Shrimp And Andouille Sausage With Mustard Sauce Food

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SMOTHERED ANDOUILLE SAUSAGE AND SHRIMP OVER CREAMY STONE GROUND GRITS



Smothered Andouille Sausage and Shrimp Over Creamy Stone Ground Grits image

Provided by Emeril Lagasse

Categories     main-dish

Time 2h15m

Yield 6 servings

Number Of Ingredients 21

3 tablespoons butter
3 tablespoons all-purpose flour
1 cup chopped onions
1/2 cup chopped green bell peppers
1/2 cup chopped celery
Salt
Cayenne pepper
1 pound andouille sausage, sliced 1/4-inch thick
1 1/2 pounds medium shrimp, peeled and deveined
2 3/4 cups clam juice or chicken broth
1/4 cup heavy cream
1/4 cup chopped green onions
1 recipe Creamy Stone Ground Grits, recipe follows
Chopped fresh parsley leaves, for garnish
5 cups water
5 cups milk
2 teaspoons salt
1 teaspoon freshly ground white pepper
4 tablespoons butter
1 1/2 cups stone ground white grits
1 pound grated white Cheddar

Steps:

  • In a saute pan, over medium heat, melt the butter. Stir in the flour and cook for 4 to 6 minutes for a medium brown roux, about the color of peanut butter. Add the onions, peppers, and celery. Season with salt and cayenne. Continue cooking until the vegetables are wilted, about 8 minutes. Add the sausage and continue to cook for 2 minutes. Season the shrimp with salt and cayenne. Add the shrimp. Stir in the clam juice and cream. Bring the liquid to a simmer and continue to cook for 8 to 10 minutes, until the mixture coats the back of a spoon. Remove from the heat and stir in the green onions. To serve, spoon the grits in the center of each serving bowl. Spoon the shrimp mixture over the grits. Garnish with parsley.
  • In a large saucepan, over medium heat, combine the water, milk, salt, pepper and 2 tablespoons of the butter. Bring the liquid to a gentle boil. Stir in the grits. Cook for 2 hours, stirring occasionally. (The grits will stick to the bottom of the pan, so make sure not to scrape the bottom of the pan. If the grits absorbed all of the water, add some hot water to thin out.) Remove the pan from the heat and stir in the remaining 2 tablespoons butter and cheese. The grits can either be served immediately or prepared in advance and reheated.
  • If preparing in advance, grease a pan with a teaspoon of butter. Pour the grits into the pan and reheat in a 400 degree F for 15 minutes.

GRILLED SHRIMP AND ANDOUILLE SAUSAGE WITH HOT RAVIGOTE SAUCE



Grilled Shrimp and Andouille Sausage with Hot Ravigote Sauce image

Provided by Food Network

Categories     main-dish

Number Of Ingredients 20

1 tablespoon unsalted butter
2 tablespoons finely diced yellow onion
2 teaspoons capers, rinsed and drained
1 1/4 teaspoons roasted garlic puree
1/8 teaspoon Creole seasoning
1/8 teaspoon ground black pepper
1/8 teaspoon ground white pepper
1/8 teaspoon crushed red pepper flakes
Pinch of salt
1 1/2 cups heavy cream
4 teaspoons Creole mustard
1 teaspoon prepared horseradish
1/8 teaspoon Worcestershire sauce
1/8 teaspoon hot pepper sauce
1 teaspoon unsalted butter
1 pound andouille sausage
24 large shrimp, peeled and deveined
2 teaspoons olive oil
2 teaspoons Creole seasoning
12 (10-inch) wooden skewers, soaked in water

Steps:

  • PROCEDURE: Prepare a grill by lighting the charcoals or heating a gas grill on medium heat. Heat the butter in a medium non-stick saute pan over high heat, add the onion and cook 1 to 2 minutes until soft but not browned. Stir in the capers, garlic puree, Creole seasoning, black and white pepper, red pepper flakes, and salt, cooking 1 minute. Whisk in the cream, mustard, horseradish, Worcestershire and hot pepper sauce. Bring to a boil and simmer for 5 minutes whisking occasionally until sauce thickens. Add in the butter whisking until completely incorporated. Set aside until needed. Reheat the sauce before serving. Slice the andouille into 36 (1/2-inch) diagonally cut slices. Place the andouille and shrimp in a medium bowl, drizzle with the oil and toss to coat. Sprinkle with the Creole seasoning, mixing to evenly distribute it among the andouille and shrimp. Alternately thread 3 pieces of andouille and 2 shrimp onto each skewer. Repeat with the remaining skewers. Turning once or twice, grill 6 to 7 minutes until shrimp turn pink and are cooked through. Serve 2 skewers per person with a portion of Hot Ravigote Sauce.

