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- 1 pound uncooked peeled deveined large shrimp
- 1 tablespoon Creole or Cajun seasoning*
- 2 tablespoons vegetable oil, divided
- 1 pound andouille sausage, cut crosswise on diagonal into 3/4-inch-thick pieces
- 1 large onion, halved, thinly sliced
- 1 large red bell pepper, cut into 1/3-inch-wide strips
- 1 tablespoon chopped fresh thyme
- 1 cup low-salt chicken broth
- 5 tablespoons Creole mustard (such as Zatarain's)
- 2 teaspoons red wine vinegar
Toss shrimp with Creole seasoning in medium bowl to coat. Heat 1 tablespoon oil in heavy large skillet over high heat. Add sausage pieces, cut side down. Cook until browned on both sides, about 5 minutes. Transfer sausage to bowl. Add shrimp to skillet; cook until browned and just opaque in center, about 3 minutes. Transfer to bowl with sausage. Add remaining 1 tablespoon oil, onion, bell pepper, and thyme to skillet. Sauté until vegetables are beginning to soften, about 5 minutes. Add broth, mustard, and vinegar. Stir until sauce thickens, about 2 minutes. Return sausage and shrimp to skillet. Simmer until heated through, stirring occasionally, about 1 minute. Season with salt and pepper.
Cajun Shrimp and Andouille Skillet
This Cajun Shrimp and Andouille Skillet is one of my husband and my favorite dishes. It’s also a favorite of our friends and family. Whenever we bring a big pot of this, everyone is happy!
Cajun Shrimp and Andouille Skillet just so happens to be one of those magical 4-season recipes. It’s a hit in the summer, for tailgating during football season and in the dead of winter. The temperature outside doesn’t matter with this recipe, after all…we’re talking about shrimp and andouille sausage with a scrumptious sauce.
It’s also easily made for two or twenty-two! I most often make it just with the sauce or broth…whichever you wish to call it and then just the shrimp and andouille. Sometimes I add in sliced okra and sometimes chunks of avocado. That helps when you are making it for a crowd and want to make it go further for less cost plus, the green looks pretty!
How Do I Make Cajun Shrimp and Andouille Skillet?
First, you make the sauce/broth…whatever you want to call it (it can be made a day ahead). Then you slice & brown the andouille in a little oil, it’s typically already cooked when you purchase it, so all you are doing is browning it for a depth of flavor and texture. Next, you season your raw peeled & cleaned shrimp with Cajun seasoning and saute that till cooked. Add your proteins to the sauce/broth, heat through and feast!
What Are The Variations Or Add-Ins To This Recipe
We love this as it is for a party food (it always gets talked about). For variations add in chunks of avocado (especially nice if you really spice this up). Add in black beans, okra, chicken or whatever else you may enjoy. Serve it over rice, in a bread bowl or even over a potato or pasta. You can take this and customize it as you wish.
How Many People Will It Serve?
As written this recipe can serve 6-7 as an entree if you are serving it over rice. If you are serving it as an appetizer or party nibble, it can serve 10. For that, I set out small plastic 6 oz party cups for them to fill and small party forks. If you want to feed more people, double the shrimp and sausage in the recipe. There is enough sauce to accommodate that. To make the pot or skillet full go further, add in chunks of avocado or black beans,
Is This Recipe For Cajun Shrimp And Andouille Skillet A Jambalaya Recipe?
No, this is not a true Jambalaya. You can certainly add in chicken, rice, okra and whatever else you wish. This is a great base to start with to make your own, it has tons of flavor!
If you love shrimp, sausage or Cajun flavor, well then I sure hope you give this recipe a go! Tag me on Instagram if you do at @SouffleBombay
PROCEDURE: Prepare a grill by lighting the charcoals or heating a gas grill on medium heat. Heat the butter in a medium non-stick saute pan over high heat, add the onion and cook 1 to 2 minutes until soft but not browned. Stir in the capers, garlic puree, Creole seasoning, black and white pepper, red pepper flakes, and salt, cooking 1 minute. Whisk in the cream, mustard, horseradish, Worcestershire and hot pepper sauce. Bring to a boil and simmer for 5 minutes whisking occasionally until sauce thickens. Add in the butter whisking until completely incorporated. Set aside until needed. Reheat the sauce before serving. Slice the andouille into 36 (1/2-inch) diagonally cut slices. Place the andouille and shrimp in a medium bowl, drizzle with the oil and toss to coat. Sprinkle with the Creole seasoning, mixing to evenly distribute it among the andouille and shrimp. Alternately thread 3 pieces of andouille and 2 shrimp onto each skewer. Repeat with the remaining skewers. Turning once or twice, grill 6 to 7 minutes until shrimp turn pink and are cooked through. Serve 2 skewers per person with a portion of Hot Ravigote Sauce.
