Andouille Sausage & Shrimp

10m
Prep Time
25m
Cook Time
35m
Ready In

Recipe: #22792

February 07, 2016



"We enjoyed this dish but my notes say to go easy on the creole seasoning unless you like a lot of heat/spice. We served it over rice. Recipe source: Bon Appetite (February 2007)"

Original is 4 servings

Nutritional

  • Serving Size: 1 (393.5 g)
  • Calories 550.5
  • Total Fat - 41.6 g
  • Saturated Fat - 12.3 g
  • Cholesterol - 208.6 mg
  • Sodium - 2132 mg
  • Total Carbohydrate - 11.7 g
  • Dietary Fiber - 2.3 g
  • Sugars - 3.6 g
  • Protein - 31.1 g
  • Calcium - 111.6 mg
  • Iron - 2.1 mg
  • Vitamin C - 52.1 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Toss the shrimp with the seasoning in a bowl, coating well.

Step 2

In a large skillet over high heat heat one tablespoon of the oil. add the sausage pieces, cut side down; cook until browned on both sides (5 minutes). Transfer to a bowl.

Step 3

Add shrimp to skillet; cook until browned (3-5 minutes). transfer to the bowl with the sausage.

Step 4

Add remaining oil (1 tablespoon), onion, bell pepper and thyme to skillet; saute until vegetables begin to soften (5 minutes).

Step 5

Stir in broth, mustard and vinegar; stirring until sauce thickens (2-3 minutes).

Step 6

Return the sausage and shrimp to skillet; simmer until heated through, stirring occasionally (a minute or so)

Step 7

Season with salt and pepper if desired.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • Be sure to buy large shrimp, peeled and deveined, for this recipe.
  • If you don't like a lot of heat/spice, go easy on the Creole seasoning.

  • Replace the creole seasoning with paprika and cayenne pepper for a milder flavor. The benefit of this substitution is that it allows for more control over the level of spiciness and heat in the dish.
  • Replace the andouille sausage with chorizo for a smokier flavor. The benefit of this substitution is that it adds a richer, smokier flavor to the dish while still providing the same level of spice.

Vegetarian Version Substitute the sausage with 1 (14-ounce) package of firm tofu, cut into 1/2-inch cubes. Saute the tofu in a tablespoon of oil until lightly browned. Add to skillet with vegetables and proceed with the recipe as directed.



Roasted Asparagus with Lemon and Parmesan:

This simple side dish is the perfect accompaniment to the Andouille Sausage & Shrimp. The bright, acidic lemon and salty Parmesan balance out the flavors of the spicy Creole seasoning and andouille sausage, creating a flavorful and well-rounded meal.


Cajun-Style Rice Pilaf: A classic Cajun side dish, this rice pilaf is the perfect accompaniment to the Andouille Sausage & Shrimp. The combination of spices, rice, and vegetables creates a flavorful and hearty dish that pairs well with the Creole flavors of the main course.




FAQ

Q: How do I control the spice level?

A: You can control the spice level by adjusting the amount of Creole seasoning used. Start with less and add more to taste.



Q: How long should I cook the dish?

A: Cook the dish until the vegetables are tender and the sauce has thickened, about 25-30 minutes.

0 Reviews

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Fun facts:

Andouille sausage is a traditional Cajun dish, and the recipe for Andouille Sausage & Shrimp is believed to have originated in the Louisiana bayou. In the early 20th century, Cajun immigrants brought the dish with them from France and it has been a staple in Cajun cuisine ever since.

Famous celebrity chef Emeril Lagasse is known for popularizing the dish. He has been credited with introducing the dish to mainstream audiences and has even featured it on his cooking show, Emeril Live!