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Prep 20 mins
Cook 20 mins
This is a wonderful recipe that I came across on another recipe site. I've modified it slightly to fit my tastes. This sauce is great served over pasta or dirty rice. This recipe is one I typically make for dinner parties or potlucks so it serves a crowd, but it can easily be cut down to a family appropriate amount.
- 2 lbs large shrimp, peeled and deveined
- 1 lb andouille sausages or 1 lb smoked sausage, cubed
- 8 -10 cloves garlic, minced
- 1⁄2 cup yellow onions or 1⁄2 cup white onion, diced
- 1⁄2 cup green bell pepper, diced
- 1⁄2 cup celery, diced
- 1 teaspoon dried basil
- 4 medium tomatoes, diced
- 2 tablespoons cajun seasoning
- 2 cups heavy cream
- 1 cup beer (any kind will work)
- 1⁄2 cup water
- 1 1⁄2 teaspoons salt
- 1 -2 tablespoon butter
- Heat large skillet to med-high heat.
- Add butter, melt.
- Add onion, green pepper, celery, garlic and basil.
- Saute until onions are transparent but not browned.
- Add sausage and saute until browned.
- Add tomatoes and cook 5 minutes or until soft.
- Add beer and water and boil until reduced by 1/3 to 1/2.
- Add heavy cream, salt and Cajun seasonings.
- Stir in shrimp and cook until pink; about 3-5 minutes.
- Allow sauce to thicken.
- If sauce is too thin you can add about a tsp.
- flour or cornstarch dissolved in 1/4 cup water to the sauce.
- Make sure to stir frequently while sauce is thickening to prevent lumping.
- This can be served over your favorite rice or pasta.
Oh my gosh, this recipe is scrumptious! I did halve the ingredients and it made the perfect amount for the five of us. I also had to make a couple of substitutions. I had to use a can of diced tomatoes as that was what I had on hand. Also, I've never found andouille sausage here where I live, so I used hickory smoked sausage. My son came home just about the time I got this done, and he asked what I was cooking that smelled sooooo good! Since my husband doesn't eat rice and I was tired of pasta, I decided to serve this over biscuits. It was simply delicious and I love that the whole recipe came together very quickly. Thank you for sharing this wonderful recipe!
WAAAAYYY too salty for my taste. I would omit all salt. I would also look for a recipe for cajun seasoning to make on my own because the seasoning has salt in it too. Wonderful spicy flavor and overall simple to make but too salty!!!
Excellent dish, I made only a few modifications (16 oz canned diced tomatoes instead of fresh) and left out the salt as the cajun seasoning I use is salty enough. I smoke fresh andouille in a lil chief smoker and it adds a great smokiness to the dish. Served over angel hair pasta - perfect.