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Shrimp Cakes with Andouille Sausage

Shrimp Cakes with Andouille Sausage



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Ingredients

  • 1 pound cooked peeled medium shrimp, cut into 1/2-inch pieces (2 cups)
  • 1 cup 1/2-inch cubes andouille sausage (about 4 ounces)
  • 2 tablespoons (1/4 stick) butter
  • 1/2 cup minced green bell pepper
  • 1 1/4 cups fresh breadcrumbs made from crustless French bread
  • 1 tablespoon Dijon mustard

Recipe Preparation

  • Coarsely chop shrimp and sausage in processor, using on/off turns. Melt 1 tablespoon butter in small skillet over medium heat. Add bell pepper and onion; sauté until vegetables soften, about 5 minutes. Transfer to medium bowl; cool. Add shrimp and sausage to vegetable mixture. Stir in mayonnaise, 1/2 cup breadcrumbs, green onion, and mustard; season with salt and pepper. Cover and chill 30 minutes.

  • Form shrimp mixture into eight 1-inch-thick cakes. Place remaining 3/4 cup breadcrumbs on plate. Coat each cake with crumbs, patting to adhere. Transfer to plate; cover and chill 15 minutes or up to 1 day.

  • Melt 1 tablespoon butter in heavy large nonstick skillet over medium-low heat. Add shrimp cakes; sauté until brown, about 6 minutes per side. Transfer 1 cake to each of 6 plates and serve.

Recipe by David Page, Barbara ShinnReviews Section

Spicy Shrimp with Andouille Sausage on Grits

"On a tour of the South, I had dinner at The Boathouse, an outstanding restaurant in Charleston, South Carolina," says Marion Hunt of Valhalla, New York. "Their spicy shrimp and sausage with grits was my favorite meal of the entire trip."

The creamy grits and spicy sauce create a nice contrast. Adjust the amount of hot pepper sauce to make the dish as hot as you like.

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You will only need a few ingredients to complete this flavorful kebab:

  • Red Potatoes: You may leave the skins on the potatoes, but remember to clean and remove any dark spots before cutting into them into quarters.
  • Sweet Corn: When purchasing sweet corn, the best way to know if you are getting a good ear of corn is by gently peeling back the husks. Look for any glaring problems like underdeveloped kernels, browning, wilting, or the worst, worms. Ideally, you are looking for plump, bright yellow or bright white kernels. The corn should be tightly wrapped in green husks, with light and sticky silk.
  • Shrimp: Be sure to purchase deveined, tail removed, and shell off. We used frozen shrimp, but we let it completely thaw before grilling.
  • Andouille or Smoked Sausage: Andouille sausage is generally associated with Cajun dishes because of its heat and smoke flavor, but don’t be afraid to substitute other sausages as well.
  • CajunSeasoning: Be sure to check out my recipe to make your own Cajun seasoning.
  • Wooden skewers: Soaked in water for 30 minutes.


So, I felt that it needed another round on here. I am done with the &lsquotwo new a week&rsquo category since it quickly doubled or even tripled on some weeks as we know all of he recipes I post on here and new to me, but this one was too good not to re-create now that I cringe every time I see someone using the built in flash when taking pictures.

You&rsquore going to look over the ingredient list and cringe at one of the ingredients, but trust me, or work around it. I think the &lsquocheese product&rsquo that we shall refer to as Velveeta from this point on, makes the cream sauce thicken up a bit, and adds a bit of pop. This one is heavy, takes some prep time, and is totally worth every single calorie.

The ingredient list is long, but I promise, it&rsquos worth it. For the two of us, this makes multiple meals that I place in casserole dishes and freeze for later.


  • If you can’t find turkey andouille, you can swap it for another smoked turkey or chicken sausage.
  • Sub cauliflower for broccoli.
  • Use green, yellow or orange bell pepper instead of red.
  • Feel free to omit the cayenne pepper if you don’t like spicy food.
  • If you’re extra hungry, serve the veggies and protein over steamed rice.


Basic Low Country Shrimp Boil

This recipe for a Low Country boil is a simple one. It is recommended to use about 1/2 cup of Old Bay seasoning or Zatarain's Crab Boil for every 5 to 6 quarts of water.

This recipe is also called Beaufort stew or Frogmore stew and is so named for places in the Low Country of South Carolina. Although, this dish is not a stew at all—it is the epitome of a one-pot, boiled meal. Frogmore is the mailing address for the residents of St. Helena Island just off the South Carolina coast, and Beaufort is a city on Port Royal Island, another one of South Carolina’s coastal islands.

