As part of National BBQ Month, Patio & Hearth Blog will be sharing recipes from top grill manufacturers. And to kick things off, we present this recipe from Kamado Joe.
1 lb large shrimp, peeled
3/4 lb andouille sausage
1 16 oz. can Cajun or regular stewed tomatoes (chopped)
1 medium onion (chopped)
1 bell pepper (chopped)
1 stalk celery diced
3 cloves garlic diced
1/2 cup green onions (chopped)
1 handful of fresh cilantro (chopped)
1 bay leaf
1 cup water
1 cup white wine
4 tbsp flour
4 tbsp butter (2 tbsp for sauce, 2 tbsp for rice)
Creole seasoning to taste (or 1/4 tsp cayenne pepper)
Salt and pepper to taste
2 cups short grain white rice
Serve with Louisiana Hot Sauce (optional)
Prep Time: 1 hour, 30 minutes
Cook Time: 20 minutes
For the Creole Sauce:
In a large pan, melt the butter over medium heat; slowly add the flour to the butter, whisking constantly for 2-3 minutes. It will be done when it loses its flour aroma. Add onion, garlic, bell pepper and celery and sauté for 10 minutes. Add tomatoes, bay leaf, water, white wine, green onions, cilantro and Creole seasoning. Simmer covered for 30-40 minutes stirring frequently.
[Tip: The sauce should be a thin gravy. If it’s too thin, slowly add a little more flour.]
For the Rice, Shrimp and Sausage:
It’s important to use short grain white rice rather than long grain rice, because short grain rice sticks together better. Prepare the rice according the package. Allow the rice to cool enough to handle, but it should still be fairly hot. Place a square of plastic wrap on the counter and place a quarter of the rice in the center of it. Wrap the rice and form a 1” thick round disk, similar to making a thick hamburger patty. Place the shrimp and sausage on separate skewers. You should have two skewers of each.
1. Heat grill to 400°F and baste one side of each rice patty with butter. Place the rice patties on the coolest area of the cooking grate butter side down. Grill on one side for 5 minutes.
2. Baste the top side of the rice patties with butter and flip. Place the sausage skewers on the grill. Rotate the sausage after 3 minutes.
3. Add the shrimp skewers when you rotate the sausage and rotate the shrimp after 2 minutes. You want to make sure you do not overcook the shrimp, so be ready to pull them off as soon as they are fully pink.
Place one patty of grilled rice on each plate, remove the bay leaf from the sauce and pour over each rice patty. Place grilled shrimp and sausage on top and around the rice. Serve immediately.
[Note: There will be a considerable amount of sauce left. You can freeze it for up to 2 months and make the recipe again quickly without the 90 minute prep time.]
This recipe comes courtesy from Kamado Joe.