Creamy Cajun Shrimp

Shrimp and Cajun andouille sausage glazed with a spicy sauce, complemented with pan seared aromatic veggies make a festive, hearty dinner very special.

1 lb shrimp, shelled and deveined

Cajun Seasoning:

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp cumin

1/4 tsp cinnamon

1 tsp smoked paprika

1/2 tsp Old Bay Seasoning

1/2 tsp kosher salt

1/8 tsp freshly ground black pepper

1/8 tsp red cayenne pepper

1/8 tsp white pepper

2 5-inch links andouille sausage, sliced (I used Aidelle’s)

1 red pepper, cut into 3/4-inch pieces

1 orange pepper, cut into 3/4 inch pieces

1/2 jalapeno pepper, minced

1/2 purple onion, diced

1/2 cup corn kernels, defrosted

2 cloves garlic, minced

2 Tbsp fresh thyme leaves, minced (or 1 tsp dried thyme leaves)

3 Tbsp butter

1 Tbsp flour

8 oz lobster or clam juice

1/2 cup half and half

12 grape tomatoes, halved lengthwise

Mix together the Cajun seasoning ingredients in a small bowl.

Toss the shrimp with the seasoning and allow to sit for half an hour while you prepare the rest of the dish.

If you prefer you can use 1 tablespoon of your favorite Cajun Bayou seasoning powder.

Heat a dash of olive oil in a large, deep skillet Add the sausage and brown well on both sides, about 5-8 minutes.

Remove sausage to a bowl. Add the peppers, onion and corn and sauté over medium heat for about 5-8 minutes, until the veggies just begin to soften and brown slightly. Add the garlic and herbs and cook for another 2-3 minutes.

Remove veggies to the bowl with the sausages.

Add a dash of olive oil to the skillet over medium-high heat. Add the shrimp in a single layer and cook about 2-3 minutes, just to brown the first side. Flip each shrimp with tongs and brown the other side, about 2-3 minutes.

Remove shrimp to bowl with the sauce and veggies.

In a clean skillet, melt the butter and cook the flour in it, whisking for about 3-4 minutes; the mixture will begin to smell nutty. Add the lobster or clam juice and the half and half and whisk. Bring to a gentle boil while whisking regularly, until slightly thickened.

Now return the shrimp, veggies and sausage to the cream sauce and mix well.

Tip in the tomatoes and cook until the sauce is good and creamy and everything is just heated through, about 3-4 minutes.

But be careful not to cook for too long as you can overcook the shrimp and make them tough.

Tip mixture into a serving bowl and garnish with parsley or sliced green onion, if desired.

Serve with white rice. Serves 4.

Comments

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