SHEET PAN SHRIMP AND SAUSAGE BAKE
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Spray a large sheet pan with cooking spray.
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 12 minutes. Add corn and boil for an additional 5 minutes. Drain. Cut corn into thirds.
- Meanwhile, combine 3 tablespoons olive oil, 3 tablespoons Creole seasoning, juice from 1 lemon, garlic, Italian seasoning, 1/2 teaspoon paprika, red pepper flakes, salt, and pepper in a small bowl. Mix well to combine and set seasoning mixture aside.
- Combine boiled potatoes and corn, all the bell peppers, cherry tomatoes, onion, and sausage slices in a large bowl. Add seasoning mixture and mix evenly.
- Spread potato mixture onto a sheet pan in a single layer. Place lemon wedges evenly on all sides of the sheet pan.
- Bake in the preheated oven for 8 minutes.
- Meanwhile, combine shrimp, 1 tablespoon olive oil, 1/2 teaspoon paprika, and 1/2 teaspoon Creole seasoning in a bowl. Marinate for a few minutes. Add shrimp to the sheet pan with the potato mixture after 8 minutes of baking and mix to combine.
- Return sheet pan to the oven and cook until shrimp are opaque, 6 to 8 minutes. Remove lemon wedges and garnish with parsley and green onions.
Nutrition Facts : Calories 332.5 calories, Carbohydrate 39.2 g, Cholesterol 120.1 mg, Fat 13.7 g, Fiber 7 g, Protein 18.9 g, SaturatedFat 2.5 g, Sodium 1010.2 mg, Sugar 4.5 g
CAJUN SHRIMP AND SAUSAGE CASSEROLE
This creamy Cajun-inspired casserole gets its irresistible flavor from smoky Andouille sausage, shrimp and fresh okra.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In nonstick 4-quart Dutch oven, cook sausage over medium-high heat 6 minutes, stirring frequently, until browned. Add shrimp; cook 3 minutes, stirring frequently, until shrimp are pink. Remove sausage and shrimp to bowl; set aside.
- In Dutch oven, heat oil over medium heat. Add thawed vegetables, garlic and okra; cook 3 to 5 minutes, stirring constantly, until okra begins to soften. Reduce heat to low. Stir in soup, wine, black pepper, red pepper and rice. Stir in sausage mixture. Spoon into baking dish.
- Bake uncovered 15 to 20 minutes or until bubbly and lightly browned. Garnish with parsley.
Nutrition Facts : Calories 470, Carbohydrate 64 g, Fat 1, Fiber 2 g, Protein 26 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 610 mg
SHRIMP, SAUSAGE AND GRITS
Enjoy this shrimp and sausage mixture that's served with corn grits - a delicious dinner that's ready in 25 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Spray 12-inch skillet with cooking spray; heat over medium-high heat. Add shrimp; sprinkle with seafood seasoning and pepper. Cook 3 minutes, stirring frequently, until shrimp are pink. Remove shrimp; keep warm.
- Respray skillet with cooking spray. Add bell pepper; cook 2 minutes over medium-high heat, stirring frequently. Add sausage; cook 2 minutes until lightly browned. Add garlic and cooked shrimp. Cook 1 minute, stirring constantly. Add 1/4 cup water; cook 30 seconds, stirring to loosen brown particles. Remove from heat; cover. In 2-quart saucepan, heat 1 1/2 cups water to boiling. Gradually stir in grits; reduce heat. Cover; simmer 5 minutes. Stir in milk. Remove from heat. Add remaining ingredients. Serve grits with shrimp mixture.
Nutrition Facts : Calories 250, Carbohydrate 23 g, Fiber 1 g, Protein 25 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 760 mg
CREOLE SHRIMP & SAUSAGE
Add diversity to weeknight meals and get a taste of low-country cuisine with this simple take on a Louisiana Creole classic that uses bulgur instead of rice. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a small saucepan, bring water and broth to a boil. Stir in the bulgur, chili powder and 1/4 teaspoon Creole seasoning. Reduce heat; cover and simmer for 15 minutes or until tender., Meanwhile, in a large skillet, brown sausage in 1 teaspoon oil. Remove and keep warm., In the same skillet, saute onion and green pepper in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the beans, tomatoes, shrimp, Worcestershire sauce, sausage and remaining Creole seasoning. Cook for 3-5 minutes or until shrimp turn pink. Fluff bulgur with a fork; serve with sausage mixture.
Nutrition Facts : Calories 510 calories, Fat 19g fat (7g saturated fat), Cholesterol 108mg cholesterol, Sodium 1287mg sodium, Carbohydrate 57g carbohydrate (10g sugars, Fiber 15g fiber), Protein 30g protein.
CAJUN SHRIMP BAKE RECIPE BY TASTY
Here's what you need: andouille sausages, shrimp, red potatoes, corn, oil, butter, garlic, garlic powder, paprika, dried oregano, onion powder, dried thyme, red pepper flakes, cayenne pepper, salt, pepper, fresh parsley, lemon wedge
Provided by Hitomi Aihara
Categories Dinner
Yield 4 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 375°F (190°C).
- In a small bowl, combine the Cajun spice mix ingredients and stir to combine.
- In a baking dish, combine potatoes, corn, 2 garlic cloves, 1 tablespoon of oil, and ½ tablespoon of the cajun spice mix.
- Mix until the vegetables are coated evenly with the spice mix. Place butter on top.
- Bake for 25 minutes.
- In a medium bowl, combine the sausage, shrimp, garlic, oil, and ½ tablespoon of the spice mix. Save the remaining spice mix for future recipes.
- Mix well.
- Add the sausage and shrimp into the same baking dish as the corn and potatoes.
