Cajun Sauté 

-Courtesy of Joei DeCarlo

Servings- 4 
Prep Time- 20 minutes
Cook Time- 1 hour 

3 tbsp. butter
1 tbsp. olive oil 
1 tbsp. Old Bay 
1 package of andouille sausage (I prefer Aidells)
1/2 lb. shrimp 
2 zucchini sliced vertically, then horizontally 
3 lbs. baby yellow potatoes (sliced in half, skin on) 
4 cloves of garlic, smashed 
1 shallot, sliced thin
1 box or 1 large can of chicken broth/stock (I prefer College Inn)


  • Heat olive oil & 1 tbsp. butter over medium heat. Soften shallot, then add all garlic cloves.
  • Add baby potatoes, cover with chicken broth/stock. Raise heat to high, bring to a boil.  Reduce heat to medium, cover pot. Let potatoes cook for 30 minutes. 
  • Add 1/2 tbsp. of Old Bay to pot, along with zucchini and sausage. Cook for 10 minutes until soft. 
  • Add shrimp and remaining Old Bay to taste. Reduce heat to medium low. Cook until pink. 
  • Serve with toasted bread for dipping. Enjoy!


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