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Grilled Shrimp and Andouille with HotRavigote Sauce

From Jimmy Bannos, “The Heaven On Seven Cookbook: Where It’s Mardi Gras All the Time!”
/ Source: TODAY


Hot ravigote sauce

  • 1 tbsp. unsalted butter
  • 2 tbsp. finely diced yellow onion
  • 2 tsp capers, rinsed and drained
  • 1 1/4 tsp roasted garlic puree
  • 1/8 tsp Angel Dust Cajun seasoning
  • 1/8 tsp freshly ground black pepper
  • 1/8 tsp ground white pepper
  • 1/8 tsp crushed red pepper flakes
  • Pinch of salt
  • 1 1/2 cups heavy whipping cream
  • 4 tsp Creole mustard
  • 1 tsp prepared horseradish
  • 1/8 tsp Worcestershire sauce
  • 1/8 tsp hot pepper sauce
  • 1 tsp unsalted butter, cut into pieces

Shrimp and Andouille

  • 1 lb andouille
  • 24 large shrimp
  • 2 tsp extra virgin olive oil
  • 2 tsp Angel Dust Cajun seasoning
  • Twelve (10 inch) skewers, soaked in water if wooden
  • White rice

For the sauce
To prepare the sauce, heat the butter in a medium nonstick sauté pan over high heat, add the onion and cook 1 to 2 minutes until soft but not browned. Stir in the capers, garlic puree, Cajun seasoning, ground black and white peppers, red pepper flakes and salt; cook for 1 minute. Whisk in the cream, mustard, horseradish, Worcestershire and hot pepper sauces. Bring to a boil and simmer, whisking occasionally, for 5 minutes or until sauce thickens. Add the butter, whisking until completely incorporated. Set aside until needed. Reheat the sauce before serving.

For the shrimp and andouilleHeat a charcoal or gas grill.

Slice the andouille diagonally into 36 ½ inch slices. Place the andouille and shrimp in a medium-sized bowl, drizzle with oil and toss to coat. Sprinkle with the Cajun seasoning and mix thoroughly. Thread 3 pieces of andouille and 2 shrimp onto each skewer, alternating andouille and shrimp.

Grill over high heat, turning once or twice, for 6 to 7 minutes, or until shrimp turn pink and are cooked through.

Serve 2 skewers per person with white rice and a portion of sauce.