GRILLED CAJUN SHRIMP AND ANDOUILLE SAUSAGE
Provided by By © 2008 Jane Bonacci, The Heritage Cook. All rights reserved.
Yield 4
Number Of Ingredients 12
Steps:
- Build a medium fire on one side of a charcoal grill. If using a gas grill, heat one side to medium-high. Line a baking sheet with foil. In a small bowl, combine paprika, salt, Old Bay, garlic, onion, cayenne, thyme, and sugar. Stir until evening mixed. Stir in oil to make a paste. Place cleaned shrimp in a medium bowl. With your hands, rub the spice paste all over the shrimp, getting some under the shells if possible. Set shrimp in refrigerator for 15 to 20 minutes. Carefully wash your hands to remove all the pepper. If you don't and you rub your eyes, you'll be sorry! Preferably using flat metal skewers (which don't burn and keep the food from spinning), thread 3 shrimp on each skewer, piercing through the tail and the body so that they are in a crescent shape, alternating with pieces of Andouille. Make sure you leave space between them so they cook evenly. Place skewers on the prepared baking sheet. Oil the grill with a paper towel (use tongs). Place skewers over hot fire and cook for 1 to 2 minutes. Turn each one over and move it to the cool side of the grill. Cook for another 1 to 2 minutes or until shrimp turn pink and are firm to the touch. Err on the side of removing them slightly before they are done. The residual heat will finish cooking them. Remove the dirty foil from the baking sheet so you are placing the cooked shrimp on a clean surface. I like to serve them laid across a mound of rice to catch all the spicy juices. Sort of a mock Jambalaya. Serve immediately. Dig in and enjoy!
CAJUN SHRIMP SAUSAGE AND POTATO SKILLET
Steps:
- Season shrimp with a small drizzle of oil, smoked paprika, and Old Bay seasoning.
- Season potatoes with smoked paprika, adobo, cayenne pepper, cajun spice seasoning, onion powder, garlic powder salt, black pepper, roasted herb and garlic seasoning.
- Add oil to a hot skillet along with potatoes. Allow the potatoes to cook for 8-10 minutes on medium heat. Toss the potatoes from side to side every 2-3 minutes to allow even cooking.
- Push potatoes over to one side of the pan and onions, bell peppers, and saute' until translucent.
- Using a separate pan/skillet fry the sausages until brown and cooked.
- Saute' shrimp in a separate pan if necessary.
- Combine both bell pepper mixture with potatoes. Add sausages and cooked shrimp.
- Garnish with parsley and serve.
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
CAJUN SHRIMP AND SAUSAGE PASTA
Provided by Yummy Addiction
Time 25m
Number Of Ingredients 17
Steps:
- Cook the pasta according to package directions.
- Season the shrimp with salt and pepper. In a skillet, heat 1 tablespoon butter and cook for 1-2 minutes per side, until no longer translucent. Remove from the pan and cover with foil.
- In the same skillet, heat 2 remaining tablespoons butter and add the onion and bell peppers. Cook for 3-5 minutes. Now add the garlic and cook for 30 seconds more. Then, add the tomatoes.
- Add the sausage and cook for another 1-2 minutes, stirring. Now add the cajun seasoning, thyme, oregano, and mix well. Pour in chicken stock, heavy cream, and Worcestershire sauce. Mix once again.
- Add the cooked shrimp and pasta and toss to coat. Sprinkle with the Parmesan cheese.
- Add more salt and pepper, if needed. Sprinkle with the chopped parsley and serve. Enjoy!
CAJUN SHRIMP AND ANDOUILLE NACHOS
Cajun-seasoned shrimp, andouille, and the trinity piled high on chips and smothered in melty cheese for nachos you won't soon forget!
Provided by Soup Loving Nicole
Categories Appetizers and Snacks Cheese Nachos Recipes
Time 30m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 463.7 calories, Carbohydrate 31.4 g, Cholesterol 107.4 mg, Fat 29.2 g, Fiber 2.9 g, Protein 20.2 g, SaturatedFat 10.6 g, Sodium 868.8 mg, Sugar 1.4 g
COMMANDER'S SHRIMP & ANDOUILLE SAUSAGE WITH CREOLE MUSTARD
This is a recipe from Commander's Palace in New Orleans, from back when Emeril Lagasse was the chef there. The title should read "Commander's Shrimp & Andouille Sausage with Creole Mustard Sauce", but it wouldn't fit! It combines the elements of Creole and Cajun cooking together. Try to find Andouille Sausage because of it's unique taste, but if you can't find it another good quality spicy smoked pork sausage can be substituted. Serve this over angel hair pasta with a chilled light red wine.
