Blackened Shrimp on Kale and Mashed Sweet Potatoes with Andouille Cream

Blackened Shrimp on Kale and Mashed Sweet Potatoes with Andouille Cream

Mardi Gras is next week already and while I may not be attending it is a great excuse to enjoy some Southern cooking! That being said it was the perfect time to pull out this recipe for blackened shrimp mashed sweet potatoes with andouille cream that I came across on Our Life in Food a not too long ago and was saving for a special occasion. Andouille sausage is an amazing ingredient in Southern cuisine and I have been into it ever since I came across it! The andouille cream or gravy in this recipe sounded absolutely delightful and combine that with the tasty blackened shrimp and you have a complete winner! Normally I would think that the andouille cream and blackened shrimp would be served on grits but I liked the idea of serving them on the creamy mashed sweet potatoes like this. The only thing that was missing was some vegetables and I went for some winter greens in the form of blanched kale for a complete tasty meal in one bowl.

Blackened Shrimp on Kale and Mashed Sweet Potatoes with Andouille Cream

Spicy blackened shrimp served on blanched kale and mashed sweet potatoes all smothered in a tasty andouille cream.

Servings: makes 4 servings

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

Printable Recipe
  • 1 pound sweet potatoes
  • 1 tablespoon butter
  • 1/4 teaspoon cinnamon
  • 1 tablespoon oil
  • 1 andouille sausage, diced
  • 2 tablespoons onion, diced
  • 2 tablespoons celery, diced
  • 2 tablespoons bell pepper, diced
  • 1 clove garlic, chopped
  • 1 teaspoon thyme, chopped
  • 1/4 cup white wine or broth
  • 1 cup heavy cream
  • 1 teaspoon creole seasoning
  • 1 tablespoon butter
  • 1 pound shrimp, shelled and deviened
  • 1 tablespoon oil
  • 2 teaspoons creole seasoning
  • 1 tablespoon butter
  • 1 bunch kale, coarsely chopped
  • 2 tablespoons parsley
  1. Bake the sweet potatoes in a preheated 400F oven until tender, about an hour.
  2. Scoop out the inside and mash in the butter and cinnamon and set aside.
  3. About a half an hour in, heat the oil in a pan over medium-high heat.
  4. Add the sausage and saute for 3 minutes.
  5. Add the onion, celery and bell pepper and saute for 2 minutes.
  6. Add the garlic and thyme and saute until fragrant, about half a minute.
  7. Add the wine and deglaze the pan.
  8. Add the cream and creole seasoning and simmer to reduce by half, about 5 minutes.
  9. Mix in the butter, remove from heat and set aside.
  10. Toss the shrimp in the oil and the creole seasoning to coat.
  11. Melt the butter in another pan over medium heat-high heat.
  12. Add the shrimp and saute until cooked, about 1-3 minutes per side and set aside.
  13. Blanch the kale in boiling water until tender, about 2-3 minutes and drain.
  14. Divide the sweet mashed potatoes across four plates and top with the kale, shrimp and andouille cream and garnish with parsley.

Similar Recipes:
Shrimp and Andouille Grits
Fresh Pea Risotto with Spicy Grilled Shrimp
Shrimp and Okra Gumbo
Fried Green Tomato and Shrimp Remoulade Po Boy
Fried Green Tomato BLT with Shrimp Remoulade


Katie said...

I love everything about this. Everything!

Sara said...

This looks AMAZING! I so need to make this, wow! :)

CookinFanatic's Mom said...

This is the most delicious sounding recipe I have seen anywhere so far in 2012. I will be making it!

Blue Ridge Mountains said...

I am always looking for recipes to use up some of the kale in our garden. This fills the bill. I wonder if I have the courage to make this dish for my husband. He usually eats any new dish I try.

ashareofmylife said...

hope soon I will find time to try this recipes at home. I love cooking but due to some circumstances now, I don't have the spae and time yet. But I am always looking forward to that day.

Barb @ WishfulChef said...

Wow! Love every ingredient in this recipe. Thanks for sharing :)

Amrita said...

This is a delightful dish, indeed! I absolutely adore southern cooking and love Andouille sausage. I wish I was in New Orleans for Mardi Gras - who can beat the good food and lovely time one has there! :D

mireia badia said...

Looks amazing!!! Thanks for sharing!

