Bourbon Brats And Shrimp Recipes

Steps:

• In a large resealable plastic bag, combine the first five ingredients. Add the vegetables; seal bag and turn to coat. Refrigerate for at least 1 hour., Drain and reserve marinade. On six metal or soaked wooden skewers, alternately thread the vegetables and bratwurst., Spoon some reserved marinade over vegetables and bratwurst. Grill, covered, over medium heat 15-20 minutes or until bratwurst is no longer pink and vegetables are tender, turning and basting frequently with reserved marinade during the last 5 minutes.

Steps:

• Heat oil in a large skillet.
• Saute oinion,garlic,and bell pepper for 5 minutes.
• Add bratwurst and shrimp and stir in remaining ingredients.
• reduce heat and cook for 15 more minutes.

Steps:

• In a large pot over medium heat, add the oil. When the pan is hot, stir in flour using a hard plastic spatula to begin preparation of the roux.
• While preparing the roux, heat a pot of water with a teaspoon of sugar in it until it boils. Add corn and heat until bubbling again, then reduce heat to a simmer. Cover and cook for 8 minutes. Remove corn from water. When cool, cut kernels off the cob and set aside.
• Also while preparing the roux, heat seafood stock on low heat with shrimp shells and tails and any liquids that were retained from the oysters. Stir occasionally. Remove from heat when the roux is ready. Strain the shells and any other particles from the stock and set aside.
• Continue stirring and turning over the roux until the color resembles chocolate, about 30 minutes.
• Add the shallots, celery, and bell peppers, cooking for 5 minutes, stirring into the roux to ensure that every part is coated. Season with salt and pepper. Scrape the bottom of the pan and move the vegetables around so all of them have an equal amount of time on the bottom of the pot.
• Add the tomatoes, garlic, and chili peppers and cook for about 5 minutes, scraping and stirring as in the previous step.
• Stir in the stock, corn kernels, bay leaves, oregano, thyme, and Old Bay. Bring the liquid up to a boil, about 8 minutes. Reduce the heat to medium, and continue cooking for 15 minutes.
• While the stock is cooking, break the sausage into small pieces and cook in a separate pan until browned. Remove from pan and place on paper towel, but leave the rendered fat in the pan.
• Using the pan with the rendered fat, cook shrimp and oysters together with file powder on medium heat until cooked through, flipping over after a few minutes.
• Fold the shrimp, oysters, and sausage into the pot, reduce the heat and simmer for 5 minutes. Add water, increasing or decreasing to achieve desired consistency. Remove from the heat. Remove bay leaves and discard.
• To assemble, ladle the gumbo into a bowl with rice.

Steps:

• Melt butter.
• Add onions to pan& cook on medium high flame until tender& slightly browned at edges, about 8 minutes.
• Reserve.
• Prick brats all over with a fork.
• Brown in same skillet as onions.
• Discard excess oil.
• Return onions; cook 1 minute.
• Add bourbon first, then water, thyme, S& P.
• Cook partially covered until brats are done, 15- 20 minutes.

Steps:

• Add 1/2 tablespoon olive oil to the water for cooking the pasta. Cook pasta according to package directions.
• While pasta cooks, add 1 1/2 tbsp olive oil, Cajun seasoning, garlic powder, and tomatoes to a small saucepan. Cook over medium-high heat until tomatoes have sort of melted. Maybe ten minutes.
• Add shrimp and cook until hot.
• Add Alfredo sauce and bring to a low boil. Simmer until pasta is done.
• If desired you can add a small can of finely diced olives.
• Serve hot sauce over hot pasta.