Provided by breezermom
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 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.
CAJUN SHRIMP PASTA SALAD WITH ANDOUILLE SAUSAGE
Steps:
- Place the diced yellow pepper, diced onion and diced celery in a fine-sieve collander and set aside. Fill a large pot with enough fresh cold water to allow the addition of the beer. Pour the beer into the water and season liberally with coarse salt, fresh ground black pepper and the Old Bay. Bring to a boil. Add the shrimp and allow to steep until the shrimp is opaque, 3 minutes. Pour the cooked shrimp and shrimp water through the collander over the diced vegetables. Fill the pot with cold water, season with salt and bring to the boil. Meanwhile, peel the shrimp and cut into thirds. Put the cut shrimp, vegetables and diced sausage into a large bowl. Add the chopped sun-dried tomato, dried thyme salt and pepper. Add the frozen pasta to the boiling water and cook until al dente. Drain; rinse under cold running water. Drain well. Add the pasta to the shrimp mixture and stir to combine. Dress with the Hellmann's mayonnaise OR the oil and vinegar mixture. Cover with plastic wrap and refigerate 2 to 4 hours to allow the flavors to marry.
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CAJUN PASTA SALAD - CAROLYN'S COOKING
From carolynscooking.com
Servings 4Estimated Reading Time 3 mins
- Make the dressing. Whisk all of the ingredients for the dressing together. Set aside until ready to use.
- In a large skillet, heat two tablespoons of the olive oil over medium heat. Add the peppers and onions and season with a pinch of salt. Cook the vegetables until softened; about 10 minutes. Add the garlic to the pan and cook for an additional minute. Transfer the vegetables to a plate.
- Add another tablespoon of olive oil to the pan and swirl to coat. Add the shrimp and season with salt and pepper. Cook the shrimp, turning once, until opaque and cooked through; about 5 minutes. Transfer the shrimp to the plate with the vegetables.
- Add the last tablespoon of olive oil to the pan and swirl to coat. Add the Al Fresco Smoked Andouille Sausage to the pan and cook until heated through and skin has crisped up; about 5-10 minutes.
CREAMY CAJUN SHRIMP PASTA WITH SAUSAGE
From whatsinthepan.com
4.7/5 (122)Calories 950 per servingCategory Main Course
- Toss shrimp with salt, pepper, Cajun seasoning and Oregano, and coat well. Heat a large skillet over medium high heat and drizzle bottom of pan with olive oil.
- Add shrimp and cook for 2 minutes. Flip shrimp over and cook another minute or two. Then remove to a plate and set aside. Drizzle pan with a little more olive oil, add sausage and brown until nicely caramelized, about 4 - 5 minutes. Remove to plate, set aside.
- Lower heat to medium and add a bit more olive oil to the pan, add the onion, red bell pepper, Cajun seasoning, brown sugar, and a generous pinch of salt. Sauté until onion and pepper have softened a bit, scraping up any browned bits that you can. Add the garlic and cook until fragrant, about 30 seconds.
CREAMY CAJUN SHRIMP PASTA WITH SAUSAGE RECIPE
From thehungrybluebird.com
Ratings 56Calories 760 per servingCategory Main Course
- Bring large pot of water to boil for pasta. Toss shrimp with 1 - 2 tablespoons of cajun seasoning and coat well. Heat a large skillet over medium high heat and drizzle bottom of pan with olive oil. Add shrimp and cook for 2 minutes or so until starting to curl. Flip shrimp over and cook another minute or two and then remove to a plate and set aside. Drizzle pan with a little more olive oil, add sausage and brown until nicely caramelized, about 4 - 5 minutes. Remove to plate, set aside.
- Add pasta to salted boiling water and cook until al dente, a minute less than package instructions.
- Lower heat to medium and add another good drizzle of olive oil to the pan, add the onion, red bell pepper, thyme, smoked paprika, 1 tablespoon cajun seasoning, brown sugar and a generous pinch of salt. Sauté until onion and pepper have softened a bit, scraping up any browned bits that you can. Add the garlic and cook until fragrant, about 30 seconds.
- Add crushed tomatoes, chicken broth and Worcestershire sauce and bring to a simmer, stirring and scraping up any brown bits from bottom of pan, simmer a couple minutes. Add cream and stir to combine, bring to a simmer. Once simmering, add cooked pasta and andouille sausage and stir to combine and heat through, 2 - 3 minutes. Add more chicken broth or cream if it seems dry or you'd like more sauce (I added ¼ cup of each). Salt and pepper to taste and then lastly, add blackened shrimp and combine, or place shrimp on top of pasta. Sprinkle with some more freshly cracked black pepper, grated Parmesan and chopped parsley. Enjoy!
