|Nathalie Dupree's Shrimp and Grits|
|by Nathalie Dupree|
"Breakfast shrimp and grits" has long been a staple of the South Carolina Lowcountry, the favored morning repast during the busy summer shrimp season.
1 - 10 of 37 for cajun sausage shrimp
Result Page: 1
Saute the onions, peppers and sausage in butter. Add ... spicy sauce and simmer until well thickened. Top with the cheese and serve with tossed green salad.
In a medium ... mushrooms, celery, and sausage. Continue to ... add in the shrimp. Continue to ... tomatoes, chili power, Cajun seasoning and the ... 30 minutes or less.
Chop vegetables and Andouille sausage into a small ... Andouille, garlic, and Cajun spices. Mix well. ... lot so for smaller amounts, cut recipe in half.
In a large ... the chicken, steak, shrimp, and sausage; it is ... cilantro. Season, to taste, with cumin, garlic salt, and additional pepper and chili powder.
Cook rice in ... sauce to taste. Shrimp and sausage may be cut ... meat if desired. Heat through and serve, add more hot sauce to your serving if desired.
Bring chicken, water, ... bouillon, tomatoes, and sausage to a boil. ... gumbo. Add the shrimp and cook about ... fat per cup. Only 240 calories per cup.
Cut sausage into 1/2 inch ... 30 minutes. Add shrimp and cook through ... (Use remainder of tomato juice if more liquid is needed. Adjust spices to taste.)
In large Dutch ... oil together. Saute sausage in oil over ... and rice. Add shrimp and bring to ... additional 10 to 15 minutes or until rice is tender.
Using a large ... 1/2 teaspoons Autin's Cajun's seasoning. Next ... clean and peel shrimp and 1/2 bottle ... in butter. De-skin sausage and chop up ... stirring every 15 minutes.
Season to taste: ... corn, celery, onions, smoke sausage. Turn fire down, simmer, add last tomatoes, shrimp and okra. Cook for 1 hour occasionally stirring.
Result Page: 1
top of page