Cajun Shrimp with Andouille Sausage
Even though Chef Chris hails from Brooklyn, there is a lot of Southern influence in this meal and he would put his collard greens up against anyone’s! We love the interplay of the four components in this meal: the blackened Cajun shrimp, slices of oven-kissed Andouille sausage, roasted zucchini, squash, and red peppers, and those perfectly slow-cooked bacon-laced collards. Each individual bite is uniquely packed with flavor and together they make a complete meal bursting with Southern comfort. Oh, and it also happens to be completely gluten-free! Chef highly recommends heating this meal in the microwave.
Nutritional facts
Protein
42g
Carbs
37g
Calories
650
Fat
41g
Ingredients
Bacon, Canola and Olive Oil Blend, Butter, Oregano, Andouille Sausage, Onion Powder, Garlic Powder, Shrimp, Black Pepper, Garlic, Collard Greens, Sweet Paprika, Zucchini, White Pepper, Kosher Salt, Mirepoix, Yellow Squash, Thyme, Apple Cider, Red Bell Pepper, Cayenne Powder
Reviews
4.4
Based on 1313 reviews
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Sarah · 03/19/24
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About Chris Ratel
Chris Ratel has been working with food since the age of 13. He attended the School for Food and Hotel Management in NYC and worked with Park Hyatt Hotels for years. He also worked in NYC staples such as Sardis on Broadway, Lundi Brothers in Brooklyn and the Oyster Bar in Grand Central Station. Chris presently works privately for clients and caterers in the NYC and Hudson Valley areas. Residing both in the Hudson Valley area and Brooklyn, he has developed a strong appreciation for food in its simplest, most organic form and hands-on knowledge from the local farmers and purveyors who are growing it.
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