• 4servings
  • 635calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B3, B6, B9, B12, C, D
MineralsIodine, Fluorine, Chromium, Manganese, Calcium

Ingredients Jump to Instructions ↓

  1. 2 teaspoon(s) vegetable oil , for cooking vegetables 1 cup(s) (additional) vegetable oil , for cooking shrimp 5 cup(s) (diced) celery

  2. 1/2 cup(s) (diced) green bell pepper

  3. 1/2 cup(s) (diced) onion

  4. 1 1/2 teaspoon(s) Cajun seasoning

  5. 1 clove(s) (large) garlic , minced

  6. 2 scallions , finely chopped

  7. 1 1/2 pound(s) medium shrimp , peeled, deveined

  8. 2 large eggs

  9. 1 3/4 cup(s) panko (dried Japanese breadcrumbs)

  10. 1/2 teaspoon(s) salt

  11. 6 ounce(s) andouille sausage , fully-cooked and finely chopped 5 cup(s) light mayonnaise

  12. 4 piece(s) (4-inch long each) French Bread , split, toasted 2 cup(s) shredded romaine lettuce

  13. 6 slice(s) tomato

Instructions Jump to Ingredients ↑

  1. Heat 2 teaspoons oil in a nonstick skillet. Add celery, green bell pepper, onion, and Cajun seasoning. Cook over medium-low heat, stirring occasionally, until softened, about 6 minutes. Stir in garlic and cook 1 minute. Remove skillet from heat; stir in scallions and let cool.

  2. In a food processor, finely chop 1 cup of the shrimp. With a chef's knife, coarsely chop remaining shrimp.

  3. In a bowl, beat eggs with a fork. Add shrimp, 3/4 cup of the breadcrumbs, salt, and reserved cooked vegetables. Stir well to combine. Cover and refrigerate 30 minutes.

  4. In same nonstick skillet, cook andouille until lightly browned, 8 minutes. Drain on paper towels; let cool. In a small bowl, stir andouille and mayonnaise.

  5. Heat remaining 1 cup of the oil in a skillet over medium heat until hot. Spread remaining 1 cup of the breadcrumbs on a piece of waxed paper. Shape shrimp mixture into 6 long oval patties, about 3/4-inch thick. Gently coat patties with breadcrumbs. Cook patties 5 minutes per side, or until browned and cooked through; drain on paper towels.

  6. Spread andouille mayonnaise on cut sides of bread. Place lettuce, burgers, and tomatoes on bottom halves of bread. Replace tops.


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