Shrimp And Andouille Stuffed Quail With Spicy White Wine Sauce Recipes

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SHRIMP AND ANDOUILLE SAUSAGE WITH MUSTARD SAUCE



Shrimp and Andouille Sausage with Mustard Sauce image

If you love Creole and Cajun dishes, you'll love this one.

Provided by LORI0808

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 30m

Yield 6

Number Of Ingredients 11

1 (12 ounce) package angel hair pasta
½ pound andouille sausage, sliced
¾ pound medium shrimp, peeled and deveined
4 tablespoons chopped green onions
½ cup sliced fresh mushrooms
1 ½ tablespoons finely chopped fresh garlic
½ cup white wine
2 cups heavy cream
1 ½ tablespoons coarse grained prepared mustard
1 teaspoon Worcestershire sauce
salt and pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add angel hair pasta, and cook for 5 to 6 minutes or until al dente. Drain, and set aside.
  • Place sausage in a large, heavy skillet over medium heat. Cook and stir until evenly browned; drain. Mix in shrimp, green onions, mushrooms, and garlic. Cook about 1 minute, until shrimp are opaque. Remove mixture from skillet, and set aside.
  • Pour wine into the skillet, and scrape up browned bits. Cook until reduced by about 1/2. Mix in heavy cream, and continue cooking until reduced by about 1/3. Stir in mustard and Worcestershire sauce. Season with salt and pepper.
  • Return sausage mixture to the skillet, and blend into the wine mixture. Cook and stir until heated through. Serve over angel hair pasta.

Nutrition Facts : Calories 643.5 calories, Carbohydrate 37.1 g, Cholesterol 216.9 mg, Fat 42.8 g, Fiber 2.7 g, Protein 24.3 g, SaturatedFat 22.2 g, Sodium 643.7 mg, Sugar 1.9 g

ANDOUILLE CORNBREAD STUFFED QUAIL, RED EYE GRAVY



Andouille Cornbread Stuffed Quail, Red Eye Gravy image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 21

1 tablespoon grapeseed oil
1/4 cup diced andouille
1 teaspoon minced garlic
1/2 cup chicken stock
1 tablespoon minced fresh parsley
1 tablespoon minced fresh thyme
1 teaspoon minced fresh tarragon
1 teaspoon ginger powder
Salt and ground pepper
2 cups crushed or pureed cornbread
2 tablespoons unsalted butter
1/4 cup minced red onion
1/4 cup diced tasso ham
1/4 cup coffee
1/2 cup veal stock
1 tablespoon minced fresh parsley
4 whole quail
1 tablespoon unsalted butter, at room temperature
Salt and ground pepper
2 cups mashed potatoes, for serving
24 halved braised Brussels sprouts, for serving

Steps:

  • For the stuffing: In a pan over high heat, add the oil and allow to warm. Then reduce the heat and add the andouille and garlic, warming for 2 minutes, stirring throughout. Once warmed, add the stock, herbs, ginger powder and salt and pepper to taste, and again warm for 2 minutes. Once heated, remove and add to the cornbread and fold all the ingredients together. Allow to sit or rest for 20 minutes before stuffing the quail. This will allow all ingredients to bloom together, creating the stuffing.
  • For the red eye gravy: In a small saucepan, warm the butter until melted, and then add the onions and cook until softened, 2 to 3 minutes. Once the onions are cooked, add the tasso and allow the onions and tasso to blend for 2 minutes. Next, add the coffee and allow the liquid to reduce by half in volume. Once the coffee has reduced, add the stock and parsley, reduce the heat to medium-low and allow to simmer for 10 to 12 minutes. Once finished, hold warm until serving.
  • For the quail: Preheat the oven to 375 degrees F. To stuff and cook the quail, portion the stuffing into 4 portions and then fill each quail cavity. Once stuffed, rub the exterior of the birds with the butter and sprinkle with salt and pepper. Then bake for 16 to 18 minutes (or fry in in preheated 375 degree oil for 4 minutes), ensuring the stuffing is warmed above 165 degrees. Once cooked, remove from the oven and rest the quail while plating the remainder of ingredients.
  • To plate, portion quarter of the potatoes to the center of a plate, then add Brussels to the side of the potatoes, then top the potatoes with a quail and finish with the prepared sauce.

