Cajun Shrimp and Andouille in Cream Sauce

Submitted by Melissa_8201

"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."

 

• Ready In: 40mins
• Ingredients: 14
• Serves: 8

ingredients

• 907.18 g large shrimp, peeled and deveined
• 453.59 g andouille sausages or 453.59 g smoked sausage, cubed
• 8-10 clove garlic, minced
• 118.29 ml yellow onions or 118.29 ml white onion, diced
• 118.29 ml green bell pepper, diced
• 118.29 ml celery, diced
• 4.92 ml dried basil
• 4 medium tomatoes, diced
• 29.58 ml cajun seasoning
• 473.18 ml heavy cream
• 236.59 ml beer (any kind will work)
• 118.29 ml water
• 7.39 ml salt
• 14.79-29.58 ml butter

directions

1. Heat large skillet to med-high heat.
2. Add butter, melt.
3. Add onion, green pepper, celery, garlic and basil.
4. Saute until onions are transparent but not browned.
5. Add sausage and saute until browned.
6. Add tomatoes and cook 5 minutes or until soft.
7. Add beer and water and boil until reduced by 1/3 to 1/2.
8. Add heavy cream, salt and Cajun seasonings.
9. Stir in shrimp and cook until pink; about 3-5 minutes.
10. Allow sauce to thicken.
11. If sauce is too thin you can add about a tsp.
12. flour or cornstarch dissolved in 1/4 cup water to the sauce.
13. Make sure to stir frequently while sauce is thickening to prevent lumping.
14. This can be served over your favorite rice or pasta.

Reviews

[Dreamgoddess]

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!

 

[Marcus G.]

Perfect recipe! I used to get a dish at the Cheesecake Factory called Shrimp New Orleans, and this is it... to a T! I heeded the warning that others had about not adding the salt that the recipe calls for. Then, I just salted to taste prior to introducing the shrimp to the sauce. I placed a mound of white rice in the middle of a plated and surrounded it with this recipe. My wife and kids LOVED it.

 

[juliedaskew]

This is amazing!!!! We totally omitted the salt and only used 1 Tablespoon of Tony Chachere's. We ate this over Zucchini noodles and added a little parmesan cheese on top. I think it would be just fine with canned diced tomatoes.

 

[kristinds214]

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!!!

 

[Chuck_Roast]

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.