Rosa's Yummy Yums said...

Magnificent! That is such a splendid dish.



Joanne said...

What I love about New orleans food is how bold the flavors are and this does not fail to disappoint! each component is bursting with them.

Steve @ the black peppercorn said...

Awesome recipe Kevin. Love this southern dish here. I posted my recipe for homemade andouille sausage today. Funny that two guys from Toronto had posts about andouille on the same day.

Kathleen Richardson said...

Like how you adapted the recipe to your style. Sounds so-o good!

dinnerordessert said...

This looks awesome! I love everything about this dish.

JavelinWarrior said...

Kevin, I'm in love with this dish! The color you achieved on the shrimp is amazing and I really want to try this with those sweet potatoes... I have featured this post in today's Friday Food Fetish roundup. Let me know if you have any objections and thanks for the inspiration

Esi said...

I love this dish. Perfect to celebrate Mardis Gras.

Experience life said...

I love everything about this. Everything! Thanks for sharing :)

Lynda @ TasteFood said...

I love every layer of this recipe. I'll be sure to try this.

Elizabeth said...

The blackened shrimp looks great!

William cloud 9 said...

always wanted to try Gumbo, and that Poboy looks delish... your making me hungry..

Terri said...

Kevin, I was wondering what creative dish I could prepare with the bag of sweet potatoes I was given and the bunch of kale I have in the refrigerator. This is perfect! Thank you.

Healthy and Homemade said...

My gosh this looks amazing. I'll definitely be trying this out soon, we have sweet potatoes that need to be used up! :)

Lori Riddle said...

My mouth is watering just reading this recipe and it's not even close to lunch!

Carrie said...

So glad that you liked this, Kevin! It's still one of my favorite dishes that I've ever made. I think I know where the sweet potatoes in my pantry are headed! :)

Somerset wedding gal said...

This looks so, so good, wow.

Michelle said...

Just made this an it was one of the best things I've ever eaten! Thank you!

Cara said...

What a great combination of flavors! I prefer the sweet potatoes to grits too. Then again, I've never actually had grits, but I know I really love sweet potatoes :)

Anonymous said...

I made this two nights ago. This is one of the best dishes I've ever eaten! The contrast between the cajun shrimp and sweet potatoes with cinnamon went so well together. And the andouille sauce was so rich and flavorfull! Can't say enough good things about this one! THANK YOU

Sara said...

Hi there, Just wanted to let you know that I made this recipe and LOVED it! I love that it's a unique recipe with really wonderful tasty! Thank you so much for sharing. :)

Soup-a-Woman said...

This looks amazing. I want to take these same flavors and convert it to a soup. Love the addition of sweet potatoes to the mix!

Anonymous said...

Just make this dish tonight and I was a hit....sooo yummy! My mom is a picky eater and cleaned her plate. This will be something I will make again. Thank you!

Denise said...

Made this last night - EXCELLENT!! Thank you!

Anonymous said...

Made this dish minus the kale for my boyfriend for Valentine's Day. It was amazing. The Andouille sauce is to die for and the sweet potatoes went amazingly well with the shrimp. Love, love, love this. Thank you Kevin!

Kevin said...

Anonymous: Glad you enjoyed it!

Anonymous said...

Kevin came across this link looking for shrimp and kale on google. I was so inspired by your picture and dish that I made my own rendition with whatever was in my pantry. Hubby and I cooked up oat bran with pumpkin puree seasoned with cumin, thai red chili paste, cinnamon and some sugar. Kale was saut├ęd with some spicy peanut sauce and shrimp were fried with some turmeric and thai red curry paste ( could have used a bit of chili powder but next time). Our meal looked a lot like your picture but with a whole different thai twist. Thank you again for making a boring weeknight meal exciting and delicious.

Courtney Simpson said...

Let me start by saying this is the first comment I've left about any recipe and there have been many, many recipes. This. Was. Amazing. Amazing. My husband raved about it but I hate he wasn't home when I made it because the aromatics of the sausage/veggies/wine/cream were heavenly. I doubled the amount of sweet potato because I'm a sweet potato addict.This dish will be made again and again! Fine dining restaurant quality, thank you!

Kevin Lynch said...

Courtney Simpson: I'm glad you enjoyed it! It's definitely one of my favourites!

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