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September 10, 2008

“cook off” : Shrimp and Andouille Cassoulet

I always loved seafood. I love the simple way it can be cooked and prepared and still taste absolutely divine and there's nothing can beat the taste of freshness that you can't find in poultry or fowl. It is also fast to prepare and you will seldom go wrong with it.

Their website featured FIVE amazing recipes that I would just love to try or have a taste of. One in particular, the Shrimp and Andouille Cassoulet is just mouthwatering. Shrimps are something I won't ever pass on. I love it's texture and how delicious they are even with just a simple steaming.

Chef Brian Landry of Louisiana created this Louisiana Shrimp and Andouille sausage smothered in a white bean casserole and it's amazing how simple the recipe is (compared to most of the other featured recipes) and how it's very feasible to be cook off !

Shrimp and Andouille Cassoulet

3 tablespoons olive oil
1 pound andouille sausage, cut into ¼ inch pieces, (other smoked sausage or bacon can be substituted)
1 each sweet onion, diced
4 each celery stalks, diced
4 each garlic cloves, minced
2 tablespoons plus 1 teaspoon creole seasoning separated
1 teaspoon dry oregano
5 each whole peeled canned roma tomatoes (approx. 1 - 15 oz can)
5 each whole peeled fresh roma tomatoes
3 teaspoons Worcestershire sauce
4 - 15 oz cans white kidney/cannellini beans (other white beans can be substituted)
2 bottles Michelob Amber beer
4 pounds fresh Louisiana head-on shrimp,
16-20 count
2 teaspoons fresh thyme
1 bunch green onions, chopped
3 cups breadcrumbs, panko if possible
1 ½ cups ground parmesan
3 tablespoons olive oil
Salt and pepper, to taste

Peel and de-vein the shrimp. Season with 2 tablespoons of Creole seasoning. Place the shrimp shells in 1.5 quart saucepan with the chicken broth and place over medium heat. Allow to simmer.

In a large skillet or small Dutch oven, heat the olive oil over medium-high heat. Add the andouille and allow to brown. Next add the onion, celery, garlic, Creole seasoning and oregano and cook until the vegetables are tender and translucent. Next, crush the tomatoes over the skillet and add the Worcestershire. Rinse the beans under cold water, and add to the skillet. Next, add the thyme and green onions. Strain the shells from the broth and add the broth to the skillet. Allow the beans and sausage to simmer for 15-20 minutes. (While the beans are simmering mix the breadcrumbs, parmesan, olive oil, salt and pepper.) Add the shrimp and allow to cook for 8-10 minutes. Cover the skillet with the breadcrumb mixture, and place under broiler for 2-3 minutes until the breadcrumbs are brown.

Optional Garnish:
Reserve eight shrimp and peel only the body leaving the head and tail intact. Season with Creole seasoning. Heat 2 tablespoons of olive oil in a medium skillet. Cook the shrimp for about two minutes on each side until they are browned and cooked through. Arrange the shrimp on top of the cassoulet once it has been browned under the broiler.

For you who love to cook and want to broaden your recipe collection on seafood just visit the site and find your favorite seafood recipe. Moreover you can have a chance of winning the trip to New Orleans prize package by voting for one of the recipe in

Sponsored by Lousiana Seafood

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