COMMANDER'S SHRIMP & ANDOUILLE SAUSAGE WITH CREOLE MUSTARD
This is a recipe from Commander's Palace in New Orleans, from back when Emeril Lagasse was the chef there. The title should read "Commander's Shrimp & Andouille Sausage with Creole Mustard Sauce", but it wouldn't fit! It combines the elements of Creole and Cajun cooking together. Try to find Andouille Sausage because of it's unique taste, but if you can't find it another good quality spicy smoked pork sausage can be substituted. Serve this over angel hair pasta with a chilled light red wine.
Provided by breezermom
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat a heavy skillet and saute sausage. Drain off fat and discard.
- Add shrimp, scallions, mushrooms, and garlic and saute 1 minute. Remove from the skillet and set aside.
- Pour in the wine to deglaze the pan and cook until reduced by half. Add cream and reduce by one-third. Stir in mustard and Worcestershire sauce; season with salt and pepper.
- Return sausage and shrimp mixture to the skillet and cook for about 2 minutes to heat well. Serve over pasta.
COMMANDER'S SEAFOOD SAUSAGE
Courtesy of Chef Jamie Shannon of the Commander's Palace Restaurant in New Orleans, as featured in the Louisiana New Garde television series. Try this exotic sausage sliced as a first course served with Creole mustard or in bouillabaisse.
Provided by Molly53
Categories Creole
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Chop the fish and/or shellfish into small cubes; place into mixing bowl.
- Stir in the rest of the ingredients and mix very well.
- Place a piece of cling wrap on the counter; place the seafood mixture on it and shape into a cylinder.
- Roll the plastic around the cylinder very tightly and seal the ends.
- Bring a large pan of water to simmer (about 180F), place sausage into water and cook for 20 to 30 minutes.
- Remove from the water and let cool for ten minutes.
- To serve, remove the plastic and slice.
Nutrition Facts : Calories 62.8, Fat 1.8, SaturatedFat 0.5, Cholesterol 117.9, Sodium 2957, Carbohydrate 1.7, Fiber 0.3, Sugar 0.3, Protein 9.5
SEAFOOD SAUSAGE
Steps:
- Peel and clean prawns, dice into small chunks about 1/4-inch along with scallops and rock shrimp. Place into mixing bowl, add half the amount of tomatoes, also half amount of basil. Except for the capers, add remaining ingredients, mix well and set aside. Place casing in a sausage stuffer machine and make sausages about 6 inches in length. Blanch in simmering water, do not over cook.
- Heat olive oil in a hot skillet. Brown both sides and cook through. Place each sausage in a serving bowl (1 per person), and serve with the remaining diced tomato, basil, and capers poured over the sausage.
SEAFOOD SAUSAGE
Seafood sausage is a great, underrated way to take less than thrilling seafood, like some sleepy sole, and previously frozen salmon, and make something that seems far more special. The flavor is lovely, and the texture is similar to a boudin blanc, or white hot dog, if you prefer. You can brown and serve these right after they're done boiling, but I like to make them ahead of time.
Provided by Chef John
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 2h25m
Yield 4
Number Of Ingredients 16
Steps:
- Melt 2 teaspoons butter in a skillet over medium-high heat. Saute shallots until soft and sweetened, about 5 minutes. Let cool to room temperature.
- Combine sole, salmon, and shrimp in a food processor. Add bread crumbs. Pour in egg whites and whole egg. Season with kosher salt and cayenne pepper. Add the cooled shallots and parsley.
- Cover processor and pulse on and off, starting with short pulses and transitioning to longer ones, until mixture is well blended and clumps together at the blade. Transfer mixture to a bowl, wrap in plastic wrap, and chill in the refrigerator for 1 to 2 hours.
- Transfer 1/4 of the sausage mixture onto a piece of plastic wrap. Shape into a log with dampened fingertips. Roll in the plastic, twisting the ends to seal. Lay the log onto a piece of aluminum foil and roll it up. Twist the ends in opposite directions, but not too tightly. Fold the ends back. Repeat with the remaining sausage mixture.
- Bring a pot of water to a simmer. Add the sausages and submerge them with a plate. Cover pot and simmer on low for 20 minutes.
- Transfer sausages into a bowl of cold water to stop the cooking process. Let cool for 15 to 20 minutes. Remove from the water and refrigerate until ready to serve.
- Peel foil off of the sausages over a piece of paper towel. Snip off 1 end of the plastic wrap and squeeze the sausage out through the opening. Trim off any unsightly chunks.
- Melt remaining butter in a pan over medium heat. Cook sausages in the hot butter, turning until browned all over, 5 to 6 minutes. Reduce heat to medium-low and cover. Cook until an instant-read thermometer inserted into the sausages reads 140 degrees F (60 degrees C), 5 to 6 minutes more. Repeat with remaining sausages.
- Pour water and lemon juice into the same pan and bring to a boil. Cook until reduced by 1/2, about 3 minutes. Reduce heat to low; add cold butter and parsley. Swirl pan until butter is melted; season with salt and swirl once more. Spoon sauce over the sausages.