Reviews ( 53 )
Made this recipe tonight. Very good, however, I did make a couple of changes. Instead of just bell pepper, I used the trinity mix (celery, bell pepper and onion). I used a tad more shrimp and a spicy sausage from a local meat store here in Alabama! I had white beans so used those instead of red! Again, love this recipe and will make agains.
While this is very tasty, easy and something I will definitely make it again, I think it's not thick enough to be considered a stew - it's in a broth and not a gravy.
I used this recipe recently for a Sunday lunch and give it four stars for nurtition, flavor, preparation time, texure, and adaptability. Because of my guests' food allergies, I exchanged several ingredients, using turkey breast chunks instead of shrimp, smoked trout filets instead of sausage slices, and zucchini ribbons instead of beans. I also added more vegetables, red and yellow peppers, which worked well, but next time I will experiment with mushrooms, carrots, squash chunks, and add more spice. To me, the soup needed more liguid, and while it could be a meal in itself, I served it over penne rigate pasta, which held the sauce well. Rice would work alternatively.
This was so easy but so delicious! I followed the recipe exactly (just added a little bit of extra cajun seasoning) and served over rice. It is even better the next day after the flavors have been absorbed. I will definitely be making this again!
Very easy and very quick to prepare. Followed recipe explicitly. Even my very picky 7 and 11 yr old boys loved it! The original Rotel tomatoes are a little on spicy side, so if you don't like spicy food, go with the mild tomatoes.
This recipe was very well received at home. It's the most my son has eaten of anything I've cooked. It's pretty quick and easy, so appropriate for any day of the week. The only alteration I made was to use vegetable stock instead of chicken because it's what I had on hand. Salt and hot sauce are recommended (I like Crystal), as is a bit of a rice bed. If it was the weekend or the kids were asleep I would have served this with a glass of wine or a nice cool beer.
Came together really quickly. Felt like it needed more ingredients (vege) but a good solid simple weeknight stew. I was surprised at how spicy it was, next time I may use tomatoes with mild chiles. Definitely needed salt and pepper.
I agree with others who thought this recipe is a good basis for a stellar recipe. I incorporated "tweaks" at the suggestion of other reviews and with tweaks, the dish is delicious - added thyme/creole seasoning, pepper, red pepper flakes, onion, celery, used 1/2 the chick broth, make a roux, added a 1/3 chopped fresh jalapeno and drained the can of rotel. It tastes great, but isn't the original recipe. :-/
This was SO EASY! I did just use two cans of diced tomatoes and added a can of diced green chiles. I also used lower sodium kidney beans and Johnsonville Chicken Sausages (Chipotle and Cheese). I don't think you need the rice or bread. I was really surprised by the low calorie content of this dish since it is very filling and very flavorful. I made double the recipe and doubled everything but the oil. I will definitely be making this again.
First of all, I don't cook much. My husband does the majority of the work in the kitchen. This is one meal I can make with ease, and everybody loves it. I'm up to quadrupling the recipe for my family of 5! I have made a couple of changes for my family's taste buds. My kids are not huge fans of beans, so I leave them out. I only use 2 cans of Rotel in my quadruple batch so it is not too hot for some. Finally, I add in some Old Bay seasoning. My husband and kids like it with rice while I enjoy mine over quinoa. This is a keeper.
This soup was really good and SUPER easy to make! It was a bit spicy for me (and I LOVE spicy foods). Next time I am going to substitute one of the cans of rotel with diced tomatoes. I may try adding a can of cream of chicken soup to make more of a creamy soup simply because I prefer that over brothy soups. I also used red and orange bell pepper instead of green because my husband doesn't like green.
