Cajun Shrimp Cakes With Andouille Sausage
- Reviews 1
Ready In: 2 hrs 12 mins
Serves: 10-12
Ingredients
- 2 lbs cooked medium shrimp (cut into pieces, or you can use scallops)
- 8 -9 ounces andouille sausages, chopped
- 3 -5 tablespoons butter
- 1 small onion, finely chopped
- 1 -2 tablespoon fresh minced garlic (or to taste)
- 1 small green bell pepper (finely chopped)
- 2⁄3 cup mayonnaise
- 1 egg, slightly beaten (use an extra large egg or use 2 small eggs)
- 2 teaspoons seasoning salt (or to taste or use white salt)
- black pepper
- 3 cups breadcrumbs, divided (made from crustless bread)
- 2 green onions, finely chopped
- 2 tablespoons Dijon mustard
- 2 tablespoons butter, with
- 2 -3 tablespoons oil (for frying)
Directions
- Place the shrimp and chopped sausage in a food processor and process using on/off turns until coarsely chopped.
- In a skillet melt butter over medium heat; add in the onion, bell pepper and garlic, sauté stirring for about 4 minutes or until softened; transfer to a large bowl.
- Add in shrimp and sausage to the vegetable mixture.
- Stir in mayo, egg, 1 cup breadcrumbs, green onions, mustard, seasoned salt and black pepper; cover the mixture and chill for a minimum of 2 hours.
- Form the mixture into 15 (1-1/2-inch thick) patties.
- Place the remaining 2 cups breadcrumbs in a shallow bowl.
- Coat each patty with the crumbs patting with hands to adhere.
- Transfer to a cookie sheet or large plate.
- Cover and chill for 30 minutes or up to 24 hours.
- Heat the butter with oil in a large skillet over medium-low heat.
- Add in the shrimp cakes and cook about 6 minutes on each side or until browned.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off