Cajun Shrimp Salad

I made this salad last weekend for my friend who, very kindly, put a replacement motor on my zero turn lawn mower. I went stupid and ran it full out on choke for an hour. For anyone who doesn’t know why this is a bad thing, please, learn from my (aahhm) mistake. Running it on choke floods the motor with gas. And it gets everywhere inside the motor. The result, a burned out motor. SIGH. Anyway, I love seafood but do not get to have it too often lately. This was a special occasion since my friend saved me $1,000 by replacing the motor at my place. I was able to make it the night before so I could help with the motor. The salad was a big hit and I now have a freshly cut yard. 🙂

1 pound Andouille Sausage or other hot style sausage of your choice, chopped
Splash of Extra Virgin Olive OIl (EVOO)
2 pounds large Shrimp, deveined, peeled and cut in thirds ( save the shells and cook them down to make a shrimp broth that I freeze for later use. It adds an extra ooopmh to seafood dishes.)
1/2 large Red Bell Pepper, chopped
6 Green Onions, chopped
1 rib Celery, chopped
6 ozs softened Neufchatel Cheese (or Cream Cheese)
1/2 Cup Olive Oil Mayo
1 tablespoon Sriracha Hot Sauce
1 tablespoon Creole or Spicy Brown Mustard
2 teaspoons of my “Fuzz’s No Salt Cajun Seasoning” or any Cajun or Blackened Seasonig
1 teaspoon Worcestershire Sauce
1 teaspoon Lemon Juice
Celt Sea Salt and fresh ground Pepper to taste
Shredded Romaine Lettuce
Toasted Buns

In a large skillet, heat a small amount of EVOO. Brown the chopped sausage for about 3 minutes. Drain any excess grease from pan. Add shrimp. Cook until shrimp pink and firm about 3 minutes. Remove sausage and shrimop from pan. Cool completely.
In a large bowl mix sausage, shrimp, bell pepper, onions and celery. In a small bowl combine the neufchatel cheese, mayo, hot sauce, mustard, worcestershire sauce, lemon juice and seasonings. Mix until smooth. Add to sausage and shrimp. Stir to cover evenly. Chill for at least 3 hours. Toast buns under broiler until slightly brown. Serve chilled salad on toasted buns with shredded romaine.

About okieranchwife

I am a transplant to Oklahoma and an escapee from an unspecifed Northeast State. I enjoy growing my gardens and cooking what I grow.
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2 Responses to Cajun Shrimp Salad

  1. Melinda Mitchell says:

    Is it difficult to mix the cream cheese mixture with the cooled sausage n shrimp. I’m wondering how this wpuld taste warm? Sounds very tasty. Once I get my kitchen unpacked, I’m gonna try some new recipes.

  2. Melinda, It was not too difficult to mix with the cooled sausage and shrimp, and I think it would also taste great warm. It has some wonderful falvor either way. Good luck with the unpacking. Let me know what you think of the shrimp salad. Thank you for reading my blog!

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