Cajun Shrimp Cakes With Andouille Sausage

Ingredients

• 2 lbs cooked medium shrimp (cut into pieces, or you can use scallops)
• 8-9 ounces andouille sausages, chopped
• 3-5 tablespoons butter
• 1 small onion, finely chopped
• 1-2 tablespoon fresh minced garlic (or to taste)
• 1 small green bell pepper (finely chopped)
• 2/3 cup mayonnaise
• 1 egg, slightly beaten (use an extra large egg or use 2 small eggs)
• 2 teaspoons seasoning salt (or to taste or use white salt)
• black pepper
• 3 cups breadcrumbs, divided (made from crustless bread)
• 2 green onions, finely chopped
• 2 tablespoons Dijon mustard
• 2 tablespoons butter, with
• 2-3 tablespoons oil (for frying)

Directions

1. 1

   Place the shrimp and chopped sausage in a food processor and process using on/off turns until coarsely chopped.

2. 2

   In a skillet melt butter over medium heat; add in the onion, bell pepper and garlic, sauté stirring for about 4 minutes or until softened; transfer to a large bowl.

3. 3

   Add in shrimp and sausage to the vegetable mixture.

4. 4

   Stir in mayo, egg, 1 cup breadcrumbs, green onions, mustard, seasoned salt and black pepper; cover the mixture and chill for a minimum of 2 hours.

5. 5

   Form the mixture into 15 (1-1/2-inch thick) patties.

6. 6

   Place the remaining 2 cups breadcrumbs in a shallow bowl.

7. 7

   Coat each patty with the crumbs patting with hands to adhere.

8. 8

   Transfer to a cookie sheet or large plate.

9. 9

   Cover and chill for 30 minutes or up to 24 hours.

10. 10

    Heat the butter with oil in a large skillet over medium-low heat.

11. 11

    Add in the shrimp cakes and cook about 6 minutes on each side or until browned.