Great meal for a cold night - used red bell pepper instead of green and added some okra. Could use more chicken broth for more liquid in your bowl. Served over white rice with some bread and hot sauce.
Followed Recipe except used Veg broth (used about 1.5 cups) instead of chicken broth and used turkey kielbasa sausage. Dish was too spicy for my 3 year old. husband loved it. We served over brown rice. It had a pretty good flavor and was super quick and easy to make. It was a little on the spicy side. I would make again, but would have something else for my 3 year old to eat.
While I wouldn't actually serve this for a 'special occasion', it was EXCELLENT for a quick dinner. I added onions and some jalapenos, as well as a little pepper and seafood seasoning and I used chicken broth instead of veggie broth. I was really surprised at how much flavor it had for so few ingredients. Will definitely be going into my rotation.
Loved it. Easy to make and very tasty. Although I did add salt and pepper and some cajun seasoning. THANKS
Loved this! The only bad part is that there were no leftovers for tomorrow's lunch! I used Turkey Kielbasa rather than sausage because I couldn't find it at the store. Everything else I left the same, and it was AMAZING! I can't wait to make it again!
My husband and I are huge CL fans so I was disappointed in this one - we thought it was bland.
I added dark chili powder and Tapatio to round out the flavor. The recipe is bland without any spices.
Well this one made the hit list after the first bite. Besides being insanely easy to make the flavor combination was delightful.I usually try to make the recipes straight forward the first time, to get a feel for the tastes and what needs to be modified for our flavor palette, but with this one I was pretty sure my use of poblano pepper (can't eat green bell peppers) and Andouille Chicken Sausage would be good exchanges. Was I right, I would suggest these options to kick up the flavor level. Also, since I had some left over,I upped the broth to a cup and I threw in 1 1/2 cups of cooked basmati rice into the stew at the end and that made it an even more satisfying meal. Another CL winner.
Shrimp Creole is also a Louisianna dish that features shrimp simmered in a blend of vegetables, tomato sauce, hot sauce, and Cajun seasoning. It is often served over rice. It is a Cajun classic!
- Bunch of mixed greens
- Cherry tomatoes
- Hard-boiled eggs
- Shredded cheddar
- Cooked bacon
- Crumbled feta cheese
- Cooked andouille sausage
- Cajun seasoning
- Dijon Mustard
- Honey (spicey honey)
- Apple cider vinegar
- Salt to taste
- Sauce: Combine all ingredients in small bowl.
- Refrigerate until ready to use.
- Sandwiches: Heat butter in heavy medium skillet.
- Add onions, tossing to coat with butter. Cook over low heat, stirring occasionally, for about 20 minutes or until onions are soft and caramelized.
- Salt and pepper to taste. Keep warm.
- Brush griddle or heavy skillet with cooking spray or unflavored oil. Heat until almost smoking.
- Sandwiches: Split sausages lengthwise and place cut side-down on griddle. Turn when browned, and brown skinned-side, cooking until heated through.
- Split rolls or baguette slices lengthwise.
- Spread the cut sides (tops and bottoms) generously with prepared sauce.
- Spread about 1/4 cup of spinach leaves on each roll bottom.
- Top each with 1/4 of onions.
- Sprinkle provolone shreds over, dividing equally over the 4 bottoms.
- Place sausage halves on top of cheese and place roll tops over.
- Serve hot pepper sauce on the side, if you desire.
Recipe and photo used with permission from: Dairy Farmers of Wisconsin
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Hy-Vee Recipes and Ideas
One sheet pan is all you need to make this quicker version of a seafood boil. It includes all the staples, too! Like shrimp, corn, andouille sausage, and Creole seasoning. Want to see how it's done? Watch this Hy-Vee Healthy You video for step-by-step instructions!
Servings and Ingredients
Things To Grab
- Large rimmed baking pan
- Parchment paper
- 2 microwave-safe bowls
- Paper towels
- Silicone pastry brush
- Meat thermometer
Preheat oven to 450 degrees. Line a large rimmed baking pan with parchment paper set aside.
