Grilled Andouille Sausage With Shrimp Clams Mussels And Garlic With Grilled Country Bread With Anchovy Butter Recipes

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GRILLED ANDOUILLE SAUSAGE AND SHRIMP OVER GRILLED GRITS



Grilled Andouille Sausage and Shrimp over Grilled Grits image

Provided by Food Network

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 20

5 cups water
3/4 teaspoon kosher salt
1 cup stone-ground yellow grits
1/2 cup (2 ounces) freshly grated Parmesan
1/4 teaspoon white pepper
1/4 teaspoon hot pepper sauce
Cooking spray
1 pound andouille sausage
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup chopped onions
1/2 cup chopped red bell peppers (red better for color)
1/2 cup chopped celery
Salt
Cayenne pepper
1 1/2 pounds medium local shrimp, peeled and deveined, tail removed
2 3/4 cups clam juice
1/4 cup heavy cream
1/4 cup chopped green onions
Chopped fresh parsley leaves or chive sprigs, for garnish

Steps:

  • Grilled Grit Squares:
  • To prepare grits, bring the water and salt to a boil in a large saucepan over high heat. And gradually stir in the grits. Reduce the heat and simmer until thick, stirring frequently, about 30 minutes. Remove from heat and stir in the cheese, white pepper, and pepper sauce.
  • Spread the grits in a 15 by 10-inch pan coated with cooking spray and let cool completely on a wire rack. Cover with plastic wrap and refrigerate for 30 minutes. Invert grits onto a cutting board and cut into 6 squares. Put the squares on a grill pan coated with cooking spray, and grill until lightly browned and thoroughly heated for 3 minutes on each side. Remove from the pan to a plate and keep warm.
  • Heat grill to medium heat.
  • Put the andouille sausage on the grill and start to cook.
  • In a saute pan, over the grill, add the butter and melt. Stir in the flour and cook for 4 to 6 minutes for a medium brown roux. Add the onions, peppers, and celery. Season with salt and cayenne. Continue cooking until the vegetables are tender, about 8 minutes. Remove the sausage from the grill. Dice, add to roux, and continue to cook for 2 minutes. Season the shrimp with salt and cayenne. Add the shrimp and stir in the clam juice and cream. Bring the liquid to a simmer and continue to cook until the mixture coats the back of a spoon, about 8 to 10 minutes. Remove from the heat and stir in the green onions. To serve, put a grilled grits square in the center of each serving bowl. Spoon the sausage/shrimp mixture over the grits and garnish with parsley or chive sprigs before serving. If desired, serve with Grilled Collard Greens.

SHRIMP AND ANDOUILLE SAUSAGE GUMBO



Shrimp and Andouille Sausage Gumbo image

Categories     Soup/Stew     Pepper     Rice     Tomato     Vegetable     Mardi Gras     Sausage     Shrimp     Fall     Okra     Bon Appétit

Yield Serves 8

Number Of Ingredients 16

1/2 cup vegetable oil
1/2 cup all purpose flour
4 celery stalks, coarsely chopped
2 medium onions, coarsely chopped
2 green bell peppers, chopped
2 bay leaves
2 teaspoons salt
2 teaspoons dried oregano, crumbled
1/2 teaspoon cayenne pepper
5 8-ounce bottles clam juice
1 28-ounce can plum tomatoes, drained, chopped
1 pound smoked andouille or kielbasa sausage, halved lengthwise, sliced 1/4 inch thick
1/2 pound okra, trimmed, cut crosswise into 1/4-inch-thick slices
2 pounds uncooked medium shrimp, peeled, deveined
Freshly cooked long-grain rice
2 tomatoes, seeded, diced

Steps:

  • Heat oil heavy large Dutch oven over high heat until almost smoking. Add flour and stir until dark red-brown, about 8 minutes. Immediately add celery, onions and bell peppers. Cook 5 minutes, stirring and scraping bottom of pan often. Mix in bay leaves, salt, oregano and cayenne. Add clam juice, canned tomatoes and sausage. Boil 15 minutes. Add okra, reduce heat and simmer until okra is tender, about 15 minutes. (Can be made 1 day ahead. Cover and chill. Bring to simmer before continuing.)
  • Add shrimp to gumbo and simmer until just cooked through, about 3 minutes. Mound rice in soup bowls. Ladle gumbo over. Sprinkle with tomatoes.

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.

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