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
16 Lettuce Wraps
medium onion, finely chopped
red pepper, finely chopped
celery stalk, finely chopped
cloves garlic, minced
hot sauce (more if desired)
canned petite diced tomatoes
al fresco all natural Smoked Andouille Chicken Sausage
fresh rock shrimp or small shrimp (50-60 count per pound)
fresh lemon juice
heads Boston bibb lettuce
garnish with chopped green onions, and parsley
In This Recipe
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.
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.
Stir the fresh minced garlic into the veggies in the sauté pan, and cook for 1 more minute.
Add Andouille Sausage and diced tomatoes and bring to a simmer, then add the shrimp and cook for 2-3 more minutes.
Spoon two tablespoons of the sausage and shrimp mixture into each piece of lettuce, and sprinkle with green onions and parsley.