Ingredients for Cajun Shrimp And Andouille In Cream Sauce
- Large Shrimp
- Andouille Sausages
- 2 cloves garlic, minced
- Yellow Onions
- Green Bell Pepper
- 2 celery stalks, chopped
- Dried Basil
- 1 (14.5 ounce) can diced tomatoes, undrained
- Cajun Seasoning
- 1 cup heavy cream
- 1 cup beer
- 1/2 cup water
- 1 teaspoon salt
- 2 tablespoons butter
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How to Make Cajun Shrimp And Andouille In Cream Sauce
- Heat a large skillet over medium-high heat.
- Add 2 tablespoons of butter and melt completely.
- Add 1 medium onion, chopped, 1 green bell pepper, chopped, 2 celery stalks, chopped, 2 cloves garlic, minced, and 1 tablespoon of dried basil. Sauté until onions are translucent but not browned (about 5-7 minutes).
- Add 1 pound of Andouille sausage, sliced, and sauté until browned on all sides (about 8-10 minutes).
- Stir in 1 (14.5 ounce) can of diced tomatoes, undrained, and cook for 5 minutes until softened.
- Add 1 cup of beer and 1/2 cup of water. Bring to a boil, then reduce heat and simmer until the liquid is reduced by half (about 10-15 minutes).
- Stir in 1 cup of heavy cream, 1 teaspoon of salt, and 1-2 teaspoons of Cajun seasoning (adjust to taste).
- Add 1 pound of shrimp, peeled and deveined, and cook until pink and opaque (about 3-5 minutes).
- If the sauce is too thin, whisk together 1 tablespoon of flour or cornstarch with 1/4 cup of cold water to form a slurry. Slowly whisk the slurry into the sauce, stirring constantly until thickened.
- Serve immediately over your favorite pasta or rice. Garnish with fresh parsley, if desired.
Nutrition Information (Approximate per serving)
Sodium
75 g
Sugar
11g
Fat
101g
Carbs
3g