The quantities in this recipe vary based on the number of guests you are expecting. You will want to adjust your water level and seasoning based on the amount of shrimp you cook and the number of people you serve. You will need at least a half-pound of shrimp per person. You will want at least one full-sized potato per person, too.

Bring the seasoning to a boil in the water and follow the directions. All the equipment you need for this shrimp boil is a huge stockpot and a burner (or campfire).


Shrimp Cakes with Andouille Sausage - Recipes

This zesty tomato-based stew gets its flavor from the Cajun "holy trinity" of aromatic vegetables -- onions, celery and green bell pepper -- plus andouille sausage, a pork sausage with just a touch of chile heat. Be sure to find fully cooked andouille, such as the handmade version available at Sheridan Fruit Market. Note that you must cook the rice separately before adding it to the jambalaya. This recipe was developed using a 6.5-quart slow-cooker, but you can scale the ingredients down for a smaller appliance.

1 pound andouille sausage (fully cooked variety)

2 cups finely chopped onion

1 medium green bell pepper, chopped

2 tablespoons finely chopped garlic

2 tablespoons low-sodium, salt-free or homemade Cajun seasoning blend (see note)

2 cups crushed or diced tomatoes in purée

3 ounces (1/2 of a 6-ounce can) tomato paste

1 pound shrimp, peeled and deveined

2 cups cooked long-grain white rice

Heat the olive oil in a large sauté pan over medium heat until hot. Add the sausage and cook until browned, 2 minutes per side. Transfer to a plate and set aside.

Add the onion, celery and green pepper to the pan and sauté over medium heat until the vegetables begin to brown, 5 minutes. Add the garlic and Cajun seasoning and cook for 30 seconds. Add the wine to the pan and bring to a simmer, scraping up browned bits. Transfer mixture to the slow-cooker. Add the broth, tomatoes, tomato paste and bay leaves and stir to combine. Nestle the sausage into the mixture, cover and cook on low heat for 5 to 6 hours.

Fifteen minutes before serving, remove the sausage from the slow-cooker and cut into 1-inch thick slices return the sausage to the slow-cooker. Gently fold the shrimp and rice into the slow-cooker, cover and cook until the shrimp are pink and cooked through, about 10 minutes. Transfer the jambalaya to a large bowl, sprinkle with green onions and serve with Tabasco on the side.

Note: Most Cajun seasoning blends contain copious amounts of salt, so be sure to choose a low-sodium or sodium-free version. Or, make your own and then salt the jambalaya to taste. To make the spice blend, combine 2 teaspoons garlic powder, 2 1/2 teaspoons paprika, 1 teaspoon black pepper, 1 teaspoon onion powder, 3/4 teaspoon cayenne pepper (or to taste), 1 1/2 teaspoons dried oregano leaves and 1 1/2 teaspoons dried thyme leaves.


Cajun Shrimp & Andouille Sausage Stuffed Potatoes

Cajun Shrimp & Andouille Sausage Stuffed Potatoes are the ultimate way to do surf ‘n turf, potato-style. Stuffed with the flavors of New Orleans, these spicy cheesy over-the-top potatoes are a serious crowd-pleaser.

*welp* I think I went a little overboard with these potatoes… In the best way possible. Can you blame me though? There’s not a lot out there that’s better than a twice-baked potato stuffed with some surf ‘n turf action. Unless we’re talking about poutine of course… But I digress.

The real genius of this recipe revolves around the potato – well, russet potatoes to be exact. Potatoes are a staple in my life, russets in particular. You all know it’s not because I’m a meat and potatoes kind of girl. It’s because potatoes are so gosh darn versatile! There’s an endless stream of recipes you can make from all over the world with potatoes. They are even good for you. Scary I know…

But they have those important things like potassium, fiber, vitamin C, B6 and iron – you know, the stuff that keeps you alive and such. Plus they are ridiculously cheap when compared to most of the produce out there AND they don’t taste like kale. I mean, there’s really no way to lose with a potato.


Shrimp Cakes

Lately I’ve been in a seafood cooking and eating mood.

I am enjoying making seafood dishes because their quick and tasty!

My delicious Shrimp Cakes take less than 15 minutes to prepare and is perfect for a quick lunch.

If Shrimp is not your thing, you could always use fish with the same tasty results!

This is a really simple recipe.

First, take large shrimp and chop them up finely.

