Andouille Sausage Shrimp Tacos

This fusion of smoky Andouille sausage and succulent shrimp creates tacos that strike the perfect balance between Louisiana cajun flavors and Mexican-inspired presentation. The combination delivers a protein-packed meal with vibrant colors and contrasting textures that will transform your weeknight dinner routine.

I first created these tacos after a memorable trip to New Orleans when I was craving both Cajun flavors and something handheld. My family now requests this dish at least once a month, and it's become our go-to recipe when entertaining friends who appreciate bold flavors.

Ingredients

• Andouille sausages adds authentic Cajun smokiness and spice to complement the milder shrimp
• Shrimp provides sweet tenderness that balances the bold sausage flavor look for wild-caught when possible
• Bell peppers create sweet veggie crunch and vibrant color choose firm ones with glossy skin
• Jalapeños deliver controllable heat remove seeds for milder flavor or keep for extra kick
• Yellow onions offer aromatic sweetness when cooked look for firm onions with tight dry skin
• Avocado oil tolerates high heat without smoking choose cold-pressed for best flavor
• Butter adds richness and helps vegetables develop caramelization use unsalted to control sodium
• SPG rub the classic salt pepper garlic blend that enhances natural flavors without overpowering
• Mozzarella cheese creates the perfect melt that binds ingredients together
• Tortillas provide the handheld vessel for enjoying this flavorful mixture
• Avocado Lime Crème adds cooling creaminess that balances the spicy elements

How To Make Andouille Sausage Shrimp Tacos

Prepare the vegetables

Chop all peppers and onions into uniform pieces about ¼ inch in size for even cooking. Consistency in size ensures everything cooks at the same rate without some pieces burning while others remain raw.

Sauté the vegetable mixture

Melt butter in a large skillet over medium heat until it begins to foam slightly but not brown. Add all chopped vegetables in an even layer allowing them to make good contact with the hot surface. Season generously with SPG rub stirring occasionally to prevent burning. Cook until vegetables soften and onions become translucent about 5 to 7 minutes. The vegetables should maintain some texture without becoming mushy. Transfer to a bowl and cover loosely with foil to retain heat.

Crisp the Andouille

Add chopped sausage to the same skillet without cleaning it utilizing the leftover flavors from the vegetables. Spread in a single layer allowing space between pieces for proper browning. Cook undisturbed for 2 to 3 minutes before stirring to develop caramelization. Continue cooking another 4 minutes until edges are crisp and fat has rendered. Remove and set aside leaving the flavorful oils in the pan.

Cook the shrimp

Season shrimp generously with SPG rub then lightly coat with avocado oil to help seasonings adhere. Place in the hot skillet in a single layer working in batches if necessary to prevent overcrowding. Cook for 2 minutes per side just until they turn pink and slightly firm. Proper shrimp cooking is crucial as they become rubbery if overcooked even by a minute.

Combine and harmonize flavors

Return all components to the skillet sausage vegetables and shrimp. Gently toss to combine without breaking the shrimp. Allow flavors to meld for 3 to 4 minutes over medium heat stirring occasionally. This brief cooking time together creates a cohesive mixture while maintaining the integrity of each ingredient.

Assemble the tacos

Quickly toast tortillas on the hot surface for about 20 seconds per side until pliable with light browning. Sprinkle mozzarella directly onto the hot tortilla then add a generous portion of the sausageshrimp mixture. Fold and toast each side for optimal crispness and melted cheese. The contrast between crispy exterior and juicy filling creates the perfect taco experience.

The Andouille sausage is truly the star ingredient here. I discovered the magic of this smoky Cajun sausage during a cooking workshop in Louisiana where the instructor emphasized its unique ability to infuse dishes with depth without overwhelming other ingredients. My family particularly loves the crispy bits that form when the sausage is properly seared on a hot surface.

Perfect Pairings

These tacos work beautifully with a simple side of black beans seasoned with cumin and lime. The earthiness of the beans complements the smoky protein mixture while adding extra fiber and making the meal more substantial. For a complete spread consider adding a fresh cabbage slaw dressed with citrus vinaigrette to cut through the richness of the taco filling.

Make Ahead Options

The beauty of this recipe lies in its components which can be prepared up to two days ahead. Cook the vegetable mixture and protein separately store in airtight containers in the refrigerator. When ready to serve simply reheat in a skillet for 3 to 4 minutes until warmed through then proceed with taco assembly. The avocado lime crème actually improves with a day in the refrigerator as flavors meld making this an ideal prepare ahead meal for entertaining.

Spice Level Customization

The heat level in these tacos comes primarily from two sources the jalapeños and the Andouille sausage. For a milder version suitable for children or heatadverse guests remove all seeds and membranes from the jalapeños or substitute with poblano peppers instead. You can also look for mild Andouille which delivers the smoky flavor without intense spice. Conversely for heat lovers add a dash of cayenne to the SPG rub or include some diced serrano peppers with the vegetable mix.

The History Behind The Fusion

These tacos represent a delightful culinary crossroads between Louisiana Cajun cuisine and Mexican street food traditions. Andouille sausage traces its origins to France before becoming a staple in Louisiana cooking particularly in jambalaya and gumbo. By incorporating this distinctly Cajun ingredient into the Mexican taco format we create a dish that honors both culinary traditions while creating something entirely new. This type of fusion cooking exemplifies the beautiful evolution of American regional cuisine.

Recipe FAQs

→ Can I substitute the andouille sausage with another type?

Yes, you can substitute andouille with chorizo for a similarly spicy profile, or use kielbasa for a milder flavor. Just be aware that andouille's distinct Cajun spice profile contributes significantly to the dish's character.

→ How do I make the Avocado Lime Crème?

To make Avocado Lime Crème, blend 1 ripe avocado with 1/2 cup sour cream, juice from 1 lime, 2 tablespoons chopped cilantro, 1 minced garlic clove, and salt to taste until smooth. If it's too thick, add a tablespoon of water at a time until you reach your desired consistency.

→ What's the best way to prevent overcooking the shrimp?

Cook the shrimp just until they turn pink and opaque, which typically takes 4-5 minutes. They should form a slight C shape when properly cooked. Immediately remove them from the heat once cooked as residual heat will continue cooking them. Overcooked shrimp become rubbery and tough.

→ Can I make these tacos ahead of time?

You can prepare the components separately up to a day ahead. Store the cooked sausage, shrimp, and vegetable mixture in the refrigerator. When ready to serve, reheat the mixture in a skillet, then assemble and toast the tacos fresh for the best texture and flavor.

→ What can I serve with these tacos?

These tacos pair well with Mexican street corn (elote), black bean salad, cilantro lime rice, or a simple side salad. For beverages, try margaritas, cold beer, or a citrusy white sangria to complement the flavors.

→ What's SPG rub and can I make it at home?

SPG rub stands for Salt, Pepper, and Garlic seasoning. You can easily make it at home by combining 2 parts kosher salt, 1 part freshly ground black pepper, and 1 part granulated garlic. Mix well and store in an airtight container. This versatile seasoning works well on most proteins and vegetables.