Commanders Seafood Sausage Recipes

COMMANDER'S SHRIMP & ANDOUILLE SAUSAGE WITH CREOLE MUSTARD

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 PALACE SEAFOOD GUMBO

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.

COMMANDER'S PALACE CREOLE BOUILLABAISSE

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.