Ever notice how some things are just made for each other. … You know … Peanut Butter and Jelly, or Grilled cheese sandwiches and tomato soup. Simple elements, but put together, just magical! …. In Cajun cuisine Andouille sausage and Gulf shrimp are found in gumbo, etoufee, jambalaya and other dishes. There’s lots of room for imagination and creativity with their inclusion. We love both of these, and when featured together we call it Cajun Fusion. ……. This is not meant to be a recipe, but more like idea food for your imagination. It’s obviously very simple. …. But very tasty!
Ingredients (In General)
Andouille Sausage – We make Andouille and then smoke it and vac bag it for later use. These are 8†x 1-1/2†links. Use a link or maybe two! .... It's your show.
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Shrimp – Would prefer wild caught Gulf shrimp, but they’re up to $14 a pound in our area. These are farm raised. About half the price. A pound is needed.
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The Trinity – Can’t do Cajun without the trinity. … Onion, celery and green pepper
Seasoning - When you say Cajun, there are a ton of them available out there. We make our own so we can control the level of salt.
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This is a good creole mix, but I don’t know where I got it from.
