Best Andouille Crusted Rock Shrimp Recipes

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CAJUN SHRIMP AND ANDOUILLE IN CREAM SAUCE



Cajun Shrimp and Andouille in Cream Sauce image

This is a wonderful recipe that I came across on another recipe site. I've modified it slightly to fit my tastes. This sauce is great served over pasta or dirty rice. This recipe is one I typically make for dinner parties or potlucks so it serves a crowd, but it can easily be cut down to a family appropriate amount.

Provided by Melissa_8201

Categories     Cajun

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 14

2 lbs large shrimp, peeled and deveined
1 lb andouille sausages or 1 lb smoked sausage, cubed
8 -10 cloves garlic, minced
1/2 cup yellow onions or 1/2 cup white onion, diced
1/2 cup green bell pepper, diced
1/2 cup celery, diced
1 teaspoon dried basil
4 medium tomatoes, diced
2 tablespoons cajun seasoning
2 cups heavy cream
1 cup beer (any kind will work)
1/2 cup water
1 1/2 teaspoons salt
1 -2 tablespoon butter

Steps:

  • Heat large skillet to med-high heat.
  • Add butter, melt.
  • Add onion, green pepper, celery, garlic and basil.
  • Saute until onions are transparent but not browned.
  • Add sausage and saute until browned.
  • Add tomatoes and cook 5 minutes or until soft.
  • Add beer and water and boil until reduced by 1/3 to 1/2.
  • Add heavy cream, salt and Cajun seasonings.
  • Stir in shrimp and cook until pink; about 3-5 minutes.
  • Allow sauce to thicken.
  • If sauce is too thin you can add about a tsp.
  • flour or cornstarch dissolved in 1/4 cup water to the sauce.
  • Make sure to stir frequently while sauce is thickening to prevent lumping.
  • This can be served over your favorite rice or pasta.

SHRIMP AND ANDOUILLE POTPIES



Shrimp and Andouille Potpies image

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

4 tablespoons unsalted butter
4 leeks, white and pale-green parts only, quartered lengthwise, chopped, and rinsed well
6 ounces andouille sausage, quartered lengthwise and chopped
4 garlic cloves, thinly sliced
1/2 cup all-purpose flour
2/3 cup dry vermouth
4 cups fish stock
2 medium Red Bliss potatoes, cut into 1/2-inch cubes
1 pound 8 ounces rock shrimp
2 packages (14 ounces each) frozen puff pastry, preferably Dufour, thawed
All-purpose flour, for surface
1 large egg, lightly beaten for egg wash

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



Spicy Shrimp and Andouille Over Charleston-Style Grits image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 116

2 pounds medium shimp, peeled and deveined
Charleston-Style Grits, recipe follows
Essence, recipe follows
Salt
8 ounces andouille sausage
1 tablespoon vegetable oil
1 cup finely chopped yellow onion
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped green bell pepper
1 teaspoon minced garlic
1 1/2 cups chicken broth, or canned, low-sodium chicken stock
1/4 cup heavy cream
2 tablespoons finely chopped green onions
2 tablespoons minced parsley
2 pounds medium shimp, peeled and deveined
Charleston-Style Grits, recipe follows
Essence, recipe follows
Salt
8 ounces andouille sausage
1 tablespoon vegetable oil
1 cup finely chopped yellow onion
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped green bell pepper
1 teaspoon minced garlic
1 1/2 cups chicken broth, or canned, low-sodium chicken stock
1/4 cup heavy cream
2 tablespoons finely chopped green onions
2 tablespoons minced parsley
2 pounds medium shimp, peeled and deveined
Charleston-Style Grits, recipe follows
Essence, recipe follows
Salt
8 ounces andouille sausage
1 tablespoon vegetable oil
1 cup finely chopped yellow onion
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped green bell pepper
1 teaspoon minced garlic
1 1/2 cups chicken broth, or canned, low-sodium chicken stock
1/4 cup heavy cream
2 tablespoons finely chopped green onions
2 tablespoons minced parsley
2 pounds medium shimp, peeled and deveined
Charleston-Style Grits, recipe follows
Essence, recipe follows
Salt
8 ounces andouille sausage
1 tablespoon vegetable oil
1 cup finely chopped yellow onion
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped green bell pepper
1 teaspoon minced garlic
1 1/2 cups chicken broth, or canned, low-sodium chicken stock
1/4 cup heavy cream
2 tablespoons finely chopped green onions
2 tablespoons minced parsley
6 cups water
Salt to taste
1 1/2 cups quick cooking or old-fashioned grits (not instant!)
2 cups milk
1 cup heavy cream
8 tablespoons butter
Freshly ground black pepper, to taste
6 cups water
Salt to taste
1 1/2 cups quick cooking or old-fashioned grits (not instant!)
2 cups milk
1 cup heavy cream
8 tablespoons butter
Freshly ground black pepper, to taste
6 cups water
Salt to taste
1 1/2 cups quick cooking or old-fashioned grits (not instant!)
2 cups milk
1 cup heavy cream
8 tablespoons butter
Freshly ground black pepper, to taste
6 cups water
Salt to taste
1 1/2 cups quick cooking or old-fashioned grits (not instant!)
2 cups milk
1 cup heavy cream
8 tablespoons butter
Freshly ground black pepper, to taste
1 tablespoon black pepper
2 1/2 tablespoons paprika
1 tablespoon onion powder
2 tablespoons salt
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
2 tablespoons garlic powder
1 tablespoon black pepper
2 1/2 tablespoons paprika
1 tablespoon onion powder
2 tablespoons salt
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
2 tablespoons garlic powder
1 tablespoon black pepper
2 1/2 tablespoons paprika
1 tablespoon onion powder
2 tablespoons salt
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
2 tablespoons garlic powder
1 tablespoon black pepper
2 1/2 tablespoons paprika
1 tablespoon onion powder
2 tablespoons salt
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
2 tablespoons garlic powder

