This Cajun delight serves 2-4, depending on how you dish it up. It can be used as an appetizer or main course. Bright, textured, and deeply flavorful!
Ingredients:
6 oz Shrimp, peeled, deveined, de-tailed
3 oz Andouille Sausage, diced
½ cup Cornbread Mix
1 Egg
½ Tbsp Oil
¼ Cup Buttermilk (or regular milk)
2 Green Onions, thinly sliced – separate white from green tops
2 cloves Garlic, chopped
2 Ears Corn, kernels cut
12-14 Grape Tomatoes, sliced in half
1 Colored Bell Pepper (yellow/orange/red) - diced
2 Tbsp Butter
Lemon Quarter
1 Tbsp Cajun Spice Blend
Salt & Pepper to taste
Directions:
Prep - Peel and chop 2 cloves of garlic. Thinly slice the green onions, separating the white bottoms and hollow green tops. Remove any husks and silks from the corn; cut the kernels off the cobs. Medium dice bell pepper. In a bowl, combine the chopped garlic, sliced white bottoms of the scallions, half of the corn kernels, and the bell pepper. Halve the tomatoes and place in a bowl.
Make the corn pancakes - In a small mixing bowl, combine the cornbread mix, egg, ½ tablespoon of oil, remaining corn kernels, and 1/4 cup of buttermilk. Whisk to combine but don’t overmix. In a large pan (nonstick, if you have one), heat a generous drizzle of olive oil on medium-high until hot. Scoop or pour the batter into the pan to make 4 equal-sized pancakes, keeping them separate. Cook 2 to 3 minutes per side, or until golden brown and cooked through. Transfer to a plate and cover with foil to keep warm. Wipe out the pan.
Cook the shrimp and sausage - Pat the shrimp dry with paper towels and remove the tails, if needed. Place in a bowl and season with salt, pepper, and Cajun spice blend to taste. Toss to thoroughly coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the diced sausage seasoned to the pan and sauté for 1-2 minutes, until browning just begins to occur, then add shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until shrimp are opaque and cooked through. Leaving any browned bits in the pan, transfer to a plate/bowl.
Cook the vegetables - In the same pan (with all those tasty brown bits), heat a good drizzle of olive oil on medium-high until hot. Add the bowl containing the peppers, garlic, corn, and white onion parts; season with a pinch of salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the butter and tomatoes; season with another pinch of salt and pepper. Cook, stirring frequently, for 2 to 3 minutes, until the butter is melted and the tomatoes are softened. Turn off the heat.
Finish it up & Serve – Add the cooked shrimp and sausage back to the pan of cooked vegetables, and squeeze lemon wedge over the mixture; stir to combine. Taste, and season with salt, pepper, and/or more Cajun spice if desired. Serve the finished mixture over the corn pancakes. Garnish with the sliced green onion tops and a drizzle of remoulade! Serves 2-4.
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