1 skillet andouille sausage & shrimp. It's a simple sauté of smoked andouille sausage, and with a little bit of diced tomatoes, chicken broth and milk, the pasta gets cooked right in the skillet! I was honestly a little bit skeptical about this but it really works, and the pasta soaks up all the liquid so don't worry about having a soggy mess. This Andouille Cajun Rice Skillet is a quick and easy one skillet dinner, perfect for any night of the week.
I've said it once and I'll say it again, rice cookers. I like to use my homemade pepper and cheese smoked venison sausage! And I always add more cheese! You can cook 1 skillet andouille sausage & shrimp using 6 ingredients and 3 steps. Here is how you cook that.
Ingredients of 1 skillet andouille sausage & shrimp
- You need 1 package of andouille sausage.
- Prepare 1 bag of raw shrimp.
- You need 1 of red pepper.
- You need 1 of zucchini.
- It’s of Olive oil.
- Prepare to taste of Old bay & Caribbean fish seasoning.
Andouille Sausage Rice Skillet recipe is one of my favorites. Andouille sausage rice skillet is great to serve on game day or make it in the crock pot and serve when tailgating. It will keep in the refrigerator for several days and can be reheated on the stove or in the microwave. Andouille sausage, typically a spiced pork sausage, is often found in Cajun cooking.
1 skillet andouille sausage & shrimp step by step
- Warm skillet on pan to medium high heat. Chop ingredients & place in mixing bowl. Drizzle olive oil, sprinkle fish seasoning & old bay..
- Mix throughly..
- Add everything to pre heated pan. Cook 10-15 minutes. Serve with white rice or in a wrap..
In this recipe, it's served atop green lentils cooked in chicken broth and finished A few housekeeping notes: Make sure to prick the sausage well, either with a fork or a toothpick, otherwise it will bubble and not look as pretty. Adjust the seasonings to suit your preferences. Pack any unused sausage casings in a jar with salt. How to Make Andouille Sausage Skillet Meal. Cajun andouille sausage, one of the two main andouille varieties, is a common ingredient in Louisiana Cajun specialty dishes such as gumbo and jambalaya.