Cajunville Shrimp & Andouille Skewers with White Remoulade Sauce

Cajun French: la saucisse (la sō-sees) – sausage

This recipe makes a great appetizer for football season as well as for an elegant meal. It can also make an entree by doubling the amount. The skewers can be used in so many ways. The white remoulade is very versatile. Toss boiled shrimp for a shrimp cocktail, use as a sandwich spread, dip for vegetables, so over fish, chicken or steak and so many more uses. Be creative!

Mais C’est Bon!

Enjoy!!

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Cajunville Seasoning

Ingredients:
¼ cup salt
¼ cup garlic powder
¼ cup finely ground black pepper
2 Tbl sweet paprika
2 Tbl onion powder
1 Tbl cayenne pepper
1 Tbl chile lime seasoning

Place all ingredients in mixing bowl
Using whisk, thoroughly combine ingredients
Store in airtight container

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Cajunville Rub

Ingredients:
¼ cup brown sugar
¼ cup sweet paprika
1 Tbl black pepper
1 Tbl chile lime seasoning
1 Tbl garlic powder
1 Tbl onion powder
1 tsp cayenne pepper

In mixing bowl, add all ingredients
Whisk ingredients combining thoroughly
Store in airtight container

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