I want to start off by saying that this is MY version of New Orleans style BBQ shrimp. It’s delicious (and a little rich!) but missing Worcestershire sauce and made with andouille sausage. This version is also not #whole30 friendly but if you take out the butter and either use ghee or just #Tessemaes hot buffalo sauce, it’s compliant.

  • 1 diced link of Wellshire Farms smoked andouille sausage
  • 1/2 cup of sliced onions
  • 1/2 cup sliced green bell peppers
  • 1/2 – 1 stick of butter
  • 1/2 cup of Frank’s Red Hot
  • 1 pound of Gulf shrimp with shell on
  • Seasonings for the shrimp – salt, pepper, paprika, onion powder, garlic powder
  • 2 tablespoons of olive oil
  • 1 tablespoon of minced garlic
  • 1 lemon or orange
  • French bread (optional)
  1. Season the shrimp and let marinate in the fridge for a few hours or overnight.
  2. In a large skillet, sauté the minced garlic, onions, bell pepper and olive oil.
  3. Add the diced andouille sausage. The Wellshire Farms version is sugar free and one of my favorites.
  4. Add the butter and hot sauce and let simmer.
  5. After the sauce has simmered, add in the marinated shrimp and cover for approximately 8-10 minutes. Reminder stove should be on low.
  6. Take a large spoon and spoon the sauce over the shrimp multiple times to spread out the hot sauce and butter flavoring. Make sure all shrimp are fully cooked.
  7. Slice the lemon or orange and place over the shrimp.
  8. Once complete, spoon some of the shrimp and sauce into a bowl and serve with sliced French bread to soak up all of the flavors in the sauce.

This recipe should result in 4 servings.

For those interested in what the Wellshire Farms smoked andouille sausage looks like:

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