Cajun-Inspired Shrimp & Sausage

Name: Cajun-Inspired Shrimp & Sausage
Total time: 2700 s
Yield: 4 to 6 servings
Cuisine: American
Ingredients: 1/2 a medium yellow onion, minced; 6 cloves garlic, minced; 2 Tablespoons butter at first, plus 1 to 2 Tablespoons butter to thicken sauce later; 1 Tablespoon oil; 3 tomatoes, cut into a 1/4-inch dice; the zest of a lemon; 6 oz. Andouille or other smoked sausage, cut into 1/4" thick slices (They usually come in 12 to 13.5 ounce packages, so ~ half.); 1-4 teaspoons cayenne, depending on how hot you like things; 1 teaspoon black pepper; 1/2-1 teaspoon kosher salt (depending on how salty the sausage you use and how salty you like your food); 2.5 pounds shrimp (I recommend at least a 21/25 count); 1 +1/4 cups unsalted chicken stock; 2 green onions chopped for garnish; lemon wedges

x @cook_5886383

We love to eat this smoky, spicy shrimp and sausage with head-on, peel and eat shrimp because we're big on headfat and all the extra flavor you get from cooking the shrimp in its shell.

But I get that not everyone is up to their food looking back at them, or having to work so hard to get to it, so if you end up going the peeled, beheaded and deveined route, you can reduce the amount of shrimp by half a pound or so.

Or don't.

Because this stuff is really tasty, and you'll probably end up eating it all at some point anyways. :)

We love to eat this smoky, spicy shrimp and sausage with head-on, peel and eat shrimp because we're big on headfat and all the extra flavor you get from cooking the shrimp in its shell.

Or don't.

Because this stuff is really tasty, and you'll probably end up eating it all at some point anyways. :)

x @cook_5886383

We love to eat this smoky, spicy shrimp and sausage with head-on, peel and eat shrimp because we're big on headfat and all the extra flavor you get from cooking the shrimp in its shell.

Or don't.

Because this stuff is really tasty, and you'll probably end up eating it all at some point anyways. :)

We love to eat this smoky, spicy shrimp and sausage with head-on, peel and eat shrimp because we're big on headfat and all the extra flavor you get from cooking the shrimp in its shell.

Or don't.

Because this stuff is really tasty, and you'll probably end up eating it all at some point anyways. :)

Saved

Ingredients

30 to 45 mins

4 to 6 servings

1/2a medium yellow onion, minced
6 clovesgarlic, minced
2 Tablespoonsbutter at first, plus 1 to 2 Tablespoons butter to thicken sauce later
1 Tablespoonoil
3tomatoes, cut into a 1/4-inch dice
the zest of a lemon
6 oz.Andouille or other smoked sausage, cut into 1/4" thick slices (They usually come in 12 to 13.5 ounce packages, so ~ half.)
1-4 teaspoonscayenne, depending on how hot you like things
1 teaspoonblack pepper
1/2-1 teaspoonkosher salt (depending on how salty the sausage you use and how salty you like your food)
2.5 poundsshrimp (I recommend at least a 21/25 count)
1+1/4 cups unsalted chicken stock
2green onions chopped for garnish
lemon wedges

Saved

Steps

30 to 45 mins

1

In a large pan or pot, melt 2 Tablespoons of butter with 1 Tablespoon of oil over medium heat. Add the onion, garlic, tomatoes and lemon zest and saute until the onions are translucent.
2

Turn the heat up to medium high, add sausage, cayenne, salt and pepper, and saute until the sausages are lightly browned on both sides.
3

Add the shrimp, chicken stock, and 1 Tablespoon of butter and stir to scrape all the fond from the pan and distribute all the ingredients and seasonings evenly.
4

Let the shrimp cook for 4 or 5 minutes before stirring again to redistribute them and cook another 5 to 7 minutes, or until all the shrimp just turn orange from cooking through, no longer.
5

Serve sprinkled with chopped green onion and some steamed rice or crusty bread on the side to enjoy all that delicious resulting sauce and soppage. Lemon wedges on the side if you like a little extra tang with your shrimp like we do.
6

Enjoy! :)