Shrimp Andouille Stew Recipes

SHRIMP & ANDOUILLE SHEET PAN ROAST

Steps:

• Preheat the oven to 400F.
• If you're using frozen shrimp, thaw it completely and drain as much water as possible, using a paper towel to pat it dry.
• Toss to coat with 1 Tbsp olive oil and ½ tsp Creole seasoning; set aside.
• Cut the broccoli into florets, halve the mushroom caps (quarter the larger ones), and cut the celery into approximately 2-inch pieces.
• Add them to a large rimmed baking sheet with the sliced bell pepper, onion, and smoked sausage.
• Drizzle 1 Tbsp olive oil over the sheet pan and season with 1 tsp Creole seasoning, the garlic powder, and the cayenne. Toss to coat, then spread in an even layer.
• Roast for 15 to 20 minutes, or until the vegetables are tender and the onions are just starting to brown around the edges.
• Add the shrimp and roast for another 5 to 10 minutes, or until it's firm, opaque, and cooked through.
• To serve, zest the lemon and squeeze its juice over the roast.
• Serve with steamed rice if you'd like.

SPICY SHRIMP AND SAUSAGE STEW

Steps:

• Heat the oil in a large Dutch oven over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, about 5 minutes. Sprinkle the flour over the sausage and cook, stirring, until lightly toasted and the meat is well coated, about 2 minutes. Add the cayenne, garlic, bell peppers and onion and continue to cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the tomatoes with their juices, clam juice and 4 cups water, scraping up any browned bits from the bottom of the pot.
• Bring the stew to a simmer and continue to cook, adjusting the heat as needed to maintain a simmer, until the stew is thickened, about 30 minutes. Stir in the shrimp and cook until opaque, about 5 minutes. Remove from the heat and stir in the parsley. Season with salt.
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ANDOUILLE-SHRIMP CREAM SOUP

Steps:

• In a large skillet, saute the first six ingredients in butter until vegetables are tender. Add garlic; cook 1 minute longer. Add the corn, tomatoes, broth, thyme, chili powder, salt, pepper and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Stir in shrimp and cream. Bring to a gentle boil. Simmer, uncovered, for 8-10 minutes or until shrimp turn pink.

CREOLE SHRIMP & ANDOUILLE SKEWERS

Steps:

• In a small bowl, combine creole seasoning, butter, lemon juice and lemon zest; stir well. Add shrimp to the mixture and gently toss to coat; set aside.
• Skew a piece of onion followed by a piece of pepper and then a slice of Andouille sausage, whole cherry tomato and finally a shrimp, pierced twice. Repeat the same order and finishing it with a piece of red onion. Make 4 skewers.
• Brush the skewers with the remaining creole seasoning mixture trying to cover all.
• Oil the BBQ grates. Place the skewers on the bbq and grill at 450-500ºF for 5 minutes per side, turning once. Serve immediately.