Recipe courtesy of Jimmy Banos

Grilled Shrimp and Andouille Sausage with Hot Ravigote Sauce

  • Level: Easy
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1 tablespoon unsalted butter

2 tablespoons finely diced yellow onion

2 teaspoons capers, rinsed and drained

1 1/4 teaspoons roasted garlic puree

1/8 teaspoon Creole seasoning

1/8 teaspoon ground black pepper

1/8 teaspoon ground white pepper

1/8 teaspoon crushed red pepper flakes

Pinch of salt

1 1/2 cups heavy cream

4 teaspoons Creole mustard

1 teaspoon prepared horseradish

1/8 teaspoon Worcestershire sauce

1/8 teaspoon hot pepper sauce

1 teaspoon unsalted butter

1 pound andouille sausage

24 large shrimp, peeled and deveined

2 teaspoons olive oil

2 teaspoons Creole seasoning

12 (10-inch) wooden skewers, soaked in water


  1. PROCEDURE: Prepare a grill by lighting the charcoals or heating a gas grill on medium heat. Heat the butter in a medium non-stick saute pan over high heat, add the onion and cook 1 to 2 minutes until soft but not browned. Stir in the capers, garlic puree, Creole seasoning, black and white pepper, red pepper flakes, and salt, cooking 1 minute. Whisk in the cream, mustard, horseradish, Worcestershire and hot pepper sauce. Bring to a boil and simmer for 5 minutes whisking occasionally until sauce thickens. Add in the butter whisking until completely incorporated. Set aside until needed. Reheat the sauce before serving. Slice the andouille into 36 (1/2-inch) diagonally cut slices. Place the andouille and shrimp in a medium bowl, drizzle with the oil and toss to coat. Sprinkle with the Creole seasoning, mixing to evenly distribute it among the andouille and shrimp. Alternately thread 3 pieces of andouille and 2 shrimp onto each skewer. Repeat with the remaining skewers. Turning once or twice, grill 6 to 7 minutes until shrimp turn pink and are cooked through. Serve 2 skewers per person with a portion of Hot Ravigote Sauce.

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