Food Network: Grilled Shrimp Boudin with Crispy Mirlitons and a Classic Remoulade Sauce

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Grilled Shrimp Boudin with Crispy Mirlitons and a Classic Remoulade Sauce
Recipe courtesy Emeril Lagasse, 2000

Ingredients
2 pounds medium shrimp, peeled and deveined
1/4 cup minced yellow onions
1 teaspoon chopped garlic
1/2 cup heavy cream
1/4 cup cognac
Salt
Cayenne
Freshly ground white pepper
4 cups cooked medium-grain rice
2 tablespoons finely chopped tarragon leaves
1 1/2-inch diameter casings, about 4 feet in length

Olive oil
1 medium mirliton or chayote, peeled, cored and julienne
1 cup all-purpose flour
Es, recipe follows
1 cup Remoulade Sauce, recipe follows
2 tablespoons chopped green onions, green part only

Directions
In a food processor, combine the shrimp, onions,
garlic, cream, and cognac. Season with salt and pepper. Turn the mixture into a
mixing bowl. Stir in the rice and tarragon. Season with salt, cayenne and black
pepper.

**To test the seasoning of the sausage, pan-fry a small piece of the filling for a

couple of minutes on each side. Readjust the seasoning if needed. Either
using a feeding tube or a funnel, stuff the sausage into the casings and make
3-inch links. Bring a large saucepan of salted water up to a boil. Poach the
sausage for about 5 minutes, or until the sausage is firm to the touch and plump.
Remove from the water and allow to cool. Lightly brush the sausage with olive oil.
Place on the grill and cook for 2 minutes on each side. Remove from the heat.
Season both the mirlitons and flour with Creole seasoning. Dredge the mirlitons
in the seasoned flour, shaking off the excess. Fry until golden brown, about 2
minutes. Remove and drain on paper towels. Season with Creole seasoning. To
serve, spoon some of the Remoulade in the center of each serving plate.
Criss-cross 2 of the links in the center of sauce. Mound some of the mirliton in
the center of the sausages. Garnish with green onions.

Ingredients

Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Directions
Combine all ingredients thoroughly and store in an
airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.
Published by William and Morrow, 1993.