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Cajun Shrimp and Andouille Sausage with sundried tomatoes

Discussion in 'Off Topic' started by Trlsmn, Feb 15, 2011.

  1. Trlsmn

    Trlsmn In Utero (Portland) Well-Known Member

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    Cajun Shrimp and Andouille Sausage with sundried tomatoes and some quick blanched pencil asparagus

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  2. richdav

    richdav oregon Member

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    Why did you post that? Now I have to go out and find some good gumbo. It looks so good!
     
  3. jtcrash

    jtcrash Bremerton New Member

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    Wow, This reminds me of home, Orginally from Baton Rouge, may have to show some of my recipes.
     
  4. glockguy

    glockguy Albany Oregon Well-Known Member

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    once again your mean
     
  5. Trlsmn

    Trlsmn In Utero (Portland) Well-Known Member

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    I can guarantee you that cost less than taking the family of 4 to McDonalds!
     
  6. Trlsmn

    Trlsmn In Utero (Portland) Well-Known Member

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    Please do post some recipes!

    I just made it up as I went along so that how I will write it.


    3 cloves garlic chopped, 2 shallots chopped both thrown into a Wok on med high with olive oil

    Throw in one onion cut into long slivers, throw in 2 handfuls of sundried tomatoes and 1/2 lb coarse sliced mushrooms fry for a few minutes on high.

    Toss on 1 tbs Cajun seasoning and 1 tbs Old bay seasoning add 1/2 cup water throw in sliced Andoulle sausage cover and let it steam for a few until the sausage is hot, taste and add more spice if needed.

    After the sausage seems cooked throw in shrimp for two minutes, now at the same time you throw in the shrimp use some roux to thicken the juices.

    Salt pepper powdered garlic to your taste

    I used noodles because I'm out of rice but this really really really should have been served with Dirty Rice!

    EAT!
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  7. jtcrash

    jtcrash Bremerton New Member

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    Don't remember the name my mom used to cook it

    Take 6 to 8 slices of smoked bacon and sautee till cooked add 1 lg onion diced 1 red or yellow pepper diced cayenne pepper, 1 can rotel , half stick 0f butter, make sure you cut your bacon up small when sautee.Add small box of velvetta cheese and just cream the mixture. Add 2 cups of heavy cream then add shrimp in sauce cook 15 min on low watch so cream does not burn. Boil fettichinni noodles in a pot , drain and add to the sauce turn off heat and stit let sit 15 min to thicken and absorb,SO GOOOOOOD
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  8. 3 AE

    3 AE Oregon Member

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    To all who post the pictures of their meals, you're mean! I can smell it,it's so good.I can taste it,it's delicious! Can I please have more? :thankyou:
     
  9. drew

    drew OR Well-Known Member

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    I'd make them each order a single burger on 29 cent burger night. They'd probably be angry when you started eating this. Old Bay is good stuff. I use it for a variety of things including some fried chicken seasonings.

    This makes me wish I'd taken some pictures of the duck gumbo I made a few months back. Might have to make it again.
     
  10. marty8587

    marty8587 NE Portland Active Member

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    Where are you getting your andoulli? I like Gartners but others may be good to.
     
  11. Trlsmn

    Trlsmn In Utero (Portland) Well-Known Member

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    Winco
     
  12. CIPuyleart

    CIPuyleart La Center, WA Bronze Supporter Bronze Supporter

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    Good to see others that actually enjoy cooking and experimenting a little. My wife and I have been running a blog site (purelyprimal.com) now since September posting up a new recipe every week day. It's been fun to share and watch it grow.