Go Back
Cajun Skillet
Print Recipe

Cajun Skillet

Course: Main Course
Cuisine: Cajun

Ingredients

  • 1 lb Raw Shrimp peeled and deveined
  • ¼ tsp Creole Seasoning
  • ¼ tsp Onion Powder
  • ¼ tsp Garlic Powder
  • ½ tsp Salt
  • 1 lb Andouille Sausage ground or sliced
  • 2 Poblano or Bell Peppers diced
  • 2 Small Onions diced
  • 1 Rib of Celery diced
  • 1 cup Sweet Corn

Cornbread Fritters (from Foodandwine.com)

  • 1 cup GF all-purpose flour
  • ½ cup Cornmeal
  • 1 ½ tbsp Sugar (add more for a sweeter fritter)
  • ¾ tsp Salt
  • ¼ tsp Baking powder
  • ⅛ tsp Baking soda
  • ¾ cup Water
  • 2 tsp Neutral oil (plus more for frying)

Instructions

Corn Fritters

  • Combine 1 cup GF all-purpose flour, ½ cup Cornmeal, 1 ½ tbsp Sugar, ¾ tsp Salt, ¼ tsp Baking powder, and ⅛ tsp Baking soda in a mixing bowl
  • Add ¾ cup Water and 2 tsp Neutral oil into the dry ingredients and stir until a smooth dough forms
  • Scoop the dough into small balls using a teaspoon.
  • Heat oil to 350℉ in a high wall skillet and fry dough balls in small batches until crispy.
  • Remove cooked fritters from oil and let drain on a wire rack until cool.

Cajun Skillet

  • Combine 1 lb Raw Shrimp, ¼ tsp Creole Seasoning, ¼ tsp Onion Powder, ¼ tsp Garlic Powder, and ½ tsp Salt in small bowl. Toss the shrimp until coated and place in the fridge to rest.
  • Heat a large skillet and cook 1 lb Andouille Sausage until browned through.
  • Remove cooked Andouille from the pan, leaving the sausage fat, and transfer to a large mixing bowl. Cover the bowl to retain heat.
  • Remove shrimp from the fridge and add to the hot skillet. Fry shrimp in the remaining sausage fat until fully cooked.
  • Remove cooked shrimp from the pan and transfer to the large mixing bowl.
  • Add diced veggies and sweet corn to the hot skillet and cook over medium heat, adding more oil if necessary. Stir frequently until veggies are softened to your liking.
  • Transfer the cooked veggies to the mixing bowl and stir all the ingredients together.
  • To serve place a small layer of Corn fritters in the bottom of a bowl and top with skillet mixture. You can add Louisiana or Tobasco hot sauce for an extra kick.