A Shrimp and Andouille Bake is reminiscent of a cajun or low country boil. We put together a recipe to make this in your kitchen without the fuss or the mess. Seafood boils are great when enjoyed outdoors but can be a lengthy process with a lot of cleanup. With this recipe you have it all in a baking dish with everything needed for a full family meal!
What is a Shrimp and Andouille Bake?
If you have ever ventured to a cajun restaurant or enjoyed time at some of the coastal eateries in the Carolinas or Maryland you are probably familiar with large pots of shrimp, crab, clams, or crawfish steamed with potatoes, corn, sausages, or any sorts of variations. In Louisiana and the Gulf coastal areas popular stews are comprised of peppers and onions among other veggies. We have combined these flavor profiles to make a one dish meal that is packed with flavor!
What is Andouille? And can I substitute this with something else?
Andouille is a key ingredient to many Cajun styled dishes, but isn’t mandatory for a Shrimp Bake. Andouille in it’s truest form comes from France and is quite a different product than what we usually see in cajun cooking. In France it is made with intestine and has a very strong flavor, whereas what we usually see in the US is a smoked pork sausage with a piquant flavor. In any case if you aren’t inclined to smoked pork styled sausages, you can always try a smoked beef variety, a chorizo, or other styles of sausages. There are several brands to choose from and can be found in many grocery stores even outside of the Gulf area.
Why do you boil the potatoes before adding to the bake?
A chef’s secret for Shrimp and Andouille bakes and in many other dishes is the practice of precooking potatoes to make them more crispy and less likely to overcook the accompanying ingredients. This works well not just for this dish but also hash browns, home fries, and many other potato- based foods. Alternatively you could skip the potatoes and make this dish with rice on the side, which would also be great! You could also pour it over pasta!
Shrimp and Andouille Bake
Equipment
Ingredients
- 1 pound Shrimp Size does not matter. however if they have shells you may remove them and leave the tail, or leave whole
- 8 ounces Andouille Or use chorizo, or your choice of other spicy or smoked sausages. Slice into large pieces
- 1 each Bell pepper Any color can work but we love yellow or red. Diced into large pieces
- 3 each Shallots You can also use white or yellow onion, but we love the sweetness roasted shallots give. Peel and chop into large pieces
- 2 each Garlic peeled and rough chop
- 1 pound Red potatoes You can also use yukon gold potatoes. Cut into large squares
- .25 cups Olive oil
- 1 each Scallion chopped
- 4 each Parsley Optional, chopped
- .5 tsp Old bay seasoning
- 3 each Thyme Can also use dried thyme, half teaspoon in place of fresh
- .5 tsp Sea salt
- 1 ea Lemon Cut into quarters
Instructions
- Gather the ingredients. Preheat oven to 450 degrees.
- Meanwhile, boil the potatoes until tender, about 15 minutes. Strain when done and allow to dry slightly.
- Arrange everything in a baking dish except for the shrimp. These will be added later to prevent overcooking. Toss gently to season the oil and old bay. Bake in oven for about 25 minutes. Do not stir too much so that the vegetables caramelize. Lower heat to 350 then add shrimp and return to oven. Bake another 10 minutes until shrimp is done. Lemon may be discarded after that. Bon appetit!