Place potatoes in microwave-safe bowl microwave on HIGH for 5 minutes or just until tender. Place corn in another microwave-safe bowl microwave on HIGH 3 minutes. Cut ears crosswise into 1-1/2-inch pieces.
Peel shrimp, leaving tails on. Pat shrimp and tilapia dry with paper towels. Arrange tilapia, shrimp, potatoes, corn, and sausage on prepared pan. Combine butter, Creole seasoning, hot sauce, and garlic powder brush on seafood mixture in pan. Cover with foil.
Bake 15 minutes or until shrimp are opaque and fish flakes easily when tested with a fork (145 degrees). Serve with lemon wedges.
This has truly been a year of nachos for me. You may have seen all of my Microwave Nachos Of The Day posts, and I have so much fun thinking of different dishes that I love and transforming them into nachos. NACHOFYING them if you will.
Because it is Smoked Sausage Month, I thought it would be fun to do a version of nachos with Zatarain’s Smoked Andouille Sausage. The first choice that came to mind were these jambalaya nachos! There is so much flavor in jambalaya, and it all works really well with nachos, the only thing missing was the cheese. I decided to make a cheese sauce for this one rather than baking cheese on top, that way you can really smother it all over the chips, rice, and sausage. To add a little spicy twist, I loaded up the cheese sauce with some creole seasoning!
I loved how these came out and I couldn't stop eating them from the second the cheese sauce hit. The way the flavors blended together was perfect and the chips added a fantastic texture contrast to a normally soft rice dish. Plus you can eat it with your hands!
I hope you make this at home and see just how great it can be! It’s a mashup of two of the most famous tailgating foods that make you wonder why they havn’t been combined more often. With Zatarains products, the whole dish came together in just a half hour! I used the andouille sausage but they also have a cajun sausage that would be just as amazing in this dish, and you can find them both at Kroger, Sam’s Club, and many more select grocery stores across the country.The creole seasoning really kicked up the cheese sauce! This was the secret ingredient that made you crave another bite immediately after taking your first. I seared the sausage and shrimp in the same pan that I cooked the rice in to add that extra kick of flavor. Make sure you make some extra because it’s hard not to snack on these. Shrimp and sausage ready to go on the nachos. Rice first forms a nice base layer on the chips. Then top with the andouille and shrimp. Then that tasty cheese sauce! Some of the best nachos I have had in awhile, and I eat nachos every week! The flavors were so deep thanks to the Zatarain's Jambalaya and andouille smoked sausage. Just look at that bite!
Step by Step Instructions
We start by blind baking the pie crust. Preheat the oven to 350 degrees.
Line the crust with parchment paper, fill with pie weights (or beans, rice, etc. - something heavy), and bake the crust for 20 minutes. You can do this part ahead of time. Once the pie crust is done, remove it and set it aside to cool.
Heat a skillet over medium high heat and add the diced Andouille sausage. Cook until browned on all sides. Remove the sausage from the heat and set it aside.
Whisk together the eggs, cream, milk and seasoning in a bowl and set aside. Sprinkle the cheese in the bottom of the pie crust and add the shrimp pieces, cooked sausage, onions and green peppers on top.
Pour the egg mixture over the top. Bake for 45 minutes, or until fully set. Remove from the oven and let cool. Slice and service it slightly warmed.
- Serving Size: 1 (188.2 g)
- Calories 298.5
- Total Fat - 24 g
- Saturated Fat - 14.1 g
- Cholesterol - 200.9 mg
- Sodium - 764.6 mg
- Total Carbohydrate - 3.9 g
- Dietary Fiber - 0.3 g
- Sugars - 0.3 g
- Protein - 16.6 g
- Calcium - 95.6 mg
- Iron - 0.7 mg
- Vitamin C - 2.7 mg
- Thiamin - 0.1 mg
Heat a heavy skillet and saute sausage. Drain off fat and discard.
Add shrimp, scallions, mushrooms, and garlic and saute 1 minute. Remove from the skillet and set aside.
Pour in the wine to deglaze the pan and cook until reduced by half. Add cream and reduce by one-third. Stir in mustard and Worcestershire sauce season with salt and pepper.
Return sausage and shrimp mixture to the skillet and cook for about 2 minutes to heat well. Serve over pasta.