GRILLED SHRIMP MARINATED IN PAPRIKA, GARLIC AND THYME WITH WHITE WINE SAUCE



Grilled Shrimp Marinated in Paprika, Garlic and Thyme with White Wine Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 15

2 tablespoons olive oil
1 shallot, sliced
4 cloves garlic, finely chopped
1 cup dry white wine
2 tablespoons heavy cream
2 sticks cold unsalted butter, cut into 1-inch pieces
1/4 cup finely chopped fresh chives, plus more for garnish
Salt and freshly ground black pepper
1/4 cup canola oil
2 tablespoons Spanish paprika
6 cloves garlic, finely chopped to a paste
3 tablespoons finely chopped fresh thyme leaves
16 extra colossal shrimp (4 to 6 per pound size), peeled and deveined
Salt and freshly ground black pepper
Basil Oil, for drizzling

Steps:

  • For the white wine sauce:
  • Heat the oil in a medium saucepan over medium heat. Add the shallots and the garlic and cook until soft, about 1 minute. Increase the heat to high, add the wine, bring to a boil and cook until reduced by half. Add the cream and slowly start whisking in the cold butter, piece by piece and continue to whisk until the sauce is emulsified. Strain into a bowl and stir in the chives. Season with salt and pepper, to taste, and set aside.
  • For the shrimp:
  • Whisk together the oil, paprika, garlic and thyme in a large bowl; add the shrimp and toss to coat the shrimp in the mixture. Cover and let marinate in the refrigerator for 30 minutes.
  • Heat the grill to high.
  • Season the shrimp with salt and pepper and grill until slightly charred and just cooked through, about 2 1/2 minutes per side. Put some of the sauce on a large platter, drizzle with Basil Oil and top with the shrimp. Drizzle with more of the sauce; garnish with chives and serve.

STUFFED QUAIL WITH WHITE WINE



Stuffed Quail with White Wine image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 12

4 dried apricots, chopped
Pinch ground ginger
1/2 teaspoon grated orange rind
1 tablespoon pine nuts
5 tablespoons melted butter
6 tablespoons white wine, reduced by 1/3
Juice of 1/2 orange
Cognac, warmed
4 quails
Salt
Black pepper, freshly ground
4 tablespoons cooked rice

Steps:

  • Preheat the oven to 450 degrees F.
  • Wipe the quails dry and season inside and out with salt and pepper.
  • Combine the rice, chopped apricots, ginger, grated orange rind and pine nuts and moisten with a little melted butter. Stuff the quails with the mixture and place them in a roasting pan. Brush the quails with melted butter. Roast in the oven 8 to 10 minutes. Reduce the heat to 300 degrees and roast for a further 15 minutes, basting frequently with a mixture of wine, the orange juice and 4 tablespoons melted butter.
  • Remove the quails to a serving dish and keep warm. Taste the liquid in the roasting pan and adjust seasonings, then add the liquid off the quails. Pour warmed cognac over the quails and ignite. Serve at once with the roasting liquid on the side.

MUSSELS IN A WHITE WINE SAUCE



Mussels in a White Wine Sauce image

Provided by Food Network

Yield 2 servings

Number Of Ingredients 11

40 mussels (20 per person)
4 oz. dry white wine
2 tsp. onions, spring or scallions (includes tops and bulb)
1 tsp. garlic
1 tsp. butter, with salt
1/4-tsp. bay leaf
1 tsp. parsley
1 tsp. fresh thyme
1 tsp. fresh rosemary
1 tsp. freeze-dried chives
salt and pepper

Steps:

  • Scrub and debeard the mussels, discarding any that remain open. Combine the wine, onions, bay leaf, thyme, rosemary and garlic and bring to a simmer. Add mussels, cover the pot and steam until the shells open. Remove the mussels and keep them warm while finishing the sauce. Strain the steaming liquid, whisk in butter, add parsley and chives and season to taste with salt and pepper. Serve the sauce ladled over the mussels.

Nutrition Facts : Calories 156, Carbohydrate 6.4 grams, Fiber 0.3 grams, Protein 24.3 grams

SHRIMP AND ANDOUILLE STUFFED QUAIL WITH SPICY WHITE WINE SAUCE



Shrimp and Andouille Stuffed Quail with Spicy White Wine Sauce image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 22

2 tablespoons butter, plus more for coating quail
1/2 cup chopped celery
1 cup chopped onion
2 teaspoons chopped thyme
1 teaspoon minced garlic
1/2-pound shrimp, peeled and deveined
1/4-pound andouille sausage, quartered and sliced
2 cups chicken or shrimp stock or broth
2 cups bread, crust removed, cubed, lightly toasted
1/2 cup chopped green onion
3 tablespoons chopped parsley leaves
Salt and pepper
Hot pepper sauce (recommended: Tabasco)
8 semi-boneless quail (about 4 ounces each), split down the back
Spicy White Wine Sauce, recipe follows
2 tablespoons chopped shallots
1/2 cup white wine
1 cup chicken or shrimp stock or broth
1/4 cup hot sauce (recommended: Crystal)
3 tablespoons butter, cut into tablespoons
Squeeze fresh lemon juice
Pinch salt

Steps:

  • Preheat oven to 425 degrees F.
  • Melt butter in a saute pan over medium heat and cook celery, onion, thyme and garlic until wilted. Toss in shrimp and cook for 3 minutes. Add sausage to the pan, then stock. Place bread cubes in a bowl and pour the shrimp mixture over. Stir to completely moisten the bread, then add the green onions, parsley, and season with salt, pepper, and hot sauce, to taste. Let stuffing cool and then divide into 8 portions. Wrap 1 quail around each portion, using toothpicks to secure the back. Rub each quail with a little butter and season with salt and pepper. Place quail on baking sheet (not too close together) and roast for 12 to 15 minutes until golden brown and firm, but not dry. To serve, place 2 quails on each of 4 dinner plates and spoon sauce over top.
  • Place shallots, white wine, broth, and hot sauce in a small pot and bring to a boil. Cook until reduced to about 3 tablespoons and then whisk in butter, 1 tablespoon at a time. Finish with a squeeze of lemon and a pinch of salt, if necessary. Spoon sauce over quail and serve.

