CAJUN SHRIMP LASAGNA ROLL-UPS
If you enjoy Creole and Cajun dishes, you'll love this one. The seasoning and andouille sausage give it a nice kick, and seafood fans will appreciate the shrimp. -Mary Beth Harris-Murphree, Tyler, Texas
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, saute shrimp and onion in oil until shrimp turn pink. Stir in tomatoes and Cajun seasoning; set aside., In a large saucepan, saute garlic in butter for 1 minute. Stir in flour until blended. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheddar cheese until smooth. Add sausage; set aside., Spread 1/3 cup shrimp mixture over each noodle. Carefully roll up; place seam side down in a greased 13x9-in. baking dish. Top with cheese sauce. Sprinkle with pepper Jack cheese and paprika. , Cover and bake at 350° for 15 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand 15 minutes before serving.
Nutrition Facts : Calories 689 calories, Fat 35g fat (18g saturated fat), Cholesterol 249mg cholesterol, Sodium 1425mg sodium, Carbohydrate 55g carbohydrate (10g sugars, Fiber 3g fiber), Protein 41g protein.
SPICY SHRIMP AND ANDOUILLE SAUSAGE OVER GRITS
This is a great meal that screams New Orleans! The shrimp and sausage combo can't be beat and the spiciness is kept in check by the creamy grits.
Provided by Kelsey Nixon
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the grits: Bring 2 cups of the chicken stock, the heavy cream and 4 tablespoons of the butter to a simmer in a heavy saucepan. Gradually whisk in the grits. Reduce the heat and simmer until the grits have thickened, 15 to 20 minutes, stirring occasionally to avoid lumps. Once the grits are thick and creamy, adjust the consistency with stock, if necessary, and season with salt and pepper.
- For the shrimp and sausage: Heat the olive oil in a large skillet. Add the sausage and brown, then transfer to a plate with a slotted spoon, leaving all of the fat in the pan. Add the garlic, bell peppers and onions. Sprinkle with salt and pepper and saute until tender, 5 to 7 minutes. Add the shrimp and Cajun seasoning to the pan and saute until the shrimp are beginning to turn pink, 1 to 2 minutes. Add the reserved sausage and remaining 1/2 cup chicken stock to the skillet and reduce a bit to intensify those flavors. Stir in the remaining tablespoon butter at the end, garnish with parsley, and add the lemon juice.
- Serve the sausage, peppers and shrimp over the grits.
ANDOUILLE SAUSAGE AND CAJUN SHRIMP LETTUCE WRAPS RECIPE - (4/5)
Provided by TasteAndSee
Number Of Ingredients 20
Steps:
- http://tasteandsee.com/andouille-sausage-and-cajun-shrimp-lettuce-wraps/
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