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Andouille Sausage and Cajun Shrimp Lettuce Wraps

Andouille Sausage And Cajun Shrimp Lettuce Wraps

Big on flavor, low on carbs, gluten-free, and healthy eating at its best.  With Andouille chicken sausage, rock shrimp, & Cajun spices.

Course Appetizer
Cuisine American
Keyword Lettuce Wrap, Sausage, Shrimp
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 16
Calories 99 kcal
Author Holly Sander

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

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.

Recipe Notes

*Prep ingredients ahead of time:  You can chop the onions peppers and celery ahead of time and store in resealable plastic bags until needed.  If you're using the green onion and parsley for garnish you can chop those ahead and store as well.