Cajun Shrimp and Corn With a Twist |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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The twist is the Italian sausage - gives it a little more kick/flavor. We love the added spice here in our Texas home! The more the merrier! Hope you enjoy this as well as we do. I buy the Italian sausage sold in bulk by Owens, but hot sausage would be good, too. Ingredients:
1 lb italian sausage, browned |
1 medium green pepper, chopped |
1 large onion, chopped |
2 garlic cloves, minced |
1/4 cup butter or 1/4 cup margarine |
2 (16 ounce) packages frozen corn |
1 (10 ounce) can diced tomatoes and green chilies (ro-tel) |
1 tablespoon sugar |
1/4 teaspoon salt |
1/8 teaspoon cayenne pepper (or to taste) |
1 (5 ounce) can evaporated milk |
2 lbs shrimp, medium uncooked, peeled and deveined |
Directions:
1. In skillet, brown sausage, drain and set aside.
2. In large sauce pan or Dutch oven, sauté garlic, onion and bell pepper in melted butter/margarine.
3. Add sausage, corn, tomatoes, sugar, salt and cayenne.
4. Cook for 10 minutes, or until heated through.
5. Stir in milk and simmer 10 minutes.
6. Add shrimp and cook for 8 minutes or until shrimp turns pink.
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