Nutrition Facts : Calories 284.1 calories, Carbohydrate 6.8 g, Cholesterol 164.5 mg, Fat 16.6 g, Fiber 1.6 g, Protein 27.7 g, SaturatedFat 8.5 g, Sodium 1284.9 mg, Sugar 0.7 g
COMMANDER'S PALACE SEAFOOD GUMBO
I like this gumbo recipe because it doesn't have the traditional roux in it and is lighter, but still full of flavor.Gumbo is only as good as the stock it's made with, so take the time to make your own! I like to add two pounds of frozen crawfish tails, defrosted, to this and will also add sliced andouille sausage occasionally.Originally from the 1984 "Comander's Palace New Orleans Cookbook".
Provided by Leslie in Texas
Categories Gumbo
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Combine onions, peppers, tomatoes and their juice, and tomato sauce in a heavy 8 quart pot.
- Cook on medium heat for 10 minutes, stirring occasionally.
- Add thyme, garlic, bay leaves, salt and pepper; blend well, and simmer for 10 minutes.
- Add okra. When okra is bright in color and is cooked but still crisp, add stock. Bring to a rapid, rolling boil, then lower heat.
- Add shrimp, oysters, and crab meat and simmer for 15 minutes longer.
- Combine filé powder with 1 cup of the soup. Remove gumbo from heat and stir in the file'-soup mixture. Correct seasoning to taste.
- Served over cooked rice and season to taste with Tabasco sauce.
Nutrition Facts : Calories 392.6, Fat 6, SaturatedFat 1.3, Cholesterol 338.9, Sodium 1153.7, Carbohydrate 30.6, Fiber 5.3, Sugar 11, Protein 54.1
SEAFOOD SAUSAGE
Make and share this Seafood sausage recipe from Food.com.
Provided by NovaLee
Categories Lobster
Time 30m
Yield 4 sausages
Number Of Ingredients 7
Steps:
- Puree scallops,cream,egg white in a food processor until smooth add the lobster meat,dill,salt and pepper just to chop and distribute the meat leaving it slightly chunky.
- Place mixture in a piping bag.
- Spread a sheet of large plastic wrap on a moistened work surface and pipe out a large bead of sausage filling.
- Leave several inches of plastic wrap empty on either side of the sausage.
- Roll up the plastic wrap carefully,try to avoid forming any air bubbles inside the plastic.
- Grasp both ends and twirl the works repeatedly until the plastic tightens around the sausage.
- If any air pockets form prick them with a pin.
- Tie off both ends of the plastic then tie off the sausage at regular intervals forming links.
- Poach the plastic links in simmering water for 10 minutes then immersing them in cold water.
- Cut off plastic and squeeze out sausage to heat brown in a little butter until heated through.
Nutrition Facts : Calories 177.1, Fat 10.1, SaturatedFat 5.9, Cholesterol 87.6, Sodium 229, Carbohydrate 2.7, Fiber 0.1, Sugar 0.1, Protein 18.3
COMMANDER'S PALACE CREOLE BOUILLABAISSE
The dish known today as bouillabaisse was created by Marseille fishermen who wanted to make a meal when they returned to port. Rather than using the more expensive fish, they cooked the common rockfish and shellfish that they pulled up with their nets and lines, usually fish that were too bony to serve in restaurants, cooking them in a cauldron of sea water on a wood fire and seasoning them with garlic and fennel. Tomatoes were added to the recipe in the 17th century, after their introduction from America. This zesty version is courtesy of Chef Jamie Shannon of Commander's Palace in New Orleans, as featured in the Louisiana New Garde television show. The broth can be made up to two days ahead, covered and stored in the refrigerator.
Provided by Molly53
Categories Creole
Time 2h
Yield 8 serving(s)
Number Of Ingredients 31
Steps:
- To make the broth base: Heat olive oil in a large pot; saute the garlic until golden.
- Add the crab and shrimp shells; saute for ten minutes.
- Add the rest of the vegetables and cook until tender, about 20 mintues.
- Add stock or water and wine, herbs and saffron; simmer for an hour.
- Puree in batches and strain.
- To make the bouillabaisse: In a large pan, heat 1/4 cup of olive oil over medium heat and saute garlic until golden.
- Add mussels, shrimp, seafood sausage and fish; cook for about five minutes.
- Pour in the whie wine and cook, scraping the bottom of the pan to remove any browned bits.
- Add 8 cups of the broth and bring to a boil.
- In a medium pan, heat 1/4 cup olive oil and saute the vegetables until tender.
- Add oysters and crab meat to the broth and seafood mixture.
- Add sauteed vegetables to the mixture and season to taste with salt and pepper.
Nutrition Facts : Calories 865.4, Fat 35.9, SaturatedFat 5.6, Cholesterol 244.2, Sodium 1729.5, Carbohydrate 68.9, Fiber 9.9, Sugar 14.2, Protein 63
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