Andouille Sausage and Cajun Shrimp Lettuce Wraps
2 tablespoons olive oil
1 medium onion, finely chopped
1 red pepper, finely chopped
1 celery stalk, finely chopped
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon pepper
1 teaspoon Worcestershire Sauce
1 teaspoon hot sauce (more if desired)
7 ounces canned petite diced tomatoes
12 ounces al fresco all natural Smoked Andouille Chicken Sausage
1 pound fresh rock shrimp or small shrimp (50-60 count per pound)
2 tablespoons fresh lemon juice
2 teaspoons paprika
1 teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon cayenne
½ teaspoon dried thyme
2 heads Boston Bibb lettuce
garnish with chopped green onions and parsley
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.
Andouille Sausage and Cajun Shrimp Lettuce Wraps: Big on flavor, low on carbs, and gluten-free… Healthy eating at its best! With Andouille chicken sausage, rock shrimp, & Cajun spices.
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Wednesday, January 25, 2017 - 3:32pm