Cajun Inspired Pitas
Equipment
- Griddle
Ingredients
- 1 package of Howe Farms Andouille Sausage
- 1 lb Shrimp Cooked
- 6 Pitas
- 3 large tomatoes cut into wedges
- 1 red onion sliced thin
Dressing
- 2 tbsp Olive Oil
- 1½ tbsp Red Wine Vinegar
- 1 tsp oregano
- Salt to taste
- Black pepper to taste
- Colonel De Bayou Blend Seasoning to taste
Cajun Remoulade
- 1 cup mayo
- 2 tbsp dijon mustard
- Splash of worcestershire sauce
- Splash lemon juice
- 1 tbsp prepared horseradish
- Hot sauce to taste
Instructions
- Combine olive oil, red wine vinegar, oregano, salt and pepper in bowl and add in tomatoes and onions. Mix well and set aside.
- Combine remoulade ingredients in bowl and set aside.
- Preheat your griddle or pan over medium heat
- Slice sausage into discs and brown until fully cooked
- Remove tails from shrimp if necessary and cook shrimp for a few minutes, just until warmed through. Season shrimp with Bayou Blend. Shrimp can be easily overcooked.
- Warm pitas
- Stuff pita with sausage, shrimp, tomato and onion salad, and top with cajun remoulade.
- Enjoy!