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Cajun House Shrimp and Andouille in a Light Cajun Cream Sauce

Russell Terry's
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Serves/Makes: 6
Ready in: < 30 minutes

1 pound uncooked shrimp (peeled and deveined)

1 pound Andouille sausage (diced 1/4-inch x 1/2-inch)

8 cloves sliced garlic

1/2 cup Holy Trinity (diced onions, green peppers and celery)

2 leaves fresh basil, left whole

1 medium tomato, diced

1 tablespoon Cajun seasoning

1 cup heavy cream

1 cup beer

1 teaspoon salt

1 tablespoon butter

Saute Holy Trinity, garlic and basil. Add andouille and saute until brown. Add tomatoes and cook 2-3 minutes until soft. Add beer and boil. Add heavy cream, salt and Cajun seasonings. Stir in shrimp and cook 3-4 minutes. Sauce should be thick. Serve over rice or pasta.

Recipe Source: Cajun House

Recipe Source: cdkitchen.com

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