Author Notes
Low carb, big flavor, gluten-free eating! W/Andouille chicken sausage, rock shrimp, & Cajun spices. (If you're making this on game day you can chop the veggies the day before to save some time!) —Holly
Ingredients
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2 tablespoons
olive oil
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1
medium onion, finely chopped
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1
red pepper, finely chopped
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1
celery stalk, finely chopped
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2
cloves garlic, minced
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1 teaspoon
salt
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1 teaspoon
pepper
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1 teaspoon
Worcestershire Sauce
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1 teaspoon
hot sauce (more if desired)
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7 ounces
canned petite diced tomatoes
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12 ounces
al fresco all natural Smoked Andouille Chicken Sausage
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1 pound
fresh rock shrimp or small shrimp (50-60 count per pound)
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2 tablespoons
fresh lemon juice
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2 teaspoons
paprika
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1 teaspoon
garlic powder
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1/2 teaspoon
onion powder
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1/4 teaspoon
cayenne
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1/2 teaspoon
dried thyme
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2
heads Boston bibb lettuce
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garnish with chopped green onions, and parsley
Directions
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Heat olive oil in a medium skillet over medium-high heat. Add onions, red pepper, celery, ½ teaspoon salt, ½ teaspoon pepper, Worcestershire sauce, and hot sauce, then sauté for 7 minutes.
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Meanwhile, in a small bowl combine the rock shrimp, lemon juice, 1 tablespoon of olive oil, 1/2 teaspoon salt and pepper, paprika, garlic powder, onion powder, cayenne, thyme, and set aside.
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Stir the fresh minced garlic into the veggies in the sauté pan, and cook for 1 more minute.
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Add Andouille Sausage and diced tomatoes and bring to a simmer, then add the shrimp and cook for 2-3 more minutes.
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Spoon two tablespoons of the sausage and shrimp mixture into each piece of lettuce, and sprinkle with green onions and parsley.
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