Cajun French: la saucisse (la sō-sees) – sausage
This recipe makes a great appetizer for football season as well as for an elegant meal. It can also make an entree by doubling the amount. The skewers can be used in so many ways. The white remoulade is very versatile. Toss boiled shrimp for a shrimp cocktail, use as a sandwich spread, dip for vegetables, so over fish, chicken or steak and so many more uses. Be creative!
Mais C’est Bon!
Enjoy!!
Ingredients – 2 servings
6 jumbo shrimp, tails on (21-25 count per pound)
½ pound andouille sausage or good quality smoked sausage
Olive oil
Cajunville seasoning
Cayenne pepper
Mayonnaise
Creole mustard
White wine (1 Tbl)
1 lg lemon or 2 small
Horseradish (prepared or fresh)
Parsley (1 bunch)
2 leaves Romaine lettuce – l leaf per serving
Chives for garnish
Wooden toothpicks or skewers – 2 ½” to 4 ½”
Equipment:
Mise en Place bowls/plates
10”-12” cast iron or other heavy skillet
Tongs
2 ½” – 4 ½” wooden toothpicks or skewers
Bowl for shrimp
Bowl for andouille
Plate for prepared skewers
Cutting board
Sharp knife
Measuring cups and spoons
Medium bowl for making sauce
Lemon squeezer
Whisk
Mixing spoon
Spatula
Serving plates and utensils
Mise en Place:
Peel and devein shrimp. Leave tails on if you have them.
We will cut sausage together
½ cup mayonnaise
¼ Tbl fresh lemon juice
1 tsp minced parsley
Gather other ingredients
Creole mustard
White wine
Horseradish
Cajunville seasoning
Cayenne pepper
Olive oil
Romaine lettuce – l leaf per serving
Directions:
Place skillet on low
Cut andouille in approx 1/2” rounds. Should be the same size as the width of shrimp.
Place andouille in skillet and sweat it.
While andouille sweats
Season shrimp
1 tsp Cajunville seasoning
1 tsp olive oil
Coat well
Set aside
Remove andouille from skillet and set aside
Turn skillet off
Remoulade
½ cup mayo
1 Tbl Creole mustard
1 Tbl white wine
¾ Tbl fresh lemon juice
1 tsp prepared horseradish
1 tsp minced parsley
¼ tsp cayenne
⅛ tsp Cajunville seasoning
Mix well. Place in frig.
Place Romaine leaf on each serving plate.
Set aside.
Skewers
Make skewers
Place shrimp around andouille
Stick skewer in from tail of shrimp through andouille and out shrimp.
Heat skillet on med heat.
Add 1 Tbl olive oil
Place skewers in skillet
Cook on first side 2-3 minutes (depends on size of shrimp)
Turn and cook 1-2 minute
Place skewers on romaine leaf
Drizzle with remoulade
Top with chives or parsley and lemon wedge
3 with bamboo skewers and 3 with toothpicks
Ready for white remoulade
Plated
