Easy Cajun Shrimp Sausage and Cornmeal Dressing
Sausage, corn and shrimp are a classic trio. This recipe combines them together to create an easy dinner that’s also delicious!
2 cups chicken stock
Chicken stock is a staple in Cajun cooking. It’s made from either chicken bones, or a combination of chicken bones and vegetables. You can make it in the slow cooker, or on the stovetop.
3 tbsp unsalted butter
To begin, heat the butter in a skillet over medium-high heat until it begins to brown and foam slightly. Once you see the first signs of melting, add your shrimp sausage and corn kernels to the melted butter. Then, reduce the heat to low and cook for about 5 minutes or until your shrimp are cooked through (they should have turned pink).
3 tbsp olive oil
Olive oil is a healthy fat that’s good for the heart and brain. It also contains vitamin E, which helps to reduce inflammation and protect against oxidative stress.
2 cloves garlic, minced
Garlic is a great seasoning and it’s also healthy.
- Garlic contains sulfur, which helps to prevent cardiovascular disease and certain cancers.
- Garlic also has antioxidant properties that help reduce risk of heart disease, stroke and other diseases by lowering blood pressure and cholesterol levels in the body.
1 small onion, diced
- In a large skillet, cook the sausage over medium heat until browned and fully cooked. Add the shrimp, garlic and celery to the pan and cook for 2-3 minutes. Add tomatoes and onions; stir well to combine with shrimp mixture. Season with salt and pepper to taste if necessary (I usually add salt at this point, but it can be added later if you prefer). Simmer for another few minutes until all ingredients are heated through but not overdone—you want them still firm but tender enough so they don’t fall apart!
1.5 cup yellow corn kernels (about 2 medium cobs)
- 5 cup yellow corn kernels (about 2 medium cobs)
- Fresh, juicy tomatoes, cut into small pieces
- Red bell peppers, seeded and diced
1 tsp paprika
Paprika is a spice that adds flavor and color to your food. It can be used in many ways, but we recommend using a good quality paprika for this recipe. If you don’t have access to paprika at all and are feeling creative, try substituting cayenne or chipotle powder instead! You will also need salt and pepper for this dish. Salt ensures that the shrimp cooks evenly throughout its surface area, while pepper balances out any bitterness from the corn or sausage (it should taste almost sweet).
1 tbsp Cajun seasoning
1 tbsp Cajun seasoning
1/4 tsp cayenne pepper, more to taste
Cayenne pepper is a very hot spice. It can be added to dishes at low doses, but I recommend adding it to your shrimp sausage mixture in small increments until the right level of heat is achieved. The cayenne will give a nice kick toward the end of cooking, so keep that in mind when deciding how much to add!
8 oz Andouille sausage, sliced 1/4-inch thick (about 4 links)
In a medium-size skillet, heat the oil over medium-high heat. Add the Andouille sausage and cook until browned on both sides, about 6 minutes per side. Remove from pan to paper towels to drain off any excess grease; set aside.
1 lb shrimp, peeled and deveined
Shrimp are usually peeled and deveined. To peel the shrimp, place them in a large bowl and cover with cold water. Let sit for 5 to 10 minutes while they soak up some flavor from their surroundings. Then drain off the water, tip out any sand or grit that has settled at the bottom of your bowl, rinse with fresh cold water one more time (for good measure), and set aside until you’re ready to use them later on in this recipe.
When it comes time to cook your shrimp for this recipe specifically:
- Bring about 1 cup of oil over medium heat in a large skillet until hot enough that if you drop an egg into it—you’ll have time to stand back before it begins cooking over medium high heat for about 10 seconds before starting its journey down into its new home down there…which will look like something from some sort of sci-fi movie where aliens invade Earth and enslave humans into serving them by doing jobs like frying eggs at work every day without fail since 1989 now!
Hopefully, you’ve gotten a better idea of how to cook this dish. It’s easy, and it’s delicious. The shrimp is a bit of an oddball ingredient in this recipe—but it works! You can use any kind of sausage or chicken sausage you want here; just make sure it’s spicy and has some firm texture to hold up against the sauce without getting mushy on top. Also remember that if you want more than one serving, cook your shrimp per package directions before assembling everything else together into one big bowl full of goodness!
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