Secondly, add the shrimp to Ritz cracker bread crumbs, with mayo, celery, onion, and a little panko to bind everything together.

Ritz Cracker Bread Crumbs are just ground up Ritz crackers.

The Ritz Crackers give the Shrimp Cakes a nice buttery taste.

It really is just that simple.

After I mix everything up with my spice blend I form the cakes into patties.

A trick to perfectly round patties is to use a measuring cup.

I used 1/2 measuring cup for these patties.

Lastly, fry the Shrimp Cakes in a little olive oil with a pat of butter for about 4 minutes per side and that’s it!

Don’t forget to make a big batch of Hot Mayo to top the Shrimp Cakes.


Susan Zutautas (author) from Ontario, Canada on July 29, 2020:

Nancy, Please let me know if you do try it with beef. It probably would be good!

Nancy Watson on July 28, 2020:

i have made this often and we love it with andouille sausage, peppers, pork,, you can put almost anything in the fridge in it. I have not tried beef, but who knows

Susan Zutautas (author) from Ontario, Canada on February 29, 2020:

Oh, wow, I&aposve never seen it in a family-sized box.

Barbara Harris on February 28, 2020:

Guess what I found in our little market yesterday! Zatarains in a family size box! Can’t wait to cook it up and add some of those veggies and tomatoes with it.

Susan Zutautas (author) from Ontario, Canada on October 01, 2019:

Peggy, How nice. Crawdads would be great to add. I hope to try this one day.

Peggy Gordon on September 30, 2019:

I’ve made this many times. Today I’m feeding 4 teenage boys that are working in my backyard! I’m also adding a can of diced tomatoes, okra, celery, onion, diced garlic, bell pepper, chicken, sausage, shrimp and some crawdads. A great way to use whatever is on hand for a hot and filling meal.

Susan Zutautas (author) from Ontario, Canada on February 14, 2018:

Nate, I&aposm so happy that you enjoyed the s Jambalaya. Thanks so much for letting me know.

Nate on February 13, 2018:

It turned out great! Perfect hot lunch on a frozen lake (ice fishing). Might add a can of diced tomatoes next time. I&aposm a big fan of Zatarain&aposs but never added the fresh veggies before. Outstanding. Thanks again!

Susan Zutautas (author) from Ontario, Canada on January 31, 2018:

Nate, I&aposm pretty sure you could double the recipe and it would be fine. Let me know how it turns out.

Nate on January 30, 2018:

I&aposd like to make this for a crowd. If I double the Zatarain&aposs should I double the water or use a little less? Don&apost want it to be soupy or mushy rice.

Susan Zutautas (author) from Ontario, Canada on December 17, 2017:

Shineka, I&aposm sure it could be but I&aposve never tried it that way before.

Shineka on December 17, 2017:

Can this be done in the crock pot?

Wanda on October 01, 2017:

I use this all the time. its great.

I use Andouille sausage and shrimp. yum

Susan Zutautas (author) from Ontario, Canada on June 19, 2017:

Kendra, Thank you so much. I&aposm so glad that you and your boyfriend enjoyed the dish.

Kendra on June 18, 2017:

Outstanding recipe. My picky boyfriend and I were fighting over the leftovers. This dish is the first time he&aposs ever had seconds and requested leftovers.

Susan Zutautas (author) from Ontario, Canada on June 11, 2016:

Hi Monica, I&aposll have to look for it, thanks!

Monica on May 24, 2016:

They also sell a Zatarin&aposs Jambalaya with cheese. Once I tried it, I won&apost have it any other way. DELISH!!

Susan Zutautas (author) from Ontario, Canada on September 27, 2014:

There is a basic Jambalaya recipe you can follow that will go well with my recipe Tamara. When I get time to do so I will add it to this hub.

Susan Zutautas (author) from Ontario, Canada on September 27, 2014:

Thanks Audrey, always so nice to have my friends re-visit my hubs.

Tamara14 on September 27, 2014:

I don&apost think I can get the mix here but there&aposs no reason not to try this great recipe, especially since you make it so easy to do with all the photos. Thanks for sharing :)

Audrey Hunt from Idyllwild Ca. on September 26, 2014:

Came back again to share your amazing recipe with some of my friends. Your photo alone is enough to make my mouth water :)

Susan Zutautas (author) from Ontario, Canada on September 26, 2014:

Kailua-KonaGirl, Thanks so much for letting me know.

