Difficulty Medium
Cook Time 15 min
Heat None
A loaded burrito packed with Cajun-seasoned shrimp and sausage, creamy coleslaw, and all the fixings that'll make you forget about your local burrito shop. Crispy kettle chips on the side complete this Louisiana-meets-Mexico fusion feast.
✨ AI Summary Step-by-Step Cooking Guide Print Share Ingredients 4 large flour tortillas (12-inch) 1 lb large shrimp, peeled and deveined 12 oz andouille sausage, sliced into rounds 2 tablespoons Cajun seasoning 2 cups shredded Mexican cheese blend 1 cup Chipotle Chalula Cajun homemade ranch (or store-bought chipotle ranch) 1/2 cup sliced jalapeños 1 medium red onion, diced 1 cup corn kernels (fresh or frozen) 2 cups red beans and Spanish rice, prepared 1 1/2 cups Cajun coleslaw Kettle cooked chips, for serving 2 tablespoons olive oil Directions 1 Heat olive oil in a large skillet over medium-high heat. Season shrimp and sausage with Cajun seasoning and cook for 5-7 minutes until shrimp are pink and sausage is browned. Set aside. 2 In the same skillet, sauté red onion and corn for 3-4 minutes until softened. 3 Warm tortillas in a dry skillet or microwave for 20 seconds to make them pliable. Lay each tortilla flat and layer with red beans and rice down the center, leaving 2 inches on each side. 4 Top the rice with shrimp and sausage mixture, sautéed onions and corn, Cajun coleslaw, jalapeños, and shredded cheese. Drizzle generously with chipotle Cajun ranch. 5 Fold in the sides of the tortilla, then roll tightly from bottom to top, tucking as you go to keep everything inside. 6 Optional: Place burritos seam-side down in a hot skillet for 2 minutes per side to crisp up the tortilla and melt the cheese. 7 Slice in half diagonally and serve with kettle cooked chips on the side and extra ranch for dipping.
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