Best 4 Shrimp And Andouille Cheesecake With Mustard Tomato Coulis Recipes

SHRIMP AND ANDOUILLE GUMBO

Steps:

• Combine peppers, onions, and celery in a bowl and have ready next to the stove. In a large heavy skillet (cast iron is best) heat oil until it just begins to smoke. Gradually add flour, whisking constantly. Continue whisking constantly and cook over medium to medium-high heat until roux is dark brown and very fragrant. Add vegetable mixture and stir with a wooden spoon, continuing to cook, for 2 minutes. Add salt and dry seasonings and garlic and stir to combine, cooking for another 1 to 2 minutes, then remove pan from heat.
• Place shrimp stock in a large Dutch oven or stockpot and bring to a gentle boil. Gradually add roux mixture to boiling stock, whisking constantly, until completely incorporated and dissolved. Return to a boil and add the andouille, then reduce to a simmer and cook for 15 minutes. Taste and adjust seasoning if necessary, then add shrimp and turn off heat. Let gumbo sit for 5 minutes to allow shrimp to cook, then serve immediately over a scoop of plain white rice.
• Note: You can do everything in this recipe up to the point of adding the shrimp beforehand; bring gumbo up to a boil before adding shrimp to serve.
• Cooking the roux can be tricky. For safety's sake, wear good oven mitts while whisking (roux can cook to nearly 400 degrees F!) and be very careful not to let it burn on the bottom. If black bits show up in the roux before it is done, you must start over, boo-hoo. If the roux starts to smoke, remove it from the heat for a few minutes and keep whisking?remember that the pan will retain a lot of heat that will continue to cook the roux even off the flame. This is not a quick project! Your patience will be rewarded with a rich, delicious gumbo.
• Peel and de-vein the shrimp and reserve the shells. Refrigerate the shrimp until needed. In a saucepan or stockpot, heat the oil over medium-high heat. Add the onion, carrot, and celery and cook until slightly softened, about 5 minutes. Then, add the shrimp shells and cook, stirring constantly, until shells are pink and fragrant. Add the wine and cook until reduced by half. Add water to the pot to just past the level of the shrimp shells and add peppercorns, bay leaf, and thyme. Bring to a boil and immediately reduce to a simmer. Skim impurities (i.e., scum) from top of stock and simmer for approximately 30 to 45 minutes. Strain stock and reserve.

SHRIMP AND ANDOUILLE CHEESECAKE WITH MUSTARD - TOMATO COULIS

Steps:

• To make the crust: Combine the parmesan cheese, bread crumbs and seasoning.
• Add butter and mix just until the ingredients are moist, without overmixing.
• Press into the bottom of a 9" springform pan; set to the side.
• To make the coulis: Heat the oil in a medium saucepan and saute the garlic and shallots until tender.
• Add the tomatoes and cook for five minutes.
• Add seasoning and mustard.
• Whirl mixture in food processor or blender and strain; let cool until needed.
• To make the filling: Preheat the oven to 350°F.
• In a large skillet, cook the sausage; drain off fat.
• In another pan, heat the olive oil and saute the onions, pepper and shrimp until the onions are translucent, about three minutes; set to the side.
• Beat the cheeses in a bowl until smooth.
• Add the cream, cooked sausage and vegetable mixture; blend in the eggs.
• Pour into the crust and place the springform pan into a larger pan; add an inch of warm water and bake for a 65 minutes or until set (the cheesecake should feel firm when lightly touched).
• To serve, pour a little coulis onto serving plate; place a slice of cheesecake on top.

ANDOUILLE SAUSAGE AND SHRIMP WITH CREOLE MUSTARD SAUCE

Steps:

• Toss shrimp with Creole seasoning in medium bowl to coat. Heat 1 tablespoon oil in heavy large skillet over high heat. Add sausage pieces, cut side down. Cook until browned on both sides, about 5 minutes. Transfer sausage to bowl. Add shrimp to skillet; cook until browned and just opaque in center, about 3 minutes. Transfer to bowl with sausage. Add remaining 1 tablespoon oil, onion, bell pepper, and thyme to skillet. Sauté until vegetables are beginning to soften, about 5 minutes. Add broth, mustard, and vinegar. Stir until sauce thickens, about 2 minutes. Return sausage and shrimp to skillet. Simmer until heated through, stirring occasionally, about 1 minute. Season with salt and pepper.

SHRIMP-ANDOUILLE STEW

Steps:

• Heat a large dutch oven coated with spray over medium heat. Saute sausage until browned. Remove from pan, add in celery and onion, red and green peppers and garlic. Saute for 3 minutes.
• Add sausage, tomatoes and remaining ingredients except rice.
• Bring to boiling, cover and reduce heat. Simmer for 10 minutes.
• Stir in shrimp, bring to boil, cover and reduce heat. Simmer for 10 minutes.
• Serve over hot rice.