Thursday, September 11, 2008
Oh how I love sea foods! May it be fish, shrimps or crabs. That's why I am so excited this coming February because one of my aunt in US is coming over here and boy, for sure, we're going to binge in sea foods. I love it when our helper buys the local sea foods in the market. Still fresh and has great taste rather the ones we find in the groceries nowadays.
While browsing the net, I chanced upon this contest going on, the Great American Seafood cook off. What caught my eyes is Chef Brian Landry's Shrimp and Andouille Cassoulet from Louisiana. The looks of it, so tempting! Louisiana Shrimp and Andouille sausage smothered in a white bean casserole.
What I really liked about the recipe is the main ingredient---Shrimps! Maybe I'll do the recipe for special occasions but not everyday otherwise, I'll be out of food budget. I just have to alter some ingredients and just look for an alternative ones specially Cannelli beans.
For people out there who loves cooking, I encourage you to visit their site and also try some of their Chef's recipes as well.
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.
