Lobster Shrimp And Andouille Sausage Over Pasta Recipes

SHRIMP AND SAUSAGE PASTA

Steps:

• Heat olive oil in a large skillet over medium-high heat. Brown the sausage in the skillet until no longer pink (about 6-8 minutes per side). Remove to a cutting board and slice into rounds.
• In the same skillet, sauté the garlic and onion over medium-high heat until onion is transparent (about 5-7 minutes). Add the tomatoes, tomato sauce and basil. Bring to a boil, reduce heat to low. Stir in the sausage and shrimp. Simmer just until the shrimp turn pink (about 3 minutes).
• Stir in the cream and simmer for about 1 more minute, or just until heated through. Season with salt and pepper. Serve sauce over cooked pasta.

CREAMY CAJUN PASTA WITH SHRIMP & ANDOUILLE SAUSAGE

Steps:

• Prepare your ingredients. Cook the pasta, rinse and set aside.
• In a medium saucepan, melt the butter over medium-high heat. Add flour and quickly stir into a paste consistency.
• Pour 1/3 of the milk into a pan and using a whisk, vigorously combine ingredients until creamy. Add another 1/3 milk and continue to whisk. Add the remaining milk and whisk until sauce is creamy and smooth. Sprinkle with 1/2 teaspoon salt, pepper, and nutmeg, stirring to combine.
• Add the cheese to sauce and stir until melted. Remove pan from heat and set aside.
• Heat oil in a medium sautépan over medium-high heat. Add onions and sauté for 20 seconds to infuse the oil. Stir in tomatoes and corn and sauté for 2 minutes.
• Add in shrimp, sausage, and noodles and toss to combine. Stir in sauce, reduce heat to medium, and cook for 3 minutes, stirring as needed. Toss in cilantro (optional).
• Sprinkle in cajun seasoning (1 teaspoon for mild spiciness and 2 teaspoons for extra spicy) and the remaining 1 teaspoon salt, stir until everything is well combined. Adjust seasoning if desired.
• Serve immediately.

SMOTHERED ANDOUILLE SAUSAGE AND SHRIMP OVER CREAMY STONE GROUND GRITS

Steps:

• In a saute pan, over medium heat, melt the butter. Stir in the flour and cook for 4 to 6 minutes for a medium brown roux, about the color of peanut butter. Add the onions, peppers, and celery. Season with salt and cayenne. Continue cooking until the vegetables are wilted, about 8 minutes. Add the sausage and continue to cook for 2 minutes. Season the shrimp with salt and cayenne. Add the shrimp. Stir in the clam juice and cream. Bring the liquid to a simmer and continue to cook for 8 to 10 minutes, until the mixture coats the back of a spoon. Remove from the heat and stir in the green onions. To serve, spoon the grits in the center of each serving bowl. Spoon the shrimp mixture over the grits. Garnish with parsley.
• In a large saucepan, over medium heat, combine the water, milk, salt, pepper and 2 tablespoons of the butter. Bring the liquid to a gentle boil. Stir in the grits. Cook for 2 hours, stirring occasionally. (The grits will stick to the bottom of the pan, so make sure not to scrape the bottom of the pan. If the grits absorbed all of the water, add some hot water to thin out.) Remove the pan from the heat and stir in the remaining 2 tablespoons butter and cheese. The grits can either be served immediately or prepared in advance and reheated.
• If preparing in advance, grease a pan with a teaspoon of butter. Pour the grits into the pan and reheat in a 400 degree F for 15 minutes.

SPICY SHRIMP AND ANDOUILLE SAUSAGE OVER GRITS

Steps:

• For the grits: Bring 2 cups of the chicken stock, the heavy cream and 4 tablespoons of the butter to a simmer in a heavy saucepan. Gradually whisk in the grits. Reduce the heat and simmer until the grits have thickened, 15 to 20 minutes, stirring occasionally to avoid lumps. Once the grits are thick and creamy, adjust the consistency with stock, if necessary, and season with salt and pepper.
• For the shrimp and sausage: Heat the olive oil in a large skillet. Add the sausage and brown, then transfer to a plate with a slotted spoon, leaving all of the fat in the pan. Add the garlic, bell peppers and onions. Sprinkle with salt and pepper and saute until tender, 5 to 7 minutes. Add the shrimp and Cajun seasoning to the pan and saute until the shrimp are beginning to turn pink, 1 to 2 minutes. Add the reserved sausage and remaining 1/2 cup chicken stock to the skillet and reduce a bit to intensify those flavors. Stir in the remaining tablespoon butter at the end, garnish with parsley, and add the lemon juice.
• Serve the sausage, peppers and shrimp over the grits.