SHRIMP AND ANDOUILLE POT PIES
Provided by Jeanne Thiel Kelley
Categories Milk/Cream Bake High Fiber Dinner Sausage Shrimp Leek Phyllo/Puff Pastry Dough Vermouth Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 4 pot pies
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F. Roll out pastry on floured surface to 12-inch square. Cut out four 5 1/2-inch rounds. Place on parchment-lined baking sheet; bake until golden, about 15 minutes. Cool on sheet. DO AHEAD: Can be made 1 day ahead. Wrap airtight and store at room temperature.
- Preheat oven to 400°F. Whisk cream and flour in small bowl. Melt butter in large skillet over medium heat. Add leeks and sauté until tender, about 10 minutes. Add andouille and garlic and sauté 4 minutes. Add vermouth; simmer until liquid evaporates, about 3 minutes. Add seafood stock mixture and thyme. Bring to simmer. Add potato and cook uncovered until tender, about 6 minutes.
- Add cream mixture to skillet; stir. Simmer until sauce thickens and boils, about 3 minutes. Reduce heat. Add shrimp; simmer until just opaque in center, about 3 minutes. Season with salt and pepper.
- Divide hot filling among four 1 1/4-cup baking dishes. Top each with pastry round. Bake until filling bubbles, about 5 minutes.
CAJUN SHRIMP AND ANDOUILLE NACHOS
Cajun-seasoned shrimp, andouille, and the trinity piled high on chips and smothered in melty cheese for nachos you won't soon forget!
Provided by Soup Loving Nicole
Categories Appetizers and Snacks Cheese Nachos Recipes
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Heat a skillet over medium-high heat. Add andouille and cook for 2 minutes. Add onion and cook for 2 minutes more. Add bell peppers and cook for 2 minutes more. Remove from heat and stir in celery.
- Line a baking sheet with foil and place tortilla chips on top. Cover chips with the sausage mixture.
- Place shrimp in a bowl; add oil and seafood seasoning. Stir to coat. Place shrimp in the same skillet and cook over medium-high heat for 3 minutes. Scatter shrimp on top of the sausage mixture. Sprinkle Colby Jack cheese over the nachos.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low. Broil nachos until cheese has melted, about 3 minutes.
Nutrition Facts : Calories 463.7 calories, Carbohydrate 31.4 g, Cholesterol 107.4 mg, Fat 29.2 g, Fiber 2.9 g, Protein 20.2 g, SaturatedFat 10.6 g, Sodium 868.8 mg, Sugar 1.4 g
SHRIMP AND ANDOUILLE POTPIES
Rock shrimp and andouille sausage give these little pies some Cajun flair. Freezing the puff pastry rounds before baking them atop the ramekins helps them to puff into crisp coverings.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h10m
Yield Makes eight 4-inch potpies
Number Of Ingredients 12
Steps:
- Make the filling: Melt butter in a large pot over medium heat. Cook leeks until soft but not brown, about 7 minutes. Add sausage and garlic, and cook until sausage cooks through and garlic is fragrant, about 2 minutes. Stir in flour to combine.
- Add vermouth. Let cook for 1 minute. Add stock and potatoes, and cook until potatoes are just tender, about 4 minutes. Add shrimp, and cook until opaque, about 1 minute. Let cool. Divide filling among eight 4-inch (12-ounce) ramekins.
- Meanwhile, preheat oven to 400 degrees. Make the topping: Roll out puff pastry to a 1/4-inch thickness on a lightly floured surface. Cut out 8 circles that are 1 inch wider than the ramekins; cut a 1/2-inch vent hole in the middle of each. Freeze on a baking sheet for 20 minutes.
- Top ramekins with frozen puff pastry, and brush with egg wash. Bake until pastry is golden and filling is bubbling, about 20 minutes.
SPICY SHRIMP AND ANDOUILLE OVER CHARLESTON-STYLE GRITS
Provided by Food Network
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 116
Steps:
- Season the shrimp with Essence and salt. Heat a large, heavy saute pan over medium-high heat and sear the andouille, cooking for about 3 minutes. Remove the andouille to a plate, and add the shrimp to the pan, and cook for 2 to 3 minutes. Remove the shrimp from the pan, and heat the oil. Add the onion and bell peppers and cook until soft, 3 minutes. Add 2 tablespoons Essence to the pan, stirring well, then add the garlic and cook 1 minute. Add the chicken broth to the pan and cook until reduced slightly, 5 minutes.
- Stir the cream, green onions and parsley into the sauce and return the andouille and shrimp to the pan. Return sauce to a simmer and continue to cook until reduced slightly. Stir well and season to taste with salt and pepper. Serve over Charleston-Style Grits.