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 STOCK



Shrimp Stock image

Provided by Emeril Lagasse

Time 1h10m

Yield about 2 1/2 quarts

Number Of Ingredients 8

2 1/2 pounds shrimp shells
2 1/2 quarts plus 1 cup cold water
1 cup coarsely chopped onion
1/2 cup chopped carrots
1/2 cup chopped celery
1 tablespoon garlic, roughly chopped
1/2 cup mushroom trimmings
Sachet consisting of the following: 1 bay leaf, 1/4 teaspoon dried thyme, 1/4 teaspoon crushed black peppercorns and 4 parsley stems

Steps:

  • Rinse the shrimp shells under cold running water and place them in a 1-gallon stockpot with the remaining ingredients. Bring the pot to a boil and then lower the temperature to a simmer. Skim the impurities that rise to the surface with a ladle, spoon or a skimmer. Simmer the stock for 45 minutes to 1 hour.
  • When the stock is completed, strain the stockpot and immediately cool the stock using an ice bath of water and ice. Use the amount of stock you need, and refrigerate or freeze the rest.

ROCK SHRIMP HUSHPUPPIES



Rock Shrimp Hushpuppies image

Provided by Food Network

Categories     appetizer

Time 1h15m

Yield 40 to 45 pieces

Number Of Ingredients 14

1 cup cornmeal
1 cup flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon fresh thyme
1/4 teaspoon fresh ground pepper
1/8 teaspoon cayenne
2 pounds rock shrimp, cleaned and roughly chopped
1 cup milk
2 eggs
2 tablespoons butter, melted
1 teaspoon garlic, chopped
1/2 cup scallions, thinly sliced
Peanut oil, for frying

Steps:

  • Dry mix: Combine all of the above in a bowl.
  • Wet mix: Whisk all of the above ingredients. Add to dry mix and let rest in refrigerator for 15 minutes. Then spoon into 350 degree peanut oil and fry until puffed and golden.

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Andouille crusted rock shrimp recipes are a popular dish that can be found at seafood restaurants and can be cooked at home. The dish is made up of rock shrimp that is coated in andouille sausage and seasoning mix and then baked or fried until crispy. The dish can be served as an appetizer or as a main course with sides like salad or steamed vegetables.

Ingredients

The key ingredients in andouille crusted rock shrimp recipes include:
  • Rock shrimp
  • Andouille sausage
  • Seasoning mix (such as paprika, garlic powder, onion powder, cayenne pepper, and black pepper)
  • Egg
  • Flour
  • Panko bread crumbs
  • Oil for frying (optional)
Rock Shrimp
Rock shrimp are small, sweet shrimp that are typically found in the waters off the Atlantic coast of the United States. They have a firm texture and a slightly sweet flavor, which makes them a popular choice for seafood dishes.
Andouille Sausage
Andouille sausage is a spicy, smoked sausage that is commonly used in Cajun and Creole cooking. It is made from ground pork that is seasoned with spices like paprika, garlic, and cayenne pepper.
Seasoning Mix
The seasoning mix used in andouille crusted rock shrimp recipes typically includes a blend of spices like paprika, garlic powder, onion powder, cayenne pepper, and black pepper. This mix is used to flavor both the shrimp and the andouille sausage coating.
Egg, Flour, Panko Bread Crumbs
Egg, flour, and panko bread crumbs are used to coat the shrimp in preparation for frying or baking. The egg helps the flour and bread crumbs to adhere to the shrimp, while the bread crumbs add a crispy texture to the coating.
Oil for Frying (Optional)
Some recipes call for the shrimp to be fried in oil, while others suggest baking in the oven for a healthier option.