- Bake for another 15 minutes.
- Top with fresh parsley. Serve with lemon wedges and beer!
- Enjoy!
Nutrition Facts : Calories 753 calories, Carbohydrate 49 grams, Fat 43 grams, Fiber 5 grams, Protein 43 grams, Sugar 4 grams
SHRIMP AND SMOKED SAUSAGE CORNBREAD CASSEROLE
To save time prepare the cornbread recipe up to 2 days in advance or prepare and freeze the cornbread until ready to use in the recipe, I have only made this stuffing using this cornbread recipe so I cannot say how it would be using another cornbread recipe, I use andouille sausage for this but any dry smoked sausage will do, I prefer andouille --- if your shrimp is small you can leave the shrimp whole, I also add in cayenne for heat :)
Provided by Kittencalrecipezazz
Categories Meat
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 24
Steps:
- For the cornbread; (the cornbread can be prepared up to a day in advance) set oven to 425 degrees.
- Generously grease a 10-inch oven-proof skillet.
- Place the buttered skillet in the oven to 5 minutes to heat.
- In a bowl combine the cornmeal, flour, sugar, baking powder and salt.
- In another bowl combine the eggs, melted butter and buttermilk; add to the dry ingredients; stir JUST until moistened.
- Transfer the batter to the hot skillet.
- Bake at 425 degrees for about 20-25 minutes, or until golden.
- Cool the baked cornbread and then cut into 1-inch cubes.
- Arrange in a single layer in a 15 x 10-inch baking sheet.
- Bake at 350 degrees for about 15-20 minutes or until lightly browned; set aside.
- For the casserole; butter a 13 x 9-inch baking dish.
- Melt butter in a large skillet over medium heat; add in onion and celery, saute for about 5 minutes or until softened (add in the garlic the last 2 minutes of cooking).
- Add in the uncooked shrimp, sausage, green onions, corn and jalapeno pepper; cook stirring constantly until the shrimp JUST begins to turn pink; remove from heat (the shrimp will still be raw).
- Stir in cumin with cilantro and cayenne (if using) milk and 3 beaten eggs; mix to combine.
- Add in the cubed cornbread; gently mix with a wooden spoon (it does not matter if the cornbread breaks!).
- Season with seasoned salt (or white salt and black pepper).
- Spoon the mixture into prepared baking dish.
- Bake for about 30-35 minutes at 350 degrees.
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.
SAUSAGE AND SHRIMP CORNBREAD STUFFING CASSEROLE
To save some time you can make the cornbread well in advance, bake the cubes and freeze them until ready to use in the stuffing. Use this cornbread recipe as it is the perfect amount to make this stuffing and will gaurantee perfect results every time! For the cornbread a cast-iron 10-inch skillet is the best, but if you do not have one, the cornbread can be baked in a 9-inch baking dish with good results. I added in a can of sliced drained mushrooms to the casserole when I made it, but that is optional, also I have even made this using small breakfast pork sausages, instead of Italian sausages and it was still wonderful! Prep time does not include making the cornbread.
Provided by Kittencalrecipezazz
Categories Meat
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 23
Steps:
- To make the cornbread: Heat a well-greased 10-inch cast-iron skillet in a 450 degree oven for 6 minutes.
- Meanwhile in a large bowl mix together cornmeal, flour, sugar, baking powder and salt; stir in the eggs with melted butter and buttermilk; mix JUST until moistened.
- Pour the batter into the hot skillet.
- Bake at 450 degrees for 20 minutes or until golden.
- Cool the cornbread completely, then cut into 1-inch cubes.
- Arrange the cubes in a single layer on a large baking sheet.
- Bake in a 350 degree oven for 10-15 minutes until lightly browned; set aside or freeze until ready to use.
- For the stuffing casserole; butter a 13 x 9-inch baking dish and set oven to 350 degrees.
- Melt butter in a large skillet over medium heat; add in the chopped yellow onion, jalapeno pepper, garlic, celery and cumin; saute until the onions are tender.
- Add in uncooked shrimp and chopped smoked sausage, green onions and corn; cook stirring constantly until the shrimp begins to turn pink.
- Remove from heat (the shrimp will still be slightly raw!) add in cilantro, milk and eggs, then season with seasoned salt and black pepper.
- Fold in the cornbread cubes; toss lightly to combine.
- Spoon into prepared baking dish.
- Bake for about 30 minutes.
- Delicious!
SHRIMP AND SAUSAGE CASSEROLE
A friend made a shrimp casserole for me when I was sick. I asked Mary for the recipe and I have changed it and now it is a very delicious dish to enjoy and make. If you'll try this dish, you'll agree it is excellent in flavor, appeal and it's a snap to prep. This is a great casserole for company too. Last but not least, you...
Provided by Kay Skipper
Categories Seafood
Time 1h45m
Number Of Ingredients 11
Steps:
- 1. Preheat Oven @ 350 degrees. Melt butter in a 13 X 9 Pyrex dish. Brown sausage in skillet then drain off grease very well. Mix all ingredients together and place in Pyrex Casserole dish. Cover tightly with aluminum foil and bake 1 hour and 30 minutes. @ the 1 hour and 20 minute time, remove the casserole and place the French Fried Onions atop the shrimp, sausage and rice casserole. Cover and finish baking. *NOTE* If you havent any ground sausage, you may substitute 1 pound of link sausage cut into bite sized pieces (do not brown) and toss it in with the shrimp and rice and soups and then bake together. (I prefer the ground sausage, but the link sausage is less trouble.)
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- Grill for 18 – 20 minutes flipping the packets once through the cooking time. Be very careful upon opening as there is a lot of steam!
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