Name: Andouille Sausage and Cajun Shrimp Lettuce Wraps
Ingredients: 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

Servings16 servings

Instructions

1
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.
2
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.
3
Stir the fresh minced garlic into the veggies in the sauté pan, and cook for 1 more minute.
4
Add Andouille Sausage and diced tomatoes and bring to a simmer, then add the shrimp and cook for 2-3 more minutes.
5
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

Instructions

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