ANDOUILLE, SHRIMP, AND CHICKEN JAMBALAYA



Andouille, Shrimp, and Chicken Jambalaya image

A Cajun jambalaya that suits the whole family!

Provided by Mandy Williams

Categories     Seafood     Shellfish     Shrimp

Time 55m

Yield 8

Number Of Ingredients 16

3 cups chicken broth, divided
1 ½ cups white rice
1 pound andouille sausage, diced
1 large sweet onion (such as Vidalia®), chopped
3 green onions, or to taste, chopped
1 cup chopped celery
1 large green bell pepper, chopped
2 tablespoons Creole seasoning (such as Tony Cachere's®)
2 tablespoons minced garlic
1 teaspoon hot sauce (such as Frank's® RedHot ®)
ground black pepper to taste
1 (14.5 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes
1 pound shrimp, peeled and deveined
1 cooked whole chicken breast, shredded
1 cup chicken broth

Steps:

  • Bring 3 cups chicken broth and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
  • Heat cast-iron Dutch oven over medium-high heat. Cook and stir andouille sausage in hot pot until browned, about 5 minutes. Remove sausage from the pot with a slotted spoon, retaining any drippings in the pot.
  • Saute sweet onion, green onions, celery, and bell pepper in the sausage drippings until tender, 5 to 7 minutes. Season vegetable mixture with Creole seasoning, minced garlic, hot sauce, and black pepper; cook for 1 minute more.
  • Pour tomato sauce and diced tomatoes over the vegetable mixture; stir and add shrimp, shredded chicken, browned sausage, and 1 cup chicken broth into the tomato mixture. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until he shrimp are no longer translucent, 10 to 15 minutes.
  • Scoop rice into bowls and ladle jambalaya over the rice.

Nutrition Facts : Calories 422.9 calories, Carbohydrate 36.5 g, Cholesterol 135.2 mg, Fat 18.6 g, Fiber 2.2 g, Protein 24.8 g, SaturatedFat 6.1 g, Sodium 1467.5 mg, Sugar 3.4 g

SPICY SHRIMP WITH ANDOUILLE SAUSAGE ON GRITS



Spicy Shrimp with Andouille Sausage on Grits image

Categories     Pork     Shellfish     Mardi Gras     Sausage     Cornmeal     Shrimp     Spice     Bell Pepper     Winter     Bon Appétit

Yield Makes 6 Servings

Number Of Ingredients 20

1/3 cup green hot pepper sauce
1/4 cup dry white wine
1 shallot, chopped
1 tablespoon fresh lemon juice
1 tablespoon rice vinegar
1 cup whipping cream
5 cups water
3 cups whole milk
1/4 cup (1/2 stick) unsalted butter
2 cups corn grits*
1/4 cup olive oil
8 ounces smoked andouille sausage,** sliced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1/2 cup minced onion
4 garlic cloves, chopped
30 uncooked large shrimp, peeled, deveined
4 plum tomatoes, chopped
1 teaspoon Cajun seasoning
1 teaspoon Old Bay seasoning

Steps:

  • Combine hot pepper sauce, wine, shallot, lemon juice and vinegar in heavy medium saucepan. Boil over medium heat until reduced to 1/2 cup, about 15 minutes. Stir in 1/2 cup cream. (Can be made 1 day ahead. Cover and refrigerate.)
  • Bring 1/2 cup cream, 5 cups water, milk and butter to simmer in heavy medium saucepan. Gradually whisk in grits. Simmer until grits are very soft and thickened, stirring frequently, about 1 hour.
  • Meanwhile, heat olive oil in heavy medium skillet over medium heat. Add sausage, both bell peppers, onion and garlic; sauté until vegetables are tender, about 8 minutes. Add shrimp, tomatoes, Cajun seasoning and Old Bay seasoning and sauté until shrimp are opaque in center, about 6 minutes. Season to taste with salt and pepper.
  • Bring hot pepper-cream sauce to simmer. Spoon grits onto 6 plates, dividing equally. Spoon shrimp mixture over grits. Drizzle hot pepper-cream sauce over and serve.
  • *Corn grits, also known as polenta, are available at Italian markets, natural foods stores and some supermarkets. If unavailable, substitute 2 cups regular yellow cornmeal, and cook about 30 minutes.
  • **A smoked pork-and-beef sausage available at specialty foods stores. Smoked bratwurst, kielbasa or smoked Hungarian sausage can be substituted.

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