Follow these steps for perfect results
Shrimp
peeled and deveined
Yellow Onion
minced
Garlic
chopped
Heavy Cream
Cognac
Salt
Cayenne Pepper
White Pepper
freshly ground
Rice
cooked medium-grain
Tarragon Leaves
finely chopped
Sausage Casings
1 1/2-inch diameter
Olive Oil
Mirliton
peeled, cored and julienne
All-Purpose Flour
Remoulade Sauce
Green Onions
chopped, green part only
Paprika
Salt
Garlic Powder
Black Pepper
Onion Powder
Cayenne Pepper
Dried Oregano
dried leaf
Dried Thyme
dried
Combine shrimp, onions, garlic, cream, and cognac in a food processor.
Season with salt and pepper.
Transfer the mixture to a mixing bowl.
Stir in the rice and tarragon.
Season with salt, cayenne, and black pepper.
Pan-fry a small portion to test the seasoning.
Adjust seasoning if necessary.
Stuff the sausage mixture into casings, creating 3-inch links.
Bring salted water to a boil in a large saucepan.
Poach the sausages for 5 minutes, or until firm.
Remove from the water and let cool.
Lightly brush the sausages with olive oil.
Grill the sausages for 2 minutes per side.
Remove from heat.
Season mirlitons and flour with Creole seasoning.
Dredge the mirlitons in seasoned flour.
Fry until golden brown, about 2 minutes.
Remove and drain on paper towels.
Season the fried mirlitons with Creole seasoning.
Spoon remoulade sauce onto serving plates.
Arrange two sausage links criss-cross in the sauce.
Mound mirlitons in the center of the sausages.
Garnish with green onions.
Expert advice for the best results
Use high-quality sausage casings for best results.
Ensure mirlitons are thoroughly dried before frying for maximum crispiness.
Adjust the amount of cayenne pepper to suit your spice preference.
Everything you need to know before you start
20 minutes
Remoulade sauce can be made a day in advance.
Rustic, casual presentation.
Serve with crusty bread for dipping in the remoulade sauce.
Serve as an appetizer or main course.
Pairs well with seafood and spicy flavors.
Refreshing and complements the richness of the dish.
Discover the story behind this recipe
Classic Cajun Cuisine
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