Anyone who has visited the Louisiana Bayou have come away with some very distinct factoids. (1) Louisiana spicy cultural mix. (2) Louisiana natives are into spicy fun. and (3) The food is spicy cajun good. Now if you are not a cajun already, just give us a minute and you will be eating, talking, and feeling like a cajun real soon.
As the food examiner from this region, I try to share how food cooking and shopping can be interesting, fun, and economical. You just have to know how to be creative. That’s how I decided to make a pound of Hillshire Farms Turkey Sausage a Cajun cousin to a Louisiana Shrimp. Now these recipe variations pop right out of my head. Maybe I was a chef in a former life. Maybe the episodes of Master Chef stuck in my subconscious. Possibly one of my forefathers, whose bloodline was a mixture more interesting than gumbo, sent those creative twists on the products at hand through these royal genes. Okay, I guess you get the picture.
I was strolling through the aisles of my favorite hometown Albertson’s Supermarket just thinking of meals as I go. I stumbled upon these ingredients:
1 lb Hillshire Farms Turkey Sausage
Med bag of Louisiana peeled shrimp
1 can of diced tomatoes/jalapenos added
Chopped onions, green peppers
Seasonings of choice: I used Paprika, garlic powner, light seasoned salt, parsley, and red pepper flakes.
Here is the family mingle.
Heat a skillet med/hi with olive oil or olive oil cooking spray. Put in seasoning and crystalize. Put in sausage cut into bite size proportions. Sprinkle in seasonings and let sausage and seasoning cook to mix a flavor base (slightly drier than a rue). Put in the diced tomatoes and simmer all together. Turn down put in shrimp ( I used two cups). Let simmer covered. You know that shrimp are cooked when the turn pink. Serve over brown rice or angle hair pasta. Bon’ a petit! Laisez les bon temps roulez.