Tuesday, January 24, 2017

Recipe | Andouille Sausage and Shrimp

I didn't grow up eating much seafood at all. We'd have fried whiting fillets or fried catfish nuggets at home and whatever fare you could get at Long John Silvers. I'm originally from the Midwest, so that smack dab in the middle of cow and pig country! So I grew up way more comfortable with preparing TURF than SURF. I didn't become more familiar to SURF until I moved to the East Coast and married into a crab leg, stuffed salmon, seafood salad loving family. 

Well recently, I was totally in the mood for the flavors of a seafood boil. You know what I mean. Those big steaming pots, full of corn, potatoes, old bay seasoning, and chunks of seafood goodness. So, I came up with my own little recipe to mimic those flavors and I think it came out pretty darn good! It's totally doable, you can make this too! 



What You’ll Need:

  • 1 Andouille Sausage Link
  • 1 Kielbasa, I used Smoked Turkey
  • 12 oz of Shrimp, I used 31 - 40 size
  • 1 teaspoon onion powder
  • 1/2 tablespoon tarragon
  • 2 (heaping) tablespoons old bay
  • 1 teaspoon dried parsley
  • 1/4 teaspoon cayenne pepper
  • 1-2 tablespoons of butter
  • 2 ears of corn, halved 

Preparation:

Slice Andouille sausage and kielbasa link into bite sized pieces, place in bowl and set aside. Peel and clean shrimp, also discard tails, then place in bowl and set aside.  
Blend dried spices together and reserve 1/2 teaspoon of the mixture separately.
Coat both bowls of your sausage and shrimp in the spice mixture.  
Heat a large cast iron skillet to medium heat and add butter. 
Take the ears of corn and pan sear them in the butter. Remember to turn them every few minutes to avoid burning. While turning, add your reserved 1/2 teaspoon of spice mixture to the corn to flavor them. It should take about 8 minutes or so for them to brown and kernels to soften. Remove from heat and add to serving platter.

Then, add another dab of butter. Add sausage to the pan and allow sausage to crisp up a bit, only stirring to avoid any sticking. I love using cast iron in recipes like this one because you get a crispiness to your food that you just will not get from nonstick cookware. If you'd like a pan similar to the one I have, you can find similar here. You can now add your shrimp to the pan. 

We reserved adding the shrimp initially because it cooks fairly quickly. Overcooking shrimp will result in a rubbery texture. No one likes rubbery seafood. Yuck! What you're looking for is a shrimp with flesh that is totally pink and opaque. 

Remove sausage and shrimp and add to serving platter. 

It should look something like this...









If you need to stretch this meal a bit or serve more people than anticipated, you could pair this with a side of cheesy grits, you can find my recipe here.

For more easy cooking how-to posts, click RECIPES in the sidebar or for more foodie inspiration, visit my Pinterest board “Foodie is on my Resume”!



Talk to you later lovelies,










Disclaimer: All products were purchased by me for the sole purpose of personal use. 





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