Shrimp Cakes with Andouille Sausage

1. 1

   Coarsely chop shrimp and sausage in processor, using on/off turns.

2. 2

   Melt 1 tablespoon butter in small skillet over medium heat.

3. 3

   Add bell pepper and onion; saute until vegetables soften, about 5 minutes.

4. 4

   Transfer to medium bowl; cool.

5. 5

   Add shrimp and sausage to vegetable mixture.

6. 6

   Stir in mayonnaise, 1/2 cup breadcrumbs, green onion, and mustard; season with salt and pepper.

7. 7

   Cover and chill 30 minutes.

8. 8

   Form shrimp mixture into eight 1-inch-thick cakes.

9. 9

   Place remaining 3/4 cup breadcrumbs on plate.

10. 10

    Coat each cake with crumbs, patting to adhere.

11. 11

    Transfer to plate; cover and chill 15 minutes or up to 1 day.

12. 12

    Melt 1 tablespoon butter in heavy large nonstick skillet over medium-low heat.

13. 13

    Add shrimp cakes; saute until brown, about 6 minutes per side.

14. 14

    Transfer 1 cake to each of 6 plates and serve.

15. 15

    Andouille sausage can be found in specialty foods stores and some supermarkets.

16. 16

    You can substitute hot links, kielbasa sausage or smoked Hungarian sausage in these recipes.

* Per serving · 4 servings · Values may vary.

No additional tips available.