Cajun Shrimp And Andouille In Cream Sauce Recipes

SHRIMP AND GRITS WITH ANDOUILLE CREAM SAUCE

Steps:

• Bring, 2 ¾ cups water (or chicken broth), grits, and salt to a boil over medium high heat in a saucepan with lid.
• Stir in 1/3 cup cream, 2 tablespoons butter, and cheese, reduce to medium low to low and cover.
• Simmer, stirring grits occasionally, until grits are tender about 5 to 6 minutes.
• Meanwhile, melt one tablespoon of butter in a skillet over medium high heat.
• Add shrimp and cook for one minute.
• Remove shrimp with a slotted spoon (as to keep drippings in pan) and transfer to a bowl.
• Add bacon, sausage, onion, bell pepper, and garlic to skillet. Sauté until onion and pepper begin to soften, about 3 minutes.
• Add wine. Boil for about 3 minutes or until reduced by half.
• Add ¾ cup cream, parsley, thyme, cayenne pepper, and shrimp. Simmer until shrimp are just opaque in center and sauce is thick enough to coat spoon, about 3 minutes.
• Season to taste with salt and pepper, if desired (I usually don't need to add any).

CAJUN HOUSE SHRIMP AND ANDOUILLE IN A LIGHT CAJUN CREAM SAUCE

Steps:

• Saute Holy Trinity, garlic and basil. Add andouille and saute until brown. Add tomatoes and cook 2-3 minutes until soft. Add beer and boil. Add heavy cream, salt and Cajun seasonings. Stir in shrimp and cook 3-4 minutes. Sauce should be thick. Serve over rice or pasta. Recipe Source: Cajun House

ANDOUILLE-SHRIMP CREAM SOUP

Steps:

• In a large skillet, saute the first six ingredients in butter until vegetables are tender. Add garlic; cook 1 minute longer. Add the corn, tomatoes, broth, thyme, chili powder, salt, pepper and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Stir in shrimp and cream. Bring to a gentle boil. Simmer, uncovered, for 8-10 minutes or until shrimp turn pink.

CAJUN SHRIMP AND GRITS WITH CREAM SAUCE AND ANDOUILLE CHICKEN SAUSAGE

Steps:

• Mince the garlic. Slice the scallions. Drain the pimiento.
• Mix the cajun seasonings.
• Slice the sausage.
• Make the cornstarch slurry by whisking the cornstarch into the cold water. Set aside.
• Make Grits. To a heavy/thick-bottomed pot, such as dutch oven, add the milk, water, and salt. Over medium-high heat, bring to a boil and then slowly pour in the cornmeal while briskly whisking, to prevent clumps. Once completely mixed in, turn the heat down to low and cover. Cook for 20 to 25 minutes, whisking every 3 to 4 minutes, to prevent clumping. It is done when it's thick and creamy.
• While the grits are cooking, add a teaspoon (or more if needed) of olive oil and the sausage to a preheated large frying pan/skillet. Cook on both sides until browned. Remove to a plate and return the pan to the heat.
• Add another teaspoon of olive oil (or more if needed) and then the seasoned shrimp to the pan. Cook the shrimp for about 2 minutes on one side and then flip and cook for only 1 more minute. Remove to the plate with the sausage.
• To the same pan, add another teaspoon of olive oil and then add the garlic, pimiento, and scallions and cook for 2-3 minutes. Add the chicken broth along with the cornstarch slurry and whisk as it heats and starts to thicken, about 3 minutes. Once thickened, add back the sausage and the shrimp.
• Finish the grits. Remove from the heat and whisk in the butter until melted and combined. Then gradually whisk in the cheese a little at a time.
• Serve the shrimp, sausage and sauce on top of the grits. Enjoy!

SPICY SHRIMP AND ANDOUILLE OVER CHARLESTON-STYLE GRITS

Steps:

