Cajun Pumpkin Stew: Andouille Sausage & Shrimp

It is pumpkin season but that doesn't mean we have to keep serving pumpkin and other squash the same old way; you know, butter, nutmeg, etc. It is delicious, but I get a little overdosed on the same flavors. I decide to try pumpkin with a little Cajun seasoning and this stew is what resulted.
It was such a success with my family that my son, who never eats squash had seconds. My daughter who usually doesn't like sausage loved the andouille sausage, it's texture is more like kielbasa, than say Italian sausage.
Now don't feel limited to just using pumpkin in this recipe. You can substitute any type of squash, acorn, butternut, or even sweet potatoes. It is great served over saffron rice, or wild rice, dirty rice… all work really well.

Cajun Pumpkin Stew: Andouille Sausage & Shrimp

by Diane Balch simplelivingeating.com

preparation: 20 minutes: Baking time: 45 minutes

Ingredients: 1 sugar pumpkin: skin & seeds removed, cut into cubes 2 tablespoons of Extra-Virgin Olive Oil (EVOO) 1 red onion chopped 12 ounces of Andoulille sausage chopped (used Aidells) 24 small shrimp peeled 1 teaspoon of Cajun seasoning (used McCormick) 14.5 ounces of diced tomatoes salt and pepper to taste
Directions: 1) Pre-heat oven to 425 degrees.
2) Cut pumpkin into cubes. (There are videos on you tude on how to do this) Put cubes in a large baking dish and drizzle some EVOO on them and salt. Bake for about 45 minutes or until squash is soft and lightly browned.
3) While the pumpkin is roasting sauté the onion on medium high heat in 2 tablespoons of EVOO in a large skillet. As the onion starts to soften add the sausage and brown.
4) Next add the shrimp and cover it with the Cajun seasoning and some salt and pepper. Add diced tomatoes and heat through or until the shrimp becomes opaque.
5) Add the pumpkin when it is done roasting.
Serve over rice of your choice.

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Foodie Friday Features:

From: Made to Glow

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