KonaGirl from New York on September 26, 2014:

I made this last night (half the recipe) and used both red and green peppers diced with the onion, celery, and 2 cloves of minced garlic. I added one can of Rotel diced tomatoes (the kind with green chilis) with 1/2 cup of water & a couple dashes of Cajun seasoning & a dash of cayenne. When it was done, stirred in 10 big ass shrimp and let it steam for 5 minutes. Served it with side bottle of Louisiana Crystal hot sauce. Excellent for out of a box rice mix (Zatarain&aposs). Thanks so much for sharing this recipe, Susan! Couldn&apost get much easier.

Susan Zutautas (author) from Ontario, Canada on September 26, 2014:

KonaGirl, Please let me know what you thought of the dish.

KonaGirl from Slingerlands on September 25, 2014:

Just happen to have everything on hand. Making it now!

Susan Zutautas (author) from Ontario, Canada on June 04, 2012:

Kevin, The shrimp I used are not that big :)

Susan Zutautas (author) from Ontario, Canada on June 04, 2012:

Susan Zutautas (author) from Ontario, Canada on June 04, 2012:

Thanks for stopping by and for commenting Kelly.

Susan Zutautas (author) from Ontario, Canada on June 04, 2012:

Angela, It really helps to stretch it into a bigger meal. Hope you enjoy it.

Susan Zutautas (author) from Ontario, Canada on June 04, 2012:

vocalcoach, Add as much celery as you like. I add more sometimes myself. Hope you enjoy the Zatarain&aposs and thank you.

Susan Zutautas (author) from Ontario, Canada on June 04, 2012:

Lela, I&aposm going to have to look for all the Zatarain&aposs products next time I&aposm in the States. I wish they offered all of them up here in the Great White North.

KevinMillican from Stilwell, OK on June 03, 2012:

I&aposm going to have to try this. Jambalaya mixture ) But I have never seen shrimp that big in this area lol.

Mommiegee from Alabama on June 03, 2012:

Yummy is all I can say after looking at this!

kelleyward on June 03, 2012:

I used to make this long ago, kind of forgot about it! Thanks for the reminder! Take care, Kelley

Angela Brummer from Lincoln, Nebraska on June 03, 2012:

I use the box of Zatarain&aposs Jambalaya and everyone loves it, but, I want to try your additions!

Audrey Hunt from Idyllwild Ca. on June 03, 2012:

I&aposve never made Jambalaya, but I&aposm going to now that I&aposve drooled all over your recipe. :-)

I&aposll hunt down the Zatarain&aposs mix this week. Hope it&aposs ok to add another stalk of celery as I love the stuff.

Five star rating and a big thank you. Sharing this!

Lela from Somewhere near the heart of Texas on June 03, 2012:

I love Zatarain&aposs Red beans and rice too. Actually, I like all of the Zatarain&aposs mixes. I really should try the additional ingredients mentioned. They sound great.

Susan Zutautas (author) from Ontario, Canada on May 31, 2012:

b.Malin, Thanks for stopping by. If you do try it please let me know what you think.

b. Malin on May 30, 2012:

I don&apost recall every having had this dish, but I&aposd be tempted to try it. Lover Man may take some coaxing. but sometimes he surprises me. Good Comments and other suggestions as well.

Susan Zutautas (author) from Ontario, Canada on May 27, 2012:

Hi Wayne, Thank you for adding this.

Wayne Brown from Texas on May 27, 2012:

I have made it both ways myself. The home-made version varies greatly in flavor and color. The secret is in the seasonings of course. If one makes a "rue" from butter and flour in an iron skillet and cooks it nice n&apos brown, this will help to form a good base for the dish. You can also season the rue mixture which will deepen the flavor of the final product. I love to add the andouille sausage to the mixture along with the shrimp. Cajun cooking is great but don&apost forget the rue and don&apost forget the Trinity (celery, onions, peppers). Nicely done. thanks for sharing. WB

Susan Zutautas (author) from Ontario, Canada on May 27, 2012:

Hi Joyce, I&aposve asked a few people that make Jambalaya, and the answers were: catfish, bluefish, trout and bass.

Joyce Haragsim from Southern Nevada on May 26, 2012:

Thanks Susan, I appreciate your hard work, Joyce.

Susan Zutautas (author) from Ontario, Canada on May 26, 2012:

writer, I&aposve made this with just sausage or chicken before. I&aposm not really sure what other types of fish would be good in this dish but I&aposll see if I can find out for you.