CAJUN SHRIMP PASTA SALAD - FOX VALLEY FOODIE
From foxvalleyfoodie.com
Reviews 1Category SaladCuisine AmericanTotal Time 15 mins
- Boil a large pot of water and cook the pasta until al dente, according to package instructions. When finished cooking, rinse under cold water to cool it down.
- Add pasta, shrimp, and vegetables to the dressing and gently mix together. Taste for salt and add more as needed.
THE BEST EVER CAJUN CHICKEN SHRIMP AND SAUSAGE PASTA ...
From passthesushi.com
4.4/5 (9)Total Time 1 hr 5 minsCategory DinnerCalories 727 per serving
- In a large non-stick skillet melt the butter over medium heat and cook shrimp until no longer pink, 3 minutes a side. Set aside and cover.
ONE PAN CAJUN ANDOUILLE SAUSAGE AND PASTA | THE BLOND COOK
From theblondcook.com
5/5 (6)Category PastaCuisine AmericanTotal Time 30 mins
- In a large skillet over medium high heat, heat olive oil. Add minced garlic, onions and sausage slices. Cook about 3 minutes, or until sausage is lightly browned and onions are tender, stirring frequently.
- Add chicken broth, diced tomatoes and green chiles in their juices, heavy cream (or milk), pasta, salt and pepper. Stir well to combine. Bring to a boil. Cover and reduce heat to medium-low, or to maintain a simmer. Simmer for approximately 15 minutes, or until pasta is cooked.
- Remove from heat and stir in 1/2 cup of the shredded cheese. Top with the remaining cheese and fresh chopped parsley.
SHRIMP AND ANDOUILLE SAUSAGE CAJUN PASTA - RECIPE OF TODAY
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Estimated Reading Time 2 mins
CAJUN SHRIMP & SAUSAGE PASTA RECIPE - THE FOOD HUSSY
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Reviews 2Category EntreeCuisine American, CajunTotal Time 40 mins
10 BEST ANDOUILLE SAUSAGE SHRIMP PASTA RECIPES - YUMMLY
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EASY CREAMY CAJUN SHRIMP PASTA - LODGE CAST IRON
From lodgecastiron.com
Servings 6Category Entrée RecipesAuthor Brandi CrawfordEstimated Reading Time 2 mins
- When hot, add the shrimp to the pan. Cook for 2-3 minutes on each side until it turns bright pink. Remove the shrimp and set aside.
SHRIMP ANDOUILLE RICE SKILLET - COOKING WITH TAMMY.RECIPES
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4/5 (1)Category Dinner, Lunch, MainCuisine American, Cajun, Southern
CAJUN PASTA SALAD (WITH VIDEO) - HOW TO FEED A LOON
From howtofeedaloon.com
4.3/5 (12)Total Time 32 minsCategory SaladCalories 295 per serving
- In a separate medium bowl, combine the remaining ingredients, including the remaining 1 tablespoon olive oil. Add 1 to 2 tablespoons water, to thin slightly.
SPICY CAJUN PASTA SKILLET WITH SAUSAGE- ANDOUILLE SAUSAGE ...
From blackberrybabe.com
4.6/5 (27)Servings 4Cuisine CajunTotal Time 30 mins
- To the skillet, add 8 oz cream cheese and diced tomatoes and reduce heat to low. Stir constantly until cream cheese melts.
CAJUN SHRIMP PASTA RECIPE - GRANDBABY CAKES
From grandbaby-cakes.com
4.2/5 (9)Total Time 35 minsCategory Main CourseCalories 467 per serving
- Next add shrimp and season with salt and pepper. Add in sliced sausage and cook until completely cooked through and then remove from pot and put on a separate plate.
CREAMY CAJUN PAPPARDELLE WITH ANDOUILLE SAUSAGE | BEV COOKS
From bevcooks.com
Estimated Reading Time 3 mins
- Bring a large pot of salted water to a boil. Cook the pappardelle until al dente, according to package directions.
- In the meantime, sear the sliced sausage in a large skillet over medium heat. Once you get some nice sear marks on both sides, add the red bell pepper, and sauté about a minute. Stir in the chicken stock, heavy cream, and the cajun seasoning. No need to add salt, because the cajun seasoning is pretty salty. Go the full two tsp if you want that good kick. You do want that good kick. Simmer on medium low a minute or two, then transfer the al dente pasta into the skillet. Squeeze in the juice from half a lemon, and grate about 1/4 cup of the parmesan into the pasta. Toss toss toss, cover and let it sit in the pan, off the heat for five minutes. Give it another good toss, and transfer to a large serving bowl.
