Cajun Shrimp Cakes With Andouille Sausage Recipe

Name: Cajun Shrimp Cakes With Andouille Sausage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs cooked medium shrimp (cut into pieces, or you can use scallops); 8 -9 ounces andouille sausages, chopped; 3 -5 tablespoons butter; 1 small onion, finely chopped; 1 -2 tablespoon fresh minced garlic (or to taste); 1 small green bell pepper (finely chopped); 2/3 cup mayonnaise; 1 egg, slightly beaten (use an extra large egg or use 2 small eggs); 2 teaspoons seasoning salt (or to taste or use white salt); black pepper; 3 cups breadcrumbs, divided (made from crustless bread); 2 green onions, finely chopped; 2 tablespoons Dijon mustard; 2 tablespoons butter, with; 2 -3 tablespoons oil (for frying)

Servings: persons

2 lbs cooked medium shrimp (cut into pieces, or you can use scallops)
8 -9 ounces andouille sausages, chopped
3 -5 tablespoons butter
1 small onion, finely chopped
1 -2 tablespoon fresh minced garlic (or to taste)
1 small green bell pepper (finely chopped)
2/3 cup mayonnaise
1 egg, slightly beaten (use an extra large egg or use 2 small eggs)
2 teaspoons seasoning salt (or to taste or use white salt)
black pepper
3 cups breadcrumbs, divided (made from crustless bread)
2 green onions, finely chopped
2 tablespoons Dijon mustard
2 tablespoons butter, with
2 -3 tablespoons oil (for frying)

1
Place the shrimp and chopped sausage in a food processor and process using on/off turns until coarsely chopped.
2
In a skillet melt butter over medium heat; add in the onion, bell pepper and garlic, saute stirring for about 4 minutes or until softened; transfer to a large bowl.
3
Add in shrimp and sausage to the vegetable mixture.
4
Stir in mayo, egg, 1 cup breadcrumbs, green onions, mustard, seasoned salt and black pepper; cover the mixture and chill for a minimum of 2 hours.
5
Form the mixture into 15 (1-1/2-inch thick) patties.
6
Place the remaining 2 cups breadcrumbs in a shallow bowl.
7
Coat each patty with the crumbs patting with hands to adhere.
8
Transfer to a cookie sheet or large plate.
9
Cover and chill for 30 minutes or up to 24 hours.
10
Heat the butter with oil in a large skillet over medium-low heat.
11
Add in the shrimp cakes and cook about 6 minutes on each side or until browned.

1902

kcal

Calories

153

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 lbs cooked medium shrimp (cut into pieces, or you can use scallops), 8 -9 ounces andouille sausages, chopped, 3 -5 tablespoons butter, 1 small onion, finely chopped, and more.

Yes, Cajun Shrimp Cakes With Andouille Sausage falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cajun Shrimp Cakes With Andouille Sausage

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions