Shrimp with Smoked Andouille Sausage
January 31, 2021
Categories: Pork Sausage, Shrimp, Mushrooms, Cajun, more
"From the Marriott's Frenchmans's Reef hotel, St. Thomas, US Virgin Islands. This is a quick dish that is delicious served over rice."
- Serving Size: 1 (254.6 g)
- Calories 469.2
- Total Fat - 41.1 g
- Saturated Fat - 15.1 g
- Cholesterol - 126.8 mg
- Sodium - 1044.7 mg
- Total Carbohydrate - 7.4 g
- Dietary Fiber - 0.9 g
- Sugars - 2.4 g
- Protein - 18.5 g
- Calcium - 58.8 mg
- Iron - 1.5 mg
- Vitamin C - 2.9 mg
- Thiamin - 0.3 mg
Step by Step Method
Heat oil in heavy large skillet over medium-high heat.
Add shrimp and sausage and saute until shrimp just turn pink, about 3 minutes.
Using slotted spoon, transfer shrimp and sausage to plate.
Add mushrooms to same skillet and saute until tender, about 4 minutes.
Stir in cream and Worcestershire sauce.
Simmer until sauce thickens, about 3 minutes.
Return shrimp and sausage to skillet and simmer until shrimp are cooked through, about 1 minute.
Season to taste with salt and pepper.
Divide shrimp and sausage mixture between 2 plates.
Spoon sauce and mushrooms over.
Sprinkle with fresh parsley and serve.
No special items needed.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting the shrimp, make sure they are fresh and not frozen.
- Look for andouille sausage with the least amount of preservatives and additives.
- Substitute the olive oil with coconut oil. The benefit of this substitution is that coconut oil is a healthier alternative to olive oil and it adds a subtle flavor to the dish.
- Substitute the Worcestershire sauce with tamari. The benefit of this substitution is that tamari adds a deeper umami flavor to the dish and it is gluten-free.
Cajun-Style Shrimp and Sausage Heat 1 tablespoon of olive oil in a heavy large skillet over medium-high heat. Add 1 teaspoon of Cajun seasoning, 1/3 pound of large shrimp, peeled and deveined (10 large shrimp), and 6 ounces of andouille sausage, or smoked sausage, sliced thinly. Saute until shrimp just turn pink, about 3 minutes. Using a slotted spoon, transfer shrimp and sausage to a plate. Add 6 ounces of large mushrooms, quartered (8 large mushrooms) to the same skillet and saute until tender, about 4 minutes. Stir in 1/2 cup of whipping cream, 2 teaspoons of Worcestershire sauce, and 1 teaspoon of Cajun seasoning. Simmer until the sauce thickens, about 3 minutes. Return shrimp and sausage to the skillet and simmer until shrimp are cooked through, about 1 minute. Season to taste with salt and pepper
Roasted Potatoes with Garlic and Rosemary:
A simple side dish that pairs perfectly with the savory flavors of the Shrimp with Smoked Andouille Sausage. Roasted potatoes with garlic and rosemary provide a delicious crunch and a subtle hint of herbs that will complement the dish perfectly.
Grilled Asparagus with Lemon and Parmesan: Grilled asparagus with lemon and parmesan is a delicious and healthy side dish that pairs perfectly with the Shrimp with Smoked Andouille Sausage. The bright and zesty lemon flavor adds a refreshing contrast to the savory flavors of the shrimp and sausage, while the parmesan cheese adds a nutty and salty flavor that complements the dish perfectly.
Q: What type of sausage is used in the recipe?
A: The recipe calls for andouille sausage or smoked sausage, sliced thinly.
Q: Does the recipe require any special ingredients?
A: No, the recipe only requires common ingredients such as onions, garlic, bell peppers, andouille sausage, and smoked sausage.
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The Marriott's Frenchmans' Reef hotel in St. Thomas, US Virgin Islands, is a popular vacation destination for celebrities and famous people. In fact, it was the location of the wedding of Jennifer Lopez and Marc Anthony in 2004.
Andouille sausage is a traditional Cajun dish originating from Louisiana, USA. It is made with pork, garlic, pepper, onions, and other spices, and is often used in gumbo and jambalaya dishes.