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.
ingredients
- 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
directions
- Bake the sweet potatoes in a preheated 400F/200C oven until tender, about an hour.
- Scoop out the inside and mash in the butter and cinnamon and set aside.
- About a half an hour in, heat the oil in a pan over medium-high heat.
- Add the sausage and saute for 3 minutes.
- Add the onion, celery and bell pepper and saute for 2 minutes.
- Add the garlic and thyme and saute until fragrant, about half a minute.
- Add the wine and deglaze the pan.
- Add the cream and creole seasoning and simmer to reduce by half, about 5 minutes.
- Mix in the butter, remove from heat and set aside.
- Toss the shrimp in the oil and the creole seasoning to coat.
- Melt the butter in another pan over medium heat-high heat.
- Add the shrimp and saute until cooked, about 1-3 minutes per side and set aside.
- Blanch the kale in boiling water until tender, about 2-3 minutes and drain.
- Divide the sweet mashed potatoes across four plates and top with the kale, shrimp and andouille cream and garnish with parsley.
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Colcannon
I love everything about this. Everything!
This looks AMAZING! I so need to make this, wow! 🙂
This is the most delicious sounding recipe I have seen anywhere so far in 2012. I will be making it!
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.
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.
Wow! Love every ingredient in this recipe. Thanks for sharing 🙂
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! 😀
Looks amazing!!! Thanks for sharing!
Magnificent! That is such a splendid dish.
Cheers,
Rosa
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.
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.
Like how you adapted the recipe to your style. Sounds so-o good!
This looks awesome! I love everything about this dish.
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
I love this dish. Perfect to celebrate Mardis Gras.
I love everything about this. Everything! Thanks for sharing 🙂
I love every layer of this recipe. I'll be sure to try this.
The blackened shrimp looks great!
always wanted to try Gumbo, and that Poboy looks delish… your making me hungry..
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.
My gosh this looks amazing. I'll definitely be trying this out soon, we have sweet potatoes that need to be used up! 🙂
My mouth is watering just reading this recipe and it's not even close to lunch!
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! 🙂
This looks so, so good, wow.
Just made this an it was one of the best things I've ever eaten! Thank you!
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 🙂
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
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 flavors…so tasty! Thank you so much for sharing. 🙂
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!
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!
Made this last night – EXCELLENT!! Thank you!
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!
Anonymous: Glad you enjoyed it!
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 sautéd 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.
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!
Courtney Simpson: I'm glad you enjoyed it! It's definitely one of my favourites!
This recipe is fantastic. The flavours go wonderfully together. As my family doesn’t like Kale, we substituted spinach. Tasted great. Will absolutely make this again.
Hummm miam, thank’s for this
Have made this recipe 3 times now. It is delicious! And my guests are always impressed. Thank you for sharing.
This is a great recipe, it was delicious; everyone liked it. I will say, it is a bit much to make in one session, so I made the sweet potatoes and the cream sauce on one day and the kale and shrimp on the second day. Worked well and will make this again for sure. The one problem I had was that my cream sauce broke horribly while cooking. I sprinkled some flour over the separated butter then whisked in some milk until it came back together. I used a really smoky andouille link which added a great flavor. Thanks Kevin for another great one!
I still fail at perfectly smooth cream sauces but this was still delightful!