brandy, salt, paprika and cayenne, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half., Stir in shrimp; cook for 5-6 minutes or until shrimp turn pink. Add andouille butter, stirring just until melted., Drain fettuccine; place on a large platter. Spoon shrimp mixture over pasta. Sprinkle with parsley and serve with lemon wedges if desired.
Nutrition Facts : Calories 595 calories, Fat 29g fat (14g saturated fat), Cholesterol 238mg cholesterol, Sodium 951mg sodium, Carbohydrate 46g carbohydrate (3g sugars, Fiber 3g fiber), Protein 35g protein.
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.
LOBSTER & SHRIMP PASTA RECIPE - (4.7/5)
Provided by AliceV
Number Of Ingredients 12
Steps:
- Prepare Brandy Cream Sauce (see recipe below). Cook pasta in boiling salted water according to the directions on the package; drain and rinse with cold water to stop the cooking; set aside. Cut the lobster tails in half with kitchen shears and remove the meat from the shell (save the shells for the sauce recipe below); cut the lobster meat into ½ pieces. Season the shrimp and lobster with the salt and pepper while you heat a large skillet over high heat. When the skillet is hot, add the oil, mushrooms, shrimp and lobster then sautè and stir until the lobster and shrimp turn opaque (2-3 minutes). Reduce heat to medium and add the brandy cream sauce and green onions; bring to a boil while continuing to stir to prevent scorching the sauce. Add the cooked pasta and continue to heat and stir to thoroughly heat the pasta (add a little extra cream or milk if the sauce becomes too thick while heating the pasta). Serve Hot with a sprinkling of fresh chopped parsley. *Brandy Cream Sauce* ¼ cup of White Wine 4 threads of Saffron 1 tsp Basil, Dried ½ tsp Thyme, Dried Shells from lobster (see pasta recipe) 1 cup Heavy Cream ½ cup of Chicken Broth 1 ¼ tsp Cornstarch 2 tsp Water, cool tap 2 Tbsp Brandy Salt and White Pepper to taste PREPARATION: Combine the cornstarch and cold water in a small cup and set aside. In a 1 quart sauce pan combine the wine, saffron, basil, thyme and lobster shells; bring to a boil and simmer until reduced by half. Add the chicken broth and heavy cream and return to a boil over medium heat. Slowly whisk in the cornstarch and water mixture then reduce the heat to low and simmer for 2-3 minutes. Adjust seasoning to taste with salt and white pepper. Remove from heat and stir in the brandy, then strain out the shells with a fine mesh strainer. Note: If you are peeling your own shrimp for this dish, increase the amount you purchase to 10 oz weight. Also, to create an even richer flavor you can add the shrimp shells in addition to the lobster shells in step 2 above.
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
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