Cajun Shrimp Cakes With Andouille Sausage - cooking recipe

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)

Preparation

Place the shrimp and chopped sausage in a food processor and process using on/off turns until coarsely chopped.
In a skillet melt butter over medium heat; add in the onion, bell pepper and garlic, saute stirring for about 4 minutes or until softened; transfer to a large bowl.
Add in shrimp and sausage to the vegetable mixture.
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.
Form the mixture into 15 (1-1/2-inch thick) patties.
Place the remaining 2 cups breadcrumbs in a shallow bowl.
Coat each patty with the crumbs patting with hands to adhere.
Transfer to a cookie sheet or large plate.
Cover and chill for 30 minutes or up to 24 hours.
Heat the butter with oil in a large skillet over medium-low heat.
Add in the shrimp cakes and cook about 6 minutes on each side or until browned.