SPICY GRILLED SHRIMP AND SAUSAGE SKEWERS W/CREOLE MUSTARD DIPPIN



Spicy Grilled Shrimp and Sausage Skewers W/Creole Mustard Dippin image

Make and share this Spicy Grilled Shrimp and Sausage Skewers W/Creole Mustard Dippin recipe from Food.com.

Provided by Sharon the Rocket

Categories     Meat

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

1/3 cup creole mustard or 1/3 cup stone ground mustard
1 tablespoon orange marmalade
1 teaspoon Tabasco sauce
2 bunches green onions
1 lb large shrimp, peeled and deveined
1 lb andouille sausage
2 tablespoons Tabasco sauce

Steps:

  • To prepare sauce: Combine mustard, orange marmalade and Tabasco sauce in small bowl. Set aside.
  • To prepare skewers: Cover bamboo skewers with water; soak for at least 30 minutes.
  • Preheat grill or broiler.
  • Trip tops and white bottoms from green onions. Blanch green onions in boiling water for 30 seconds.
  • Drain skewers. Thread 2 shrimp and 1 sausage slice onto each skewer, twisting a strip of green onion around each skewer. Brush shrimp with Tabasco sauce.
  • Cook skewers 5 to 8 minutes or until shrimp are cooked through, turning once. Serve with sauce.

Nutrition Facts : Calories 371.4, Fat 22.5, SaturatedFat 7.5, Cholesterol 158.3, Sodium 1223.8, Carbohydrate 10.2, Fiber 1.6, Sugar 4, Protein 31.2

COMMANDER'S SHRIMP & ANDOUILLE SAUSAGE WITH CREOLE MUSTARD



Commander's Shrimp & Andouille Sausage With Creole Mustard image

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

8 ounces andouille sausages, halved lengthwise, then cut into half moon slices
12 ounces medium shrimp, shelled and deveined
4 tablespoons scallions, thin sliced
1/2 cup sliced mushrooms
1 teaspoon garlic, finely chopped
1/4 cup white wine
2 cups heavy cream
1 1/2 tablespoons creole mustard
1 teaspoon Worcestershire sauce
salt
pepper

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.

ANDOUILLE SAUSAGE AND SHRIMP WITH CREOLE MUSTARD SAUCE



Andouille Sausage and Shrimp With Creole Mustard Sauce image

Make and share this Andouille Sausage and Shrimp With Creole Mustard Sauce recipe from Food.com.

Provided by Karen in MA

Categories     Meat

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 lb uncooked peeled deveined large shrimp
1 tablespoon creole seasoning or 1 tablespoon cajun seasoning
2 tablespoons vegetable oil, divided
1 lb andouille sausage, cut crosswise on diagonal into 3/4-inch pieces
1 large onion, halved, thinly sliced
1 large red bell pepper, cut into 1/3-inch wide strips
1 tablespoon chopped fresh thyme
1 cup low sodium chicken broth
3 tablespoons creole mustard (such as Zatarain's)
2 teaspoons red wine vinegar

Steps:

  • Toss shrimp with Creole seasoning in medium bowl to coat.
  • Heat 1 tablespoon oil in heavy large skillet over high heat. Add sausage pieces, cut side down. Cook until browned on both sides, about 5 minutes.
  • Transfer sausage to bowl. Add shrimp to skillet; cook until browned and just opaque in center, about 3 minutes. Transfer to bowl with sausage.
  • Add remaining 1 tablespoon oil, onion, bell pepper, and thyme to skillet. Sauté until vegetables are beginning to soften, about 5 minutes.
  • Add broth, mustard, and vinegar. Stir until sauce thickens, about 2 minutes.
  • Return sausage and shrimp to skillet. Simmer until heated through, stirring occasionally, about 1 minute.
  • Season with salt and pepper.

Nutrition Facts : Calories 577.2, Fat 39.9, SaturatedFat 12.1, Cholesterol 207.9, Sodium 2162.5, Carbohydrate 13.3, Fiber 2.1, Sugar 4.5, Protein 39.7

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