Grilled Cajun Shrimp And Andouille Sausage Recipes

GRILLED ANDOUILLE SAUSAGE WITH SHRIMP, CLAMS, MUSSELS AND GARLIC WITH GRILLED COUNTRY BREAD WITH ANCHOVY BUTTER

Steps:

• For the Country Bread: Combine the butter and anchovies in a food processor and process until smooth; season with salt and pepper.
• Grill the bread until lightly golden brown on both sides, about 20 seconds per side. Remove from the grill and slather some of the anchovy butter on 1 side. Cut each slice in half, while still hot.
• For the sausage and shrimp: Heat the grill to high.
• Brush the sausage with oil and grill until golden brown on both sides and just cooked through. Remove to a platter.
• In a large bowl, toss the shrimp with oil, anchovy butter, and season with salt and pepper, to taste. Grill until slightly charred on both sides and just cooked through, about 1 1/2 minutes per side. Remove to the platter with the sausage.
• Heat a few tablespoons of oil in a large stockpot on the grates of the grill or the side burner of the grill. Add the garlic and cook until lightly golden brown. Stir in the wine, clam juice and thyme, bring to a boil and cook until reduced by half. Add the clams and mussels, cover the pot and cook until all have opened, discarding any that have not opened. Remove with a slotted spoon to a large bowl. Add the sausage and shrimp to the broth and cook for 1 minute. Stir in the butter and parsley and cook for another minute. Season with salt and pepper, to taste. Return the clams and mussels to the pot and cook until just warmed through, about 1 minute. Serve in large bowls with the grilled bread. Garnish with more parsley.

GRILLED CAJUN SHRIMP AND ANDOUILLE SAUSAGE

Steps:

• Build a medium fire on one side of a charcoal grill. If using a gas grill, heat one side to medium-high. Line a baking sheet with foil. In a small bowl, combine paprika, salt, Old Bay, garlic, onion, cayenne, thyme, and sugar. Stir until evening mixed. Stir in oil to make a paste. Place cleaned shrimp in a medium bowl. With your hands, rub the spice paste all over the shrimp, getting some under the shells if possible. Set shrimp in refrigerator for 15 to 20 minutes. Carefully wash your hands to remove all the pepper. If you don't and you rub your eyes, you'll be sorry! Preferably using flat metal skewers (which don't burn and keep the food from spinning), thread 3 shrimp on each skewer, piercing through the tail and the body so that they are in a crescent shape, alternating with pieces of Andouille. Make sure you leave space between them so they cook evenly. Place skewers on the prepared baking sheet. Oil the grill with a paper towel (use tongs). Place skewers over hot fire and cook for 1 to 2 minutes. Turn each one over and move it to the cool side of the grill. Cook for another 1 to 2 minutes or until shrimp turn pink and are firm to the touch. Err on the side of removing them slightly before they are done. The residual heat will finish cooking them. Remove the dirty foil from the baking sheet so you are placing the cooked shrimp on a clean surface. I like to serve them laid across a mound of rice to catch all the spicy juices. Sort of a mock Jambalaya. Serve immediately. Dig in and enjoy!

GRILLED SHRIMP AND ANDOUILLE SAUSAGE WITH HOT RAVIGOTE SAUCE

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.