Preparation

The preparation for andouille crusted rock shrimp recipes usually involves the following steps:
  1. Clean and devein the rock shrimp.
  2. Prepare the andouille sausage by grinding it in a food processor or chopping it finely.
  3. Make the seasoning mix by combining paprika, garlic powder, onion powder, cayenne pepper, and black pepper.
  4. Coat the shrimp in a mixture of egg, flour, and seasoning mix. Dip the coated shrimp in the andouille sausage mixture to fully coat.
  5. Cover the shrimp in panko bread crumbs and press the crumbs into the coating to ensure they stick.
  6. Bake in the oven or fry in oil until golden brown and crispy.
  7. Serve with a dipping sauce of your choice, such as spicy mayonnaise or sweet chili sauce.

Variations

There are many variations of andouille crusted rock shrimp recipes that can be found online or at restaurants. Some variations include:
  • Adding grated Parmesan cheese to the bread crumbs for an extra cheesy flavor.
  • Adding chopped herbs like parsley or cilantro to the coating mixture for added freshness.
  • Using a different type of seafood, such as jumbo shrimp or scallops.
  • Replacing the andouille sausage with another spicy sausage or even chicken or turkey sausage for a lighter option.
  • Serving the shrimp on top of a salad for a lighter and healthier option.

Conclusion

Andouille crusted rock shrimp recipes provide a flavorful and satisfying dish that is perfect for seafood lovers who enjoy a little bit of spice. The combination of andouille sausage, seasoning mix, and crispy coating gives these shrimp a unique flavor that is sure to be a hit at any meal.

Andouille crusted rock shrimp recipe is a delectable dish that comes with a delicious combination of rich spice flavors and crispy texture. It's a dish that you can prepare with ease, and it's perfect for any time of the year. This dish has an Artisanal flair and brings a modern touch to classic comfort food that will leave your guests feeling satisfied.

Ingredients

For an andouille crusted rock shrimp recipe, you will need a few essential ingredients that include:
Andouille Sausage
Andouille sausage is a critical ingredient that gives this dish its unique flavor. It's a spicy, smoky sausage that's most commonly used in Cajun and Creole recipes.
Rock Shrimp
Rock shrimp is a type of shrimp that's known for its sweet, delicate taste and has a firm, slightly crunchy texture.
Panko Breadcrumbs
Panko breadcrumbs are a type of Japanese breadcrumb that is used for creating a light, crispy texture in fried foods. They are available in most supermarkets and are great for this recipe because they create an excellent texture and crunchiness.
Flour and Eggs
Flour and eggs are the two ingredients used to create the coating that will hold the andouille crusted rock shrimp together.
Spices
Some of the spices that are commonly used in this recipe include paprika, thyme, garlic, onion powder, salt, and black pepper.

Instructions

Here are a few tips that will help you prepare a fantastic andouille crusted rock shrimp recipe:
Choose the Right Andouille Sausage
It's imperative to choose the right andouille sausage for this recipe. High-quality andouille sausage will give your dish a rich, smoky flavor. Look for a sausage that is made with high-quality ingredients and has a well-rounded flavor.
Use Rock Shrimp
Using rock shrimp is crucial for this recipe. It has a firm, slightly crunchy texture that will hold up well when coated in the andouille crumb mixture. It's also important to avoid overcooking the shrimp; otherwise, it can become rubbery.
Create a Flavorsome Crust
The crust on this dish is what makes it shine. To create a flavorsome crust, you can add different spices to the panko breadcrumb mixture. Some of the must-have spices for this recipe include paprika, thyme, garlic, onion powder, salt, and black pepper. The Andouille sausage crumble also adds an extra layer of flavor to the dish.
Coat the Shrimp Properly
Proper coating is crucial for this dish. First, you need to coat the shrimp with flour, then dip them into the beaten egg mixture. Once the shrimp is coated with the egg mixture, you can cover them in the andouille crumb mixture. Make sure that the shrimp is coated evenly to ensure that the texture and flavors are evenly distributed.
Use a Deep-Fryer or Skillet
Another essential tip is to use a deep-fryer or skillet to cook the shrimp. Deep-frying the shrimp will give it a crispy texture without making it greasy. If you don't have a deep-fryer, you can use a skillet filled with oil to fry the breaded shrimp.
Serve Hot
When serving this dish, it's crucial to serve it hot. You want your guests to experience the crunchy texture of the shrimp and the rich flavor of the andouille sausage. Leaving the dish out for too long can cause the texture to become soggy and the flavor to dissipate.

Conclusion

The andouille crusted rock shrimp recipe is an excellent dish that's ideal for a quick lunch, dinner party, or a family get-together. It's easy to make and comes with flavors that will leave your guests in awe. With these tips, you can create a perfect dish that is sure to impress your guests.

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