- TIP - the pasta will absorb the cream sauce, so keep tossing it until you get that beautifully coated, glossy sauce. You’ll flip out. This is crazy.
CAJUN SHRIMP & &OUILLE ALFREDO SAUCE OVER PASTA RECIPE ...
From myrecipes.com
5/5 (24)Total Time 1 hr 25 minsServings 6
- Cook sausage in a large Dutch oven over medium heat 10 minutes or until browned; remove sausage, and drain, reserving 1 tablespoon drippings in Dutch oven. Set sausage aside.
- Melt butter in drippings in Dutch oven over medium heat. Add shrimp, and cook 5 minutes or just until shrimp turn pink. Remove shrimp, and keep warm.
CAJUN SHRIMP AND SAUSAGE SKILLET - ALL THE HEALTHY THINGS
From allthehealthythings.com
4.7/5 (14)Calories 383 per servingTotal Time 20 mins
- Heat a large skillet over medium-high heat. Once the skillet is hot, add in the avocado oil or ghee.
- Add the sliced andouille sausage and cook for three to four minutes to brown on both sides. When the sausage has browned, add the sliced bell peppers and onions to the skillet. Season with salt, pepper, and the cajun seasoning. Cook the veggies for three to four minutes.
- Next, add the shrimp to the skillet and toss to combine. Cook for two to three minutes until the shrimp is translucent and cooked through.
EASY CREAMY CAJUN SHRIMP PASTA + {VIDEO} - STAY SNATCHED
From staysnatched.com
Ratings 62Calories 384 per servingCategory Lunch Dinner
- Rinse the noodles. The packaging states you can boil the noodles to get them softer or you can use them immediately after rinsing. I like to boil the noodles.
- Place the shrimp in a bowl along with 1/2 tablespoon of Cajun or Creole Seasoning. Mix to ensure the shrimp is fully coated.
BEST CAJUN SHRIMP PASTA (CUSTOMIZABLE HEAT AND NO CREAM ...
From carlsbadcravings.com
Reviews 8Servings 6Cuisine AmericanCategory Main Course
- Add shrimp to a medium bowl and toss with 1 tablespoon Cajun seasoning, 1 tablespoon lime juice, and 1/2 teaspoon garlic powder. Set aside.
- Cook fettuccine in salted water according to package directions just until al dente. Reserve 1/2 cup pasta water then drain and set aside.
- Working in two batches, melt 1 tablespoon butter with 1 tablespoon olive oil over medium high heat in a large heavy bottom skillet. Add shrimp and spread into an even layer. Cook 3-4 minutes, just until shrimp are opaque and cooked through, flipping half way through. Scrape shrimp and juices into a bowl. Set aside. After shrimp is cool enough to handle, you can chop tails off if you desire.
- To the now empty pan, melt 1 tablespoon butter with 1 tablespoon olive oil over medium-high heat. Add onions, bell peppers, 1-3 teaspoons Cajun seasoning (see notes), 1/2 teaspoon salt, 1/4 teaspoon pepper, and optional cayenne pepper (if you want it spicy); cook for 2 minutes. Add garlic, sprinkle in flour and cook 1 additional minute.
CAJUN PASTA WITH SAUSAGE AND PEPPERS - HOUSE OF NASH EATS
From houseofnasheats.com
4.6/5 (5)Total Time 35 minsCategory Main CourseCalories 536 per serving
- Heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook for 2-3 minutes to sear slightly, stirring partway through.
- Add the onions and cook for 5 minutes, stirring occasionally. Add the sliced peppers and garlic. Continue to cook and stir for another 3-5 minutes until onions have softened and peppers are tender-crisp. Transfer the sausage, peppers, and onions to a plate and set aside.
- Add the diced tomatoes and water to the pan, scraping up any browned bits from the bottom with a wooden spoon. Bring to a boil over high heat, then add the pasta. Cover and reduce the heat to medium-low, simmering until the pasta is al dente and has absorbed most of the liquid.
- Meanwhile, blend the milk, cream cheese, Cajun or Creole seasoning, smoked paprika, and flour in a blender.
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From soufflebombay.com
4.7/5 (11)Total Time 30 minsCategory EntreeCalories 594 per serving
- Add the garlic to the melted butter and saute for 1-2 minutes or until fragrant. Be careful not to brown or burn the garlic.
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5/5 (1)Total Time 35 minsCategory EntreeCalories 709 per serving
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