After the season of bingeing, it’s time to slow down a bit and enjoy light and meatless meals.
Here’s a New Orleans special that uses only fresh plump shrimps, butter and spices.
“This easy-to-make dish has a sweet, salty and spicy taste in one rich, flavorful sauce,” Gumbo managing director Albert Alavera says.
The shrimp is seasoned with Cajun spices and Andouille sausage, and served in foil packets or plastic pouches, the same way Cajun shrimps are served in New Orleans.
“You can make your own cajun spice by combining 2 tbsp butter, 2 tbsp oil, 1 tsp cayenne pepper, 1/2 tsp salt and 1 tsp chili powder,” Alavera adds.
Andouille sausages are available in delis and major supermarkets. The corn can be substituted either with potatoes or sweet potatoes.
Cajun shrimp
1 tbsp oil
1 tbsp garlic
250 g shrimps, shelled and deveined
50 g Andouille sausage
6 tbsp cajun spice
1/2 c chicken broth
Boiled corn on the cob, cut into 4 pieces
Salt to taste
French fries
