Andouille Crusted Rock Shrimp Recipes

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ANDOUILLE CORNBREAD STUFFING



Andouille Cornbread Stuffing image

Provided by Emeril Lagasse

Categories     side-dish

Yield 2 servings

Number Of Ingredients 12

1 tablespoon olive oil
1/4 cup chopped onion
4 ounces (1/2 cup) chopped Andouille sausage
1/4 cup chopped green onion
2 tablespoons chopped celery
2 tablespoons chopped green bell pepper
1 tablespoon minced garlic
1 cup day old cornbread, crumbled
3/4 cup chicken stock
Creole spice-recipe enclosed
Salt and pepper
2 medium green peppers, tops removed and cavity cleaned out

Steps:

  • Preheat oven to 350 degrees. In a large skillet heat oil over high heat. Add the onion and Andouille, and saute for 1 minute. Add the green onions, celery, chopped bell pepper, and garlic, cook 1 minute. Then stir in the cornbread and stock, season with creole spice, salt and pepper, and cook, stirring for 2 minutes. Fill the cavity of the whole peppers and place in a baking dish and bake for 25 minutes.

EMERILIZED BARBECUED SHRIMP



Emerilized Barbecued Shrimp image

Provided by Emeril Lagasse

Categories     appetizer

Yield 4 servings

Number Of Ingredients 16

2 pounds medium-large shrimp in their shells, about 42
2 tablespoons Creole Seasoning
16 turns freshly ground black pepper, in all
2 tablespoons olive oil, in all
1/4 cup chopped onions
2 tablespoons minced garlic
3 bay leaves
3 lemons, peeled and sectioned
2 cups water
1/2 cup Worcestershire sauce
1/4 dry white wine
1/4 salt
2 cups heavy cream
2 tablespoons butter
12 petite rosemary biscuits, recipe follows
Garnish: Chopped chives

Steps:

  • Peel the shrimp, leaving only their tails attached. Reserved the shells, sprinkle the shrimp with 1 tablespoon Creole Seasoning and 8 turns of the pepper. Use you hands to coat the shrimp with the seasonings. Refrigerate the shrimp while you make the sauce base and biscuits. Heat 1 tablespoon of the oil in a large pot over high heat. When the oil is hot, add the onions and garlic and saute for 1 minute. Add the reserved shrimp shells, the remaining Creole Seasoning, the bay leaves, lemons, water, Worcestershire, wine, salt, and the remaining 8 turns black pepper. Stir well and bring to a boil. Reduce the heat and simmer for 30 minutes. Remove from the heat, allow to cool for about 15 minutes, and strain into a small saucepan. There should be about 1 1/2 cups. Place over high heat, bring to a boil, and cook until thick, syrupy, and dark brown, for about 15 minutes. Makes about 4 to 5 tablespoons of barbecue sauce base. Heat the remaining 1 tablespoon of oil in a large skillet over high heat. When the oil is hot, add the seasoned shrimp and saute them, occasionally shaking the skillet, for 2 minutes. Add the cream and all of the barbecue base. Stir and simmer for 3 minutes. Remove the shrimp to a warm platter with tongs and whisk the butter into the sauce. Remove from the heat. Makes about 2 cups. Mound the shrimp in the center of a platter. Spoon the sauce over the shrimp and around the plate. Arrange the biscuits around the shrimp. Garnish with chopped chives.

SHRIMP AND ANDOUILLE POTPIES



Shrimp and Andouille Potpies image

Rock shrimp and andouille sausage give these little pies some Cajun flair. Freezing the puff pastry rounds before baking them atop the ramekins helps them to puff into crisp coverings.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h10m

Yield Makes eight 4-inch potpies

Number Of Ingredients 12

4 tablespoons unsalted butter
4 leeks, white and pale-green parts only, quartered lengthwise, chopped, and rinsed well
6 ounces andouille sausage, quartered lengthwise and chopped
4 garlic cloves, thinly sliced
1/2 cup all-purpose flour
2/3 cup dry vermouth
4 cups fish stock
2 medium Red Bliss potatoes, cut into 1/2-inch cubes
1 pound 8 ounces rock shrimp
2 packages (14 ounces each) frozen puff pastry, preferably Dufour, thawed
All-purpose flour, for surface
1 large egg, lightly beaten for egg wash

Steps:

  • Make the filling: Melt butter in a large pot over medium heat. Cook leeks until soft but not brown, about 7 minutes. Add sausage and garlic, and cook until sausage cooks through and garlic is fragrant, about 2 minutes. Stir in flour to combine.
  • Add vermouth. Let cook for 1 minute. Add stock and potatoes, and cook until potatoes are just tender, about 4 minutes. Add shrimp, and cook until opaque, about 1 minute. Let cool. Divide filling among eight 4-inch (12-ounce) ramekins.
  • Meanwhile, preheat oven to 400 degrees. Make the topping: Roll out puff pastry to a 1/4-inch thickness on a lightly floured surface. Cut out 8 circles that are 1 inch wider than the ramekins; cut a 1/2-inch vent hole in the middle of each. Freeze on a baking sheet for 20 minutes.
  • Top ramekins with frozen puff pastry, and brush with egg wash. Bake until pastry is golden and filling is bubbling, about 20 minutes.

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