• Season the shrimp with Essence and salt. Heat a large, heavy saute pan over medium-high heat and sear the andouille, cooking for about 3 minutes. Remove the andouille to a plate, and add the shrimp to the pan, and cook for 2 to 3 minutes. Remove the shrimp from the pan, and heat the oil. Add the onion and bell peppers and cook until soft, 3 minutes. Add 2 tablespoons Essence to the pan, stirring well, then add the garlic and cook 1 minute. Add the chicken broth to the pan and cook until reduced slightly, 5 minutes.
• Stir the cream, green onions and parsley into the sauce and return the andouille and shrimp to the pan. Return sauce to a simmer and continue to cook until reduced slightly. Stir well and season to taste with salt and pepper. Serve over Charleston-Style Grits.
• Season the shrimp with Essence and salt. Heat a large, heavy saute pan over medium-high heat and sear the andouille, cooking for about 3 minutes. Remove the andouille to a plate, and add the shrimp to the pan, and cook for 2 to 3 minutes. Remove the shrimp from the pan, and heat the oil. Add the onion and bell peppers and cook until soft, 3 minutes. Add 2 tablespoons Essence to the pan, stirring well, then add the garlic and cook 1 minute. Add the chicken broth to the pan and cook until reduced slightly, 5 minutes.
• Stir the cream, green onions and parsley into the sauce and return the andouille and shrimp to the pan. Return sauce to a simmer and continue to cook until reduced slightly. Stir well and season to taste with salt and pepper. Serve over Charleston-Style Grits.
• Season the shrimp with Essence and salt. Heat a large, heavy saute pan over medium-high heat and sear the andouille, cooking for about 3 minutes. Remove the andouille to a plate, and add the shrimp to the pan, and cook for 2 to 3 minutes. Remove the shrimp from the pan, and heat the oil. Add the onion and bell peppers and cook until soft, 3 minutes. Add 2 tablespoons Essence to the pan, stirring well, then add the garlic and cook 1 minute. Add the chicken broth to the pan and cook until reduced slightly, 5 minutes.
• Stir the cream, green onions and parsley into the sauce and return the andouille and shrimp to the pan. Return sauce to a simmer and continue to cook until reduced slightly. Stir well and season to taste with salt and pepper. Serve over Charleston-Style Grits.
• Season the shrimp with Essence and salt. Heat a large, heavy saute pan over medium-high heat and sear the andouille, cooking for about 3 minutes. Remove the andouille to a plate, and add the shrimp to the pan, and cook for 2 to 3 minutes. Remove the shrimp from the pan, and heat the oil. Add the onion and bell peppers and cook until soft, 3 minutes. Add 2 tablespoons Essence to the pan, stirring well, then add the garlic and cook 1 minute. Add the chicken broth to the pan and cook until reduced slightly, 5 minutes.
• Stir the cream, green onions and parsley into the sauce and return the andouille and shrimp to the pan. Return sauce to a simmer and continue to cook until reduced slightly. Stir well and season to taste with salt and pepper. Serve over Charleston-Style Grits.
• In a large, heavy sauce pan bring the water to a boil. Add a generous teaspoon of salt and the grits and stir with a wooden spoon to combine. When grits thicken add milk, cream and butter and return to a boil. Reduce heat to a simmer, cover sauce pan and cook for 45 minutes to one hour, until grits are tender, smooth and creamy. Taste and season with salt and pepper. Keep covered and warm until ready to serve.
• In a large, heavy sauce pan bring the water to a boil. Add a generous teaspoon of salt and the grits and stir with a wooden spoon to combine. When grits thicken add milk, cream and butter and return to a boil. Reduce heat to a simmer, cover sauce pan and cook for 45 minutes to one hour, until grits are tender, smooth and creamy. Taste and season with salt and pepper. Keep covered and warm until ready to serve.
• In a large, heavy sauce pan bring the water to a boil. Add a generous teaspoon of salt and the grits and stir with a wooden spoon to combine. When grits thicken add milk, cream and butter and return to a boil. Reduce heat to a simmer, cover sauce pan and cook for 45 minutes to one hour, until grits are tender, smooth and creamy. Taste and season with salt and pepper. Keep covered and warm until ready to serve.
• In a large, heavy sauce pan bring the water to a boil. Add a generous teaspoon of salt and the grits and stir with a wooden spoon to combine. When grits thicken add milk, cream and butter and return to a boil. Reduce heat to a simmer, cover sauce pan and cook for 45 minutes to one hour, until grits are tender, smooth and creamy. Taste and season with salt and pepper. Keep covered and warm until ready to serve.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

CAJUN SHRIMP AND ANDOUILLE IN CREAM SAUCE

Steps:

• 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.

CAJUN SHRIMP AND ANDOUILLE PASTA

Steps:

• Prepare fettuccini according to package instructions. Keep warm.
• Heat a large nonstick skillet over medium-high heat. Add sausage and cook, stirring occasionally, for 3 to 5 minutes. Add shrimp and cook, stirring occasionally, for 3 minutes or until pink and firm. Using a slotted spoon, remove sausage and shrimp from skillet. Add pepper stir-fry mixture to hot drippings in pan. Cook, stirring occasionally, for 3 minutes. Stir in tomatoes and cook for 3 minutes. Stir in sausage and shrimp.
• In a large bowl, toss sausage mixture with cooked pasta.