Andouille Cream Sauce
6oz Andouille sausage, minced
¼ c onion, minced
3 cloves of garlic, crushed
½ tsp Cajun seasoning
¼ tsp black pepper
¼ c flour
2 c heavy cream
2 Tbsp unsalted butter
1 lemon wedge
Brown minced Andouille sausage on medium heat; remove from skillet, and set aside. Add onions, garlic, Cajun seasoning, and black pepper, and cook 2-3 minutes.
Add flour, stirring constantly. Slowly add heavy cream and continue whisking until it comes to a boil.
Add butter, slowly stirring until it melts, and then add Andouille sausage to the mixture.
Continue to stir until thick.
Squeeze juice from lemon wedge.
Taste and adjust seasonings as needed.
Plate and serve immediately.
20g Fat (12g Saturated fat, 60mg Cholesterol.) 140mg Sodium. 4g Carbohydrates (0g Fiber, 1g Total sugar.) 3g Protein.
Lower Fat: Substitute a reduced-fat sausage such as Al Fresco Chicken Sausage for smoked sausage. Substitute fat-free half-and-half for heavy cream. Omit butter. 60 Calories. 2g Fat (.5g Saturated fat, 20mg Cholesterol.) 125mg Sodium. 3g Carbohydrates (0g Fiber, 0g Total sugar.) 2g Protein.
Lower Carbohydrate: Recipe is lower in carbohydrates as is.
Lower Sodium: Use reduced-sodium sausage such as Richard’s Reduced-Sodium Smoked Sausage and salt-free Cajun seasoning to reduce sodium to 75mg.
Dairy-free: Use dairy-free heavy cream and butter. 300 Calories. 31g Fat (20g Saturated fat, 15mg Cholesterol.) 125mg Sodium. 3g Carbohydrates (0g Fiber, 0g Total sugar.) 2g Protein.
Gluten-free: Use gluten-free flour. Ensure Cajun seasoning is gluten-free. No significant change in macros.
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