$10 buck dinners!

Well balanced meals for a family of 4. $10 or less!

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Creamy Cajun Shrimp and Andouille Pasta

Apparently veggie prices are going to sky rocket for a few months. I’m told it’s because of flooding and frost. It was quite shocking to see lettuce AND celery at $2 a bunch. But, luckily, Sprouts seemed to counteract the high veggie prices with some great meat and seafood deals. Sounds good to me. Shrimp and Andouille? Hmmm. Screams cajun pasta to me! How about you? Oh, and if you like it super spicy (like me and my hubby), top with a dash of cayenne. Yummo!

Creamy Cajun Rigatoni:

1/2 to 3/4 bag of rigatoni pasta (or your preferred pasta) cooked as directed – $.75
1/2 lb Shrimp (41-50 count) – $2.49 (on sale this week for $4.99/lb)
1 or two andouille (sliced on bias) – $.99 (on sale this week. I used one, should have used 2)
1 green pepper, diced – $.77
1/2 onion, diced – $.25
1 large Roma Tomato, diced – $.35
2 cups half and half – $1.75
1 small can of drained, mushrooms – $.79
1/4 cup parmesan cheese, grated – $.50
1 cup milk – fridge
3 Tbsps butter (olive oil for more heart healthy) – $.40
2 Tbsp flour – pantry
3 Tbsps Cajun or Soul Seasoning – pantry
1/2 tsp salt – pantry
1 tsp minced garlic – pantry
1/2 pepper – pantry

COST: $9.04

Place shrimp in bowl and season with 1 tablespoon Soul Seasoning. Toss till coated and set aside.

In a large skillet over medium heat, sauté andouille in butter or olive oil until cooked, then add shrimp. Cook a few mins on each side (till pink), then remove shrimp and andouille. Shell shrimp while continuing to cook cream sauce.

In the same pan, sauté onion, green pepper, mushrooms and garlic. Cook for about 2-3 mins, then add diced tomato and sprinkle remainder of soul or cajun seasoning over veggies. Mix and continue cooking on medium heat. Add flour and stir. Whisk in milk and stir till thick and mixture comes to simmer. Add parmesan cheese and stir. Add half and half, as well as sausage and shrimp to milk/roux mixture. Bring back up to simmer and immediately turn off.

Pour sauce over cooked and well drained rigatoni or linguine and toss. Top with more Parmesan cheese and serve with salad or garlic bread.

We served with some fresh cut french bread. The loaf price at our local fresh market is $1.29, but we only used half, so add I added .$.65 cents.

GRAND TOTAL: $9.69 (Pasta and French bread)

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Chicken and Andouille Gumbo

My father is law is the master at gumbo, so I’m in no way trying to compete. But my kiddo asked for gumbo over jambalaya the other day and I figured, why not? Chicken and Andouille gumbo has got to taste delicious, even if it’s not the authentic version. And boy was I right! Great flavor, pretty healthy and perfect for the crockpot or dutch oven meal that no one has to watch. That’s exactly what I did. Prepared it and left. A few hours later, we came back to a house smelling oh so yummy. Perfect!

Chicken and Andouille Gumbo:

1 1/2 lbs chicken breasts (they’ve been on sale lately) – $3.97
1/2 to 1 lb Andouille sausage, cut into 1-inch pieces – $1.59 (Mgrs special. Make sure and check for those)
2-3 Tbsp lard or Olive oil (your preference) – pantry
1 medium onion, diced – $.35
1 cup largely diced zucchini (or substitute with Okra. You could even add both!) – $.60
2-3 stalks celery, diced – $.40
1/4 cup chopped green onions – $.30
1 can diced tomato (14oz) – $.69
1 small can tomato sauce (8oz) – $.29
1/4 cup flour – pantry
4 cups chicken stock (I add chicken bouillon to water, it’s cheaper) – pantry
2 tsp Salt – pantry
1 tsp freshly ground black pepper – pantry
2 tsp Worcestershire sauce – pantry
2 tsp crushed garlic – pantry
2 bay leaves – pantry
1/2 tsp fresh thyme – pantry
1 tsp cayenne and a few dashes of Louisiana Hot sause (hot sauce optional)- pantry
1 1/2 cups uncooked white rice – $.30

COST: $8.19

In a large pot or dutch oven, brown Andouille over medium heat. Once cooked, remove the sausage, but leave the fat. Add additional lard or oil to the fat. My butcher makes their own sausage and I buy them on Manager special. They are very lean. If I use packaged, I notice it renders a lot more fat. So, for lean meat, I add 3 Tbsps oil and for fattier meats, only 2 Tbsps additional oil.

Next, heat the fat and oil up to medium/medium high heat and add flour, stirring constantly and until flour becomes brown in color. Once brown, turn heat down to low and add zucchini, onion, garlic, celery and okra.

Give a quick stir and slowly pour in chicken stock. Once stock is in the pot, give a nice, good stir to make sure the roux is incorporated with the liquid. Now add the tomatoes and tomato sauce, green onions, bay leaves, Worcestershire sauce, thyme, salt, Cayenne, black and hot sauce. Bring to a boil over high heat.

Cut chicken into large chunks and add to boiling mixture. Give a good stir, then add back the browned Andouille and reduce gumbo to slow simmer. Cover and cook for 2 1/2 hours.

After cooking is complete, you can remove chicken from gumbo and shred, then return to pot or just use the back of your ladle to break apart the chicken while it’s in the gumbo. Continue simmering while you prepare your rice and don’t forget to adjust the seasoning if necessary.


Pour rice into pot. Make sure your pot has a good lid. Add water to pot until it’s above the rice, precisely to your first finger tip knuckle line. Cover and bring to boil. Once boiling, reduce heat to slow simmer. Cook 20 mins and leave covered. DO NOT LIFT LID BEFORE 20 MINS!

GRAND TOTAL: $8.19 (I also made some quick corn bread muffins to accompany the meal. You could add a salad or french bread. It’s your choice! Add $1.53 if you do corn bread.

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