Andouille Sausage Shrimp Tacos

These Andouille sausage and shrimp tacos bring a smoky southern twist to classic handheld fare They are my go to when friends come by and I want something bold and satisfying without a fuss The combination of spicy sausage tender shrimp and a crisp creamy finish makes every bite irresistible

The flavors are incredible with the sausage adding that signature smoke and spice while the shrimp keeps everything fresh I first threw these together for a backyard hangout and they disappeared before I could even sit down

Ingredients

• Andouille sausage: chopped or minced This sausage brings smoky spice Look for one with a coarse grind and a reddish hue
• Shrimp: rough chopped deveined and shells removed Fresh or thawed from frozen I like buying wild caught for the sweetest flavor
• SPG rub: Salt Pepper Garlic seasoning An easy way to build layers of flavor Choose one with pure simple ingredients for the best taste
• Avocado oil: Neutral and high heat perfect for searing the shrimp and sausage
• Green bell peppers: chopped Sweet and grassy taste Pick firm heavy peppers without blemishes
• Yellow bell pepper: chopped Adds brightness and color Look for one that feels dense
• Jalapenos: diced For a spicy punch Use glossy smooth peppers with no soft spots
• Yellow onions: chopped Mild and sweet when cooked Pick onions that are firm with dry skins
• Unsalted butter: For sautéing vegetables Adds richness Always use unsalted so you control the seasoning
• Mozzarella cheese: shredded Melts smoothly for a creamy contrast Buy whole milk blocks and shred yourself if you can
• Tortillas: flour or corn Warm and pliable I love them both but recommend corn for extra flavor
• Avocado Lime Crème: for topping Creamy tangy and slightly herby I make mine with ripe avocado lime juice and a scoop of Greek yogurt

Step-by-Step Instructions

Prep the Vegetables:

Chop two green bell peppers one yellow bell pepper two jalapenos and two yellow onions into small even pieces This helps them cook evenly and blend into the taco filling

Sauté the Vegetables:

Heat your griddle or a big skillet over medium Melt two tablespoons of unsalted butter and swirl to coat the surface Scatter in the peppers jalapenos and onions Season generously with SPG rub Cook for at least five to seven minutes stirring often until soft and translucent Slide them to one side or a plate to stay warm

Crisp the Sausage:

On the same hot griddle add the chopped Andouille sausage Cook six to eight minutes tossing with a spatula to get plenty of color All those brown edges mean extra flavor Once it is crispy and browned scoop it out to a bowl

Cook the Shrimp:

Toss the shrimp with SPG rub and a bit of avocado oil Lay them on the griddle in a single layer They will cook fast so watch closely Give them four to five minutes total turning to get them pink and opaque but not rubbery

Combine Everything:

Return the sausage and sautéed vegetables to the griddle with the shrimp Use your spatula to toss it all together Cook an extra three to four minutes so the flavors mingle Taste for seasoning

Toast and Fill the Tortillas:

Warm your tortillas one by one on the griddle until slightly crisped Sprinkle on a little shredded mozzarella Add three to four tablespoons of the filling then a spoonful of Avocado Lime Crème Fold the tortillas around the filling and toast each taco on both sides two minutes per side until golden brown and the cheese is melted

Serve Hot:

Pile the toasted tacos on a plate Garnish as you like Serve right away for the best texture and flavor

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I am especially partial to the Andouille sausage in this recipe Its punchy smoky warmth brings the whole taco together Growing up my dad would add it to everything from gumbo to fried rice so naturally it landed in my tacos too

Storage Tips

If you have leftovers store the filling and tortillas separately The mixture will keep in an airtight container in the fridge for up to three days Reheat in a skillet over medium so it stays juicy and not soggy Only assemble and toast the tacos before serving for the best freshness

Ingredient Substitutions

Any spicy sausage like chorizo or kielbasa makes a good stand in for Andouille If you need a dairy free option swap out mozzarella for a plant based shred or skip it entirely No avocado Try a dollop of plain Greek yogurt mixed with lime zest

Serving Suggestions

Set out extra toppings like pickled onions chopped cilantro and thinly sliced radish For a bigger meal serve these next to black beans or a simple corn salad A squeeze of lime at the end really brightens up every bite

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Cultural Context

These tacos take inspiration from both the Gulf Coast and Mexican flavors Andouille is a staple in Cajun cuisine while the use of fresh veggies and tortillas brings that classic taqueria feel It is a mashup that always hits the spot at my house for taco night

Recipe FAQs

→ How do I prevent shrimp from overcooking?

Shrimp cook quickly; sauté just until pink and opaque, which usually takes about 4-5 minutes. Avoid overcooking to keep them tender.

→ What type of sausage works best?

Andouille sausage provides a smoky, slightly spicy punch that complements the shrimp and vegetables perfectly; use high-quality links for best flavor.

→ Can I use flour or corn tortillas?

Both flour and corn tortillas work; select your favorite or offer both for variety. Toasting them adds texture and helped them hold the filling.

→ What if I don't have avocado lime crème?

Try topping with plain avocado slices, a dollop of sour cream, or your favorite creamy salsa as a substitute.

→ How can I make these tacos spicier?

Add extra diced jalapeños, a dash of hot sauce, or sprinkle with chili flakes when sautéing the vegetables.