- Season the shrimp with Essence and salt. Heat a large, heavy saute pan over medium-high heat and sear the andouille, cooking for about 3 minutes. Remove the andouille to a plate, and add the shrimp to the pan, and cook for 2 to 3 minutes. Remove the shrimp from the pan, and heat the oil. Add the onion and bell peppers and cook until soft, 3 minutes. Add 2 tablespoons Essence to the pan, stirring well, then add the garlic and cook 1 minute. Add the chicken broth to the pan and cook until reduced slightly, 5 minutes.
- Stir the cream, green onions and parsley into the sauce and return the andouille and shrimp to the pan. Return sauce to a simmer and continue to cook until reduced slightly. Stir well and season to taste with salt and pepper. Serve over Charleston-Style Grits.
- Season the shrimp with Essence and salt. Heat a large, heavy saute pan over medium-high heat and sear the andouille, cooking for about 3 minutes. Remove the andouille to a plate, and add the shrimp to the pan, and cook for 2 to 3 minutes. Remove the shrimp from the pan, and heat the oil. Add the onion and bell peppers and cook until soft, 3 minutes. Add 2 tablespoons Essence to the pan, stirring well, then add the garlic and cook 1 minute. Add the chicken broth to the pan and cook until reduced slightly, 5 minutes.
- Stir the cream, green onions and parsley into the sauce and return the andouille and shrimp to the pan. Return sauce to a simmer and continue to cook until reduced slightly. Stir well and season to taste with salt and pepper. Serve over Charleston-Style Grits.
- Season the shrimp with Essence and salt. Heat a large, heavy saute pan over medium-high heat and sear the andouille, cooking for about 3 minutes. Remove the andouille to a plate, and add the shrimp to the pan, and cook for 2 to 3 minutes. Remove the shrimp from the pan, and heat the oil. Add the onion and bell peppers and cook until soft, 3 minutes. Add 2 tablespoons Essence to the pan, stirring well, then add the garlic and cook 1 minute. Add the chicken broth to the pan and cook until reduced slightly, 5 minutes.
- Stir the cream, green onions and parsley into the sauce and return the andouille and shrimp to the pan. Return sauce to a simmer and continue to cook until reduced slightly. Stir well and season to taste with salt and pepper. Serve over Charleston-Style Grits.
- In a large, heavy sauce pan bring the water to a boil. Add a generous teaspoon of salt and the grits and stir with a wooden spoon to combine. When grits thicken add milk, cream and butter and return to a boil. Reduce heat to a simmer, cover sauce pan and cook for 45 minutes to one hour, until grits are tender, smooth and creamy. Taste and season with salt and pepper. Keep covered and warm until ready to serve.
- In a large, heavy sauce pan bring the water to a boil. Add a generous teaspoon of salt and the grits and stir with a wooden spoon to combine. When grits thicken add milk, cream and butter and return to a boil. Reduce heat to a simmer, cover sauce pan and cook for 45 minutes to one hour, until grits are tender, smooth and creamy. Taste and season with salt and pepper. Keep covered and warm until ready to serve.
- In a large, heavy sauce pan bring the water to a boil. Add a generous teaspoon of salt and the grits and stir with a wooden spoon to combine. When grits thicken add milk, cream and butter and return to a boil. Reduce heat to a simmer, cover sauce pan and cook for 45 minutes to one hour, until grits are tender, smooth and creamy. Taste and season with salt and pepper. Keep covered and warm until ready to serve.
- In a large, heavy sauce pan bring the water to a boil. Add a generous teaspoon of salt and the grits and stir with a wooden spoon to combine. When grits thicken add milk, cream and butter and return to a boil. Reduce heat to a simmer, cover sauce pan and cook for 45 minutes to one hour, until grits are tender, smooth and creamy. Taste and season with salt and pepper. Keep covered and warm until ready to serve.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
SHRIMP AND ANDOUILLE JAMBALAYA
Provided by Food Network
Categories main-dish
Time 55m
Yield 8 large servings
Number Of Ingredients 17
Steps:
- Heat the canola oil in a Dutch oven or heavy-gauge pot over high heat. Add the sausage and cook, stirring occasionally, about 6 minutes. Add the bell pepper, onion, celery, and garlic, and season with cayenne pepper and salt and pepper, to taste. Cook stirring, until well browned, about 8 minutes. Stir in the tomatoes, shrimp, oysters, and bay leaves. Add the rice, stir gently; then add the stock. Gently move the spoon across the bottom of the pot, to make sure that the rice is not sticking. Bring to a boil, lower the heat and simmer, covered, until the rice has absorbed most of the liquid, about 15 minutes. Remove from the heat and let sit, covered, for 8 minutes.
- To serve, transfer to a serving bowl, and mix in the green onions. Season with hot sauce.
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