GRILLED ANDOUILLE SAUSAGE WITH SHRIMP, CLAMS, MUSSELS AND GARLIC WITH GRILLED COUNTRY BREAD WITH ANCHOVY BUTTER
Steps:
- For the Country Bread: Combine the butter and anchovies in a food processor and process until smooth; season with salt and pepper.
- Grill the bread until lightly golden brown on both sides, about 20 seconds per side. Remove from the grill and slather some of the anchovy butter on 1 side. Cut each slice in half, while still hot.
- For the sausage and shrimp: Heat the grill to high.
- Brush the sausage with oil and grill until golden brown on both sides and just cooked through. Remove to a platter.
- In a large bowl, toss the shrimp with oil, anchovy butter, and season with salt and pepper, to taste. Grill until slightly charred on both sides and just cooked through, about 1 1/2 minutes per side. Remove to the platter with the sausage.
- Heat a few tablespoons of oil in a large stockpot on the grates of the grill or the side burner of the grill. Add the garlic and cook until lightly golden brown. Stir in the wine, clam juice and thyme, bring to a boil and cook until reduced by half. Add the clams and mussels, cover the pot and cook until all have opened, discarding any that have not opened. Remove with a slotted spoon to a large bowl. Add the sausage and shrimp to the broth and cook for 1 minute. Stir in the butter and parsley and cook for another minute. Season with salt and pepper, to taste. Return the clams and mussels to the pot and cook until just warmed through, about 1 minute. Serve in large bowls with the grilled bread. Garnish with more parsley.
SHRIMP & ANDOUILLE SAUSAGE GUMBO
This makes the silkiest pot of Gumbo that also delivers that perfect amount of heat. Your taste buds will scream out for more. It's even better the next day!
Provided by NolaCherie
Categories Gumbo
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Make roux by heating oil in a large dutch oven over high heat until almost smoking. Add flour & stir until dark red-brown, about 8 minutes. Immediately add celery, onions, & bell peppers. Cook 5 minutes, stirring & scraping the bottom of the pan often. Mix in bay leaves, salt, oregano, & cayenne. Add & stir together stock, canned tomatoes, sausage,& filet seasoning . Boil 15 minutes. (To add okra: reduce heat & simmer until okra is tender, about 15 minutes). Add shrimp to gumbo & simmer until just cooked through, about 3 minutes.
- Serve in bowl & add 1 mound of freshly cooked long-grain rice on top.
- Optional:.
- 1/2 lb. okra, cut into 1/4-inch thick slices.
- Note:.
- Salt & pepper is not added during cooking as the natural salt in the ingredients is more than enough to season it. (Please taste prior to seasoning before eating.).
Nutrition Facts : Calories 569.3, Fat 34.7, SaturatedFat 9.2, Cholesterol 221.3, Sodium 1429, Carbohydrate 21.9, Fiber 3, Sugar 6.7, Protein 41.6
SPICY SHRIMP AND ANDOUILLE SAUSAGE OVER GRITS
Make and share this Spicy Shrimp and Andouille Sausage over Grits recipe from Food.com.
Provided by ratherbeswimmin
Categories Grains
Time 2h35m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Combine the hot green pepper sauce, wine, shallots, lemon juice, and vinegar in a medium saucepan.
- Boil mixture over medium heat until reduced to 1/2 cup (about 15 minutes).
- Stir in 1/2 cup of cream; set aside.
- Bring 1/2 cup cream, 5 cups water, milk and butter to a simmer in a medium saucepan.
- Gradually whisk in the grits.
- Simmer for about 1 hour or until the grits are very soft and thickened; stir frequently.
- Heat olive oil in a skillet over medium heat.
- Add sausage, peppers, onion, and garlic; saute until veggies are tender (about 8 minutes).
- Add shrimp, tomatoes, cajun seasoning, and Old Bay seasoning and saute until the shrimp are opaque in the center (about 6 minutes).
- Season to taste with salt and pepper.
- Return hot-pepper cream mixture to a simmer.
- Spoon grits onto 6 plates.
- Spoon shrimp mixture over grits.
- Drizzle hot-pepper cream sauce over and serve.
SPICY SHRIMP WITH ANDOUILLE SAUSAGE ON GRITS
Categories Pork Shellfish Mardi Gras Sausage Cornmeal Shrimp Spice Bell Pepper Winter Bon Appétit
Yield Makes 6 Servings
Number Of Ingredients 20
Steps:
- Combine hot pepper sauce, wine, shallot, lemon juice and vinegar in heavy medium saucepan. Boil over medium heat until reduced to 1/2 cup, about 15 minutes. Stir in 1/2 cup cream. (Can be made 1 day ahead. Cover and refrigerate.)
- Bring 1/2 cup cream, 5 cups water, milk and butter to simmer in heavy medium saucepan. Gradually whisk in grits. Simmer until grits are very soft and thickened, stirring frequently, about 1 hour.
- Meanwhile, heat olive oil in heavy medium skillet over medium heat. Add sausage, both bell peppers, onion and garlic; sauté until vegetables are tender, about 8 minutes. Add shrimp, tomatoes, Cajun seasoning and Old Bay seasoning and sauté until shrimp are opaque in center, about 6 minutes. Season to taste with salt and pepper.
- Bring hot pepper-cream sauce to simmer. Spoon grits onto 6 plates, dividing equally. Spoon shrimp mixture over grits. Drizzle hot pepper-cream sauce over and serve.
- *Corn grits, also known as polenta, are available at Italian markets, natural foods stores and some supermarkets. If unavailable, substitute 2 cups regular yellow cornmeal, and cook about 30 minutes.
- **A smoked pork-and-beef sausage available at specialty foods stores. Smoked bratwurst, kielbasa or smoked Hungarian sausage can be substituted.
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