Cajun Shrimp and Andouille in Cream Sauce
- Ready In:
- 40mins
- Ingredients:
- 14
- Serves:
-
8-10
ingredients
- 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
directions
- 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.
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Reviews
-
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!
-
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.
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RECIPE SUBMITTED BY
Melissa_8201
Pretty Prairie, 0
I'm a young wife and mother. I currently work in an Emergency Room at a local hospital. I love to spend time with my family at church and around the dinner table. I really love cooking and eating, but the clean up.....AGHHHH!