Susan Zutautas (author) from Ontario, Canada on May 26, 2012:

Joyce Haragsim from Southern Nevada on May 25, 2012:

This looks so good I&aposm going to try it. However I do have an allergy to shrimp, will be okay just to leave it out if not which fish do you suggest, please. Joyce.

Daffy Duck from Cornelius, Oregon on May 25, 2012:

That looks sooooooooooooo good!

I&aposm hitting the delicious/drooling feedback button that they haven&apost installed yet.

Susan Zutautas (author) from Ontario, Canada on May 22, 2012:

Angela, It is a bit on the spicy side, but you can make with other meats or shrimp if you like.

Susan Zutautas (author) from Ontario, Canada on May 22, 2012:

Ruby, I like with shrimp, sausage, or chicken.

Angela Michelle Schultz from United States on May 21, 2012:

It looks very good, but I&aposm not much of a sausage person, so I&aposm hesitant to try it!

Ruby Jean Richert from Southern Illinois on May 21, 2012:

I use Zatarains brand and i really like it, i&aposve never had the shrimp or sausage, but i will try it..Thank you Susan.

Susan Zutautas (author) from Ontario, Canada on May 21, 2012:

Angela, Let me know if you like it.

Susan Zutautas (author) from Ontario, Canada on May 21, 2012:

barbergirl, Don&apost put sausage in it. Use chicken instead :) I&aposm going to have to go and see if I can find that commercial on YouTube.

Susan Zutautas (author) from Ontario, Canada on May 21, 2012:

RH, When I would make 2 boxes of just the Zatarain&aposs everyone would still be hungry. By stretching it and adding ingredients to it we found it made a big difference.

Angela Kane from Las Vegas, Nevada on May 21, 2012:

I have box of Jambalaya in my cabinet right now so I think I will try this recipe soon.

Stacy Harris from Hemet, Ca on May 21, 2012:

I have never actually made Jambalaya. and I have never even had it before. However, when we went to Blue Bayou in Disneyland my husband ordered their jambayla. He said it was good but since I am not a sausage fan, I never tried it. Might have to give it a shot.

On a funny note. the second I saw the title. I started singing the commercial! LOL

Kelly Umphenour from St. Louis, MO on May 21, 2012:

I do make this! I also make their Dirty Rice mix - I just use ground beef in that kind.

Even my kids like the Zatarain&aposs Jambalaya. I keep some in the pantry always. I bet I have a box right now in the back! It is a great meal that is easy and quick to cook. No fuss - no muss!

Susan Zutautas (author) from Ontario, Canada on May 21, 2012:

drbj, If you like spicy food or a little on the spicy side, you&aposll enjoy this.

Susan Zutautas (author) from Ontario, Canada on May 21, 2012:

John, Here I&aposve only seen the Jambalaya, but I&aposd love to try all the products they have. Next time I&aposm in the states I&aposll have to buy some.

drbj and sherry from south Florida on May 20, 2012:

I&aposve never made this myself, Susan, but now that I&aposve learned Zatarains has a Jambalaya mix product, I&aposm good to go with your fine recipe. Thank you, m&aposdear.

CookwareBliss from Winneconne, WI on May 20, 2012:

This looks very good, thanks for sharing!

prasetio30 from malang-indonesia on May 20, 2012:

Susan, you made me hungry. Wow. I really impressed with the recipes and the pictures of this food as well. Rated up and Yummy!

Penelope Hart from Rome, Italy on May 20, 2012:

WillStarr from Phoenix, Arizona on May 20, 2012:

John Sarkis from Winter Haven, FL on May 20, 2012:

Susan, excellent hub. I use Zatarain&aposs all the times. I like their Black Beans and Rice, Red Beans and Rice, and also their Dirty Rice. Sometimes, I&aposll mix in some white rice with the Zatarain&aposs recipe to keep it from being too spicy, because, my family doesn&apost like spicy foods. I&aposll have to try this recipe though.

Thanks again. Voted useful

Susan Holland from Southwest Missouri on May 20, 2012:

Susan, Zatarain&aposs is a staple at my house. I love the alternatives you listed because you really can create several different dishes using any of the Zatarain line. If people haven&apost tried it, they surely should because it is delicious. Your pictures are making my mouth water. Votes and shared. :-)

Deborah Brooks Langford from Brownsville,TX on May 20, 2012:

Great recipe.. I love this.. great job Susan

Victoria Lynn from Arkansas, USA on May 20, 2012:

I love the idea of adding to packaged items to make more. This recipe looks very tasty. Going to save for later. Thanks! Looks great!