Kicking up the heat today with these N’awlins style tacos. Jumbo shrimp that has been sautéed in a Cajun compound butter and tossed with andouille sausage, bacon bits, and peppers. Stuffed in a taco shell and drizzled with a creamy Cajun sauce, shredded cheese, and chopped green onion. You are going to wish every day was Taco day!
Mix up some Cajun Seasoning:
In a small bowl mix together 1½ teaspoons onion powder, 1½ teaspoon garlic powder, 1 tablespoon kosher salt, 1 tablespoon paprika, 1 teaspoon ground black pepper, 1 teaspoon cayenne pepper, 1 teaspoon oregano, 1 teaspoon thyme and 1/2 teaspoon red pepper flakes. Set aside.
Compound the Cajun Butter:
Mix 1 tablespoon of the Cajun seasoning with 1/4 cup softened butter. Set aside.
Fry up the Bacon:
Heat a skillet over low-medium heat. Layer the bottom of the skillet with 6 pieces of bacon. Brown to a nice golden brown, flip once and fry the other side to a golden brown. Transfer to a plated lined with a paper towel to absorb the fat.
Prepare the Shrimp:
In a clean skillet over medium heat melt 2-3 tablespoons of Cajun butter. Add 1 pound of peeled and deveined jumbo shrimp, 2 diced andouille sausages, and 1 small red bell pepper. Sauté for 5 – 7 minutes.
Crumble the bacon and add to the shrimp. Turn off the heat and transfer shrimp to a serving bowl.
Make the Cajun Cream Sauce:
Add a tablespoon olive oil to the skillet and heat on medium-high heat. When the oil is hot, add 2 tablespoons minced garlic and 1/4 cup chopped onion and sauté for 2 – 3 minutes or until the onion is translucent. Add 1/2 cup chicken stock to the skillet scraping the bottom of the skillet loosening the brown bits. Continue cooking until reduced to half, about 2 minutes. Stir in 1½ teaspoons of the Cajun seasoning, 1½ teaspoons smoked paprika, salt, and pepper to taste.
Stir in 1 cup of heavy cream and heat to a simmer, then reduce heat to low continue cooking for 5 minutes or until the liquid is reduced to half. You can add flour to thicken if needed.
As the sauce simmers it will deepen to a golden hue and absorb more of the Cajun flavor.
Assemble the Tacos:
Spoon some shrimp mixture down the center of each taco shell. I used flour, only because I do not care for corn shells, but either is fine. Spoon some creamy Cajun sauce over shrimp and garnish with sliced green onion and shredded Parmesan cheese.
From the Louisiana bayou to your dinner table. The Cajun seasoning adds enough heat to be interesting but does not overtake the dish allowing you to taste all the individual ingredients. You’ll love this one! – Ella💙
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- 6 slices bacon, cooked and crumbled
- 1 pound jumbo shrimp, peeled and deveined
- 2 andouille sausages, chopped
- 1 red bell pepper, diced
- 2 tablespoons *Cajun seasoning
- 1/2 cup chicken stock
- 2 tablespoons minced garlic
- 1/4 cup chopped onion
- 1 1/2 teaspoons *Cajun seasoning
- 1 1/2 teaspoons smoked paprika
- Salt and Pepper, to taste
- 1 cup heavy cream
- 6 taco shells
- 1 1/2 teaspoons chopped parsley
- Parmesan cheese
Heat a skillet over low-medium heat. Lay the bacon on the bottom of the pan. Brown to a nice golden brown, flip once and fry the other side to a golden brown. Transfer to a plated lined with a paper towel to absorb the fat.
Turn the heat to medium add the shrimp, andouille sausages, and pepper in the bacon fat. Mix in the *Cajun seasoning and sauté for 5 – 7 minutes.
Crumble the bacon and add to the shrimp.
In a medium skillet heat 1 tablespoon olive oil over medium-high heat. Add the garlic and onion and sauté for 2 – 3 minutes or until the onion is translucent. Add the white wine to the skillet scraping the bottom of the skillet loosening the brown bits. Continue cooking until the wine is reduced to half, about 2 minutes.
Stir in the *Cajun seasoning, smoked paprika, salt, and pepper.
Stir in the cream and heat to almost bubbling, then reduce heat to low continue cooking for 5 minutes or until the liquid is reduced to half.
Divide the shrimp mixture between the taco shells. Spoon some white sauce over the shrimp and garnish with sliced green onion and freshly shredded parmesan cheese.
*To Make Your Own Cajun Seasoning: Mix 1½ teaspoons onion powder, 1½ garlic powder, 1 tablespoon kosher salt, 1 tablespoon paprika, 1 teaspoon ground black pepper, 1 teaspoon cayenne pepper, 1 teaspoon oregano, 1 teaspoon thyme, and 1/2 teaspoon red pepper flakes in a small bowl. Can store up to 6 months.