Cajun Zoodles
Dive into a spicy, savory plate of cajun zoodles featuring fresh zucchini, hearty shrimp, and smoky andouille sausage.
Equipment
Ingredients
- 32 oz zucchini
- 16 oz shrimp peeled
- 8 oz andouille sausage chopped
- ½ cup chicken broth or vegetable broth
- ½ cup red and green bell peppers chopped
- ¼ cup white wine
- ½ cup onion chopped
- 4 button mushrooms sliced thin
- ½ cup tomato diced
- 3 tablespoons garlic minced
- 1 tablespoons Worcestershire sauce
- 3 tablespoons cajun spice mix
- 2 tablespoons olive oil
- dash Louisiana hot sauce optional
- salt & pepper to taste
Instructions
- Wash the zucchini to remove any dirt. Cut off each end, then use a spiralizer to make zoodles. Roughly chop the zoodles a few times to separate them.
- Heat a skillet over medium heat and add two tablespoons of olive oil. Once shimmering, add the shrimp and sausage. Season with salt and pepper. Cook until the shrimp turn pink and the andouille sausage starts to brown. Remove from the skillet and set aside.
- Deglaze the skillet with the white wine. Once the liquid has reduced, add the chopped onions and peppers and sauté until tender.
- Mix in the diced tomato, garlic, mushrooms, Worcestershire sauce, and chicken broth. Stir continuously until most of the moisture evaporates. (Optionally, add a dash of hot sauce.)
- Add the zoodles to the skillet and stir them into the other ingredients using tongs. Season again with salt and pepper.
- Return the shrimp and andouille sausage to the skillet and cook until the zoodles reach your desired level of doneness and both the shrimp and sausage are thoroughly heated. Serve immediately.
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