Cajun House Shrimp and Andouille in a Light Cajun Cream Sauce Recipe
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Ready in: < 30 minutes
Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 6
Ingredients:
1 pound uncooked shrimp (peeled and deveined)
1 pound Andouille (diced 1/4-inch x 1/2-inch)
8 cloves sliced garlic
1/2 cup Holy Trinity (diced onions, green peppers and celery)
2 leaves fresh basil (whole)
1 medium tomato (diced)
1 tablespoon Cajun seasoning (Chef Michael's blend recommended)
1 cup heavy cream
1 cup beer
1 teaspoon salt
1 tablespoon butter
Directions:
Sauté Holy Trinity, garlic and basil. Add andouille and sauté until brown. Add tomatoes and cook 2-3 minutes until soft. Add beer and boil. Add heavy cream, salt and Cajun seasonings. Stir in shrimp and cook 3-4 minutes. Sauce should be thick. Serve over rice or pasta.
This recipe from CDKitchen for Cajun House Shrimp and Andouille in a Light Cajun Cream Sauce serves/makes 6
Recipe ID: 13055
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Cajun Shrimp
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