STEWED SHRIMP with CAJUN SAUAGE
Description
Indulge in the robust flavors of the South with this Stewed Shrimp and Cajun Sausage recipe. Succulent andouille sausage and extra-large shrimp are seasoned to perfection with a blend of garlic, onion, paprika, and a touch of heat from creole and Old Bay seasoning. Sautéed with onions, garlic, and vine-ripened tomatoes, this dish is enriched with a splash of chicken broth and a hint of nutmeg for depth. Finished with a dash of hot sauce and a squeeze of fresh lemon, this savory stew is a quick and flavorful meal, perfect for any weeknight dinner.
INGREDIENTS
- 1 • 1, oz pack andouille sausage (cut in desired size)
- 12 • large or jumbo shrimps (peeled and deveined)
- 1 teaspoon • avocado oil
- 2 tablespoons • butter (unsalted)
- 1 • (finely diced)
- 6 • garlic (minced)
- 2 • vine tomatoes (diced)
- • ½ tsp salt
- 1 teaspoon • black pepper,
- 1 teaspoon • garlic powder
- 1 teaspoon • onion powder
- 1 teaspoon • dried parsley
- 1 teaspoon • old bay seasoning
- • ½ tsp creole seasoning
- 1 teaspoon • smoked paprika
- 1 • 1 tsp white pepper
- • ½ tsp chili powder
- • ¼ tsp ground nutmeg
- 3 tablespoons • chicken broth (low sodium)
- 1 • (sliced)
- 2 tablespoons • hot sauce of choice (I used Jamaican scotch bonnet sauce)
Instructions
After all ingredients are prepared, including washing shrimp with water and vinegar or lemon juice, making sure no shells remain and they are all deveined. Heat oil in skillet on medium heat and brown sausages for about 2 minutes on each side. Remove brown sausages and set aside, in the skillet, add butter, when butter melts add onions and garlic and let sauté for 2 minutes, add tomatoes and cook for 3 minutes, add all the dry seasonings and mix well to combine, add the liquid and hot sauce, stir well to combine, add the shrimp and sausage and mix well to combine, then add lemon slices on top, cover and cook 10 minutes.
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