Cajun Shrimp and Andouille in Cream Sauce |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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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. 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:
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.
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