Ingredients

The following ingredients have 4 Servings
  • 16 ounces shrimp (16 - 20 count, raw peeled and deveined)
  • 8 ounce Andouille sausage (sliced)
  • 2 tablespoons Cajun seasoning
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 3 cloves garlic (finely diced)
  • 1 small onion (diced)
  • 1 cup okra (sliced)
  • 2 red bell peppers (chopped into chunks)
  • ½ cup chicken stock (or vegetable stock)
  • ½ teaspoon sea salt
  • 1½ cups heavy cream
  • ½ cup grated Romano cheese
  • 1 tablespoon Italian parsley (chopped)
  • 4 cups cooked brown rice (cooked per instructions on the box )

Instruction

  • Coat the shrimp with one tablespoon of the cajun seasoning.
  • Heat the olive oil in a large skillet over medium-high heat. Add the shrimp and sauté for 2-3 minutes. Or until almost fully cooked. Remove the shrimp from the pan and set on the side until needed.
  • Using the same pan, add the butter to the pan juices. Add the onion and peppers to the pan and sautéfor 3-5 minutes. Or until the onions are translucent and peppers are soft.
  • Add the okra, sausage and garlic to the pan and continue to sauté for 3-4 minutes.
  • Add the chicken broth, cream and Romano cheese to the pan. Reduce the heat to medium and allow the sauce to reduce by about one-third. Stir occasionally, allowing the sauce to let the flavor of the peppers and sausage release into the cream sauce.
  • Reseason to your taste with sea salt and black pepper. **Add additional Cajun seasoning and/or hot sauce if you like heat.
  • Add the shrimp back into the pan, and bring the mixture back to a minimum temperature of 165 degrees.
  • Serve over brown rice or your favorite grain.