Cajun-style Stuffed Shrimp and Sausage

September 30, 2010 When Louisiana brown shrimp or white shrimp are in season (spring and late summer respectively), New Orleans people think of a new way to cook them every day. This one is a great party dish: big shrimp butterflied and stuffed with mozzarella cheese, wrapped in Cajun hot sausage (pre-fried bacon also works), and broiled till the sausage is crispy. Make a million of these: once people start eating them, they won't be able to stop.

24 large (16-21 count) shrimp, peeled and deveined
4 oz. Fontina cheese
24 long, thin (cut on the bias) slices of smoked Cajun sausage (or any hot smoked sausage)

Preheat the broiler and the broiler rack to 450 degrees.

1. Wash the shrimp and pat them dry. Butterfly the shrimp, leaving the tail section intact.

2. Cut the cheese into sticks a little smaller than the shrimp. Insert a stick of cheese into the shrimp.

3. Wrap each shrimp with a piece of sausage, spiraling the sausage around. Secure the sausage with a toothpick.

4. Place the shrimp, cut side up, on the hot broiler rack. Broil until the sausage begins to crisp at the edges and the cheese begins to melt. Serve immediately.

Makes twenty-four.

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