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Cajun House Shrimp and Andouille in a Light Cajun Cream Sauce
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- #13055
serves/makes:
ready in:
under 30 minutes
under 30 minutes
3 reviews
ingredients
1 pound uncooked shrimp (peeled and deveined)
1 pound Andouille sausage (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, left whole
1 medium tomato, diced
1 tablespoon Cajun seasoning
1 cup heavy cream
1 cup beer
1 teaspoon salt
1 tablespoon butter
directions
Saute Holy Trinity, garlic and basil. Add andouille and saute 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.
Recipe Source: Cajun House
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nutrition data
586 calories, 49 grams fat, 8 grams carbohydrates, 26 grams protein per serving. This recipe is low in carbs.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
Ranking #1 in nearly every "favorite cookie" poll, the chocolate chip cookie is pretty much the go-to cookie of choice for both kids and grownups alike.
Beer makes batters better, meat more tender, and sauces more flavorful.
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reviews & comments
December 30, 2012
This is great, I made some changes though First I felt like 1 cup of beer was too much and made the sauce runny. I used about 1/4 cup. Second I used a can of diced tomatoes rather than a single tomato. Third, I added a tbls or 2 of corn starch to thicken the sauce. Forth like one poster said I put the sauce in Tupperware and kept it in the fridge for 12+ hours. Finally I warmed the sauce with some precooked shrimp, and added some cherry tomatoes near the end. My wife simply said WOW
December 6, 2010
This recipe was amazing. I didnt use the beer. I just used a whole cup of cream. Impressed the pants off my guest ;)
March 3, 2010
This recipe merely needs time to blend. Freshly prepared, it's just okay. The next day, it's to die for, and becomes a "5." Prepare everything the night before, and the next day finish by cooking the shrimp. I suspect that's the way they do it at Cajun House anyway, like most restaurants.