A classic combination of good ol’ Louisiana flavors is constantly on the dinner menu at our house. There is just something so comforting for me to combine the spicy taste of Andouille sausage, tender seared okra, and buttery shrimp. When a can of quality diced tomatoes, fresh garlic, onion and hot sauce is added to the mix, the stakes are immediately elevated. Traditionally this type of Cajun dish would be served over a serving of perfectly cooked white rice, but for a low-carb version I like to serve this spicy dish over strands of tender, roasted spaghetti squash. A quick-and-easy weeknight meal that will certainly add the right amount of spice to any night!
(To view this recipe, click on the blue title of the blog post above*)
Andouille, Okra & Shrimp Sauté over Spaghetti Squash
Ingredients:
- 1 large spaghetti squash, halved lengthwise and seeds removed
- Extra virgin olive oil
- Crushed red pepper flakes
- 2 garlic cloves, minced
- 1 yellow onion, diced
- Salt & Pepper
- ½ lb. fresh okra, ends trimmed and cut into rounds
- 1-15.oz. can diced tomatoes
- 1 lb. shrimp, peeled and deveined
- 1 lb. Andouille sausage, cut into rounds
- Fresh parsley, for garnish
- Hot sauce, for serving
Directions:
- Preheat the oven to 400 degrees. Drizzle the cut sides of the halved spaghetti squash with olive oil. Place them cut side-down on a baking sheet. Roast in the preheated oven for 35-40 minutes, or until the squash is tender when pierced with a knife. Allow the squash to cool and then scrape out the strands of squash into a mixing bowl with a fork.
- In a large Dutch oven, heat 1 Tablespoon of olive oil and a pinch of crushed red pepper flakes over medium heat. Add in the garlic and onion and sauté for 5 minutes. Add in the cut okra and season with ½ teaspoon of salt and ¼ teaspoon of freshly ground black pepper.
- Add in the diced tomatoes and cook, stirring often for another 5 minutes. Add in the shrimp and sausage and cook an additional 3 minutes, or until eh shrimp are pink and the sausage heated through.
- Divide the spaghetti squash amongst the serving plates. Top with the tomato mixture. Garnish with freshly chopped parsley and hot sauce to taste.
Tagged: Andouille sausage, Cajun, Creole, diced tomatoes, Louisiana cuisine, okra, shrimp, spaghetti squash
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