The City Magazine Since 1975

Peppered Shrimp & Andouille Scramble

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  • 8 large eggs
  • 1/4 cup milk
  • Dash of hot sauce
  • 1/4 tsp. Cajun seasoning
  • 3/4 lb. shrimp, peeled and deveined, tails removed, and roughly chopped
  • 2 Tbs. canola or olive oil
  • 1 Tbs. black pepper
  • 2 Tbs. unsalted butter
  • 3/4 cup diced and cooked andouille sausage
  • 10 slices Texas toast (available in the packaged bread or frozen food section of grocery stores) or 5 English muffins, toasted

Whisk eggs, milk, hot sauce, and Cajun seasoning together. Set aside. Toss shrimp in oil and pepper. Heat a large nonstick skillet over medium-high heat. Add shrimp and cook until opaque, about four minutes. Drop in butter, reduce heat to medium and, once butter is melted, pour egg mixture over shrimp, stirring to evenly cook the eggs. Fold in sausage and cook eggs to desired doneness. Serve over Texas toast or English muffin.