Best 2 Grilled Shrimp And Andouille Sausage With Hot Ravigote Sauce Recipes

Experience a symphony of flavors with our grilled shrimp and andouille sausage recipe, where the savory smokiness of the sausage blends harmoniously with the succulent sweetness of the shrimp. These succulent stars are seasoned to perfection and grilled to perfection, creating a delightful interplay of textures and aromas. Accompany this dynamic duo with a vibrant hot ravigote sauce, a tangy and herbaceous condiment that adds a refreshing kick to each bite. Get ready to tantalize your taste buds and embark on a culinary journey that promises smoky, sweet, and tangy sensations in every bite.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED ANDOUILLE SAUSAGE WITH SHRIMP, CLAMS, MUSSELS AND GARLIC WITH GRILLED COUNTRY BREAD WITH ANCHOVY BUTTER

Grilled Andouille Sausage with Shrimp, Clams, Mussels and Garlic with Grilled Country Bread with Anchovy Butter image

Provided by Bobby Flay

Categories main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 1/2 sticks unsalted butter, slightly softened
6 anchovies in oil, patted dry
Salt and freshly ground black pepper
6 slices (1/2-inch thick) country bread
1 pound andouille sausage, cut into quarters and each quarter cut in 1/2 lengthwise
Canola oil
1 pound large shrimp (21 to 24 size) peeled and deveined, skewered shrimp to cook more evenly
1 heaping tablespoon anchovy butter
4 cloves garlic, thinly sliced
8 sprigs fresh thyme
2 cups dry white wine
1 cup clam juice
15 clams, scrubbed
15 mussels, scrubbed
2 tablespoons cold unsalted butter
1/4 cup coarsely chopped fresh flat-leaf parsley, plus more for garnish

Steps:

For the Country Bread: Combine the butter and anchovies in a food processor and process until smooth; season with salt and pepper.
Grill the bread until lightly golden brown on both sides, about 20 seconds per side. Remove from the grill and slather some of the anchovy butter on 1 side. Cut each slice in half, while still hot.
For the sausage and shrimp: Heat the grill to high.
Brush the sausage with oil and grill until golden brown on both sides and just cooked through. Remove to a platter.
In a large bowl, toss the shrimp with oil, anchovy butter, and season with salt and pepper, to taste. Grill until slightly charred on both sides and just cooked through, about 1 1/2 minutes per side. Remove to the platter with the sausage.
Heat a few tablespoons of oil in a large stockpot on the grates of the grill or the side burner of the grill. Add the garlic and cook until lightly golden brown. Stir in the wine, clam juice and thyme, bring to a boil and cook until reduced by half. Add the clams and mussels, cover the pot and cook until all have opened, discarding any that have not opened. Remove with a slotted spoon to a large bowl. Add the sausage and shrimp to the broth and cook for 1 minute. Stir in the butter and parsley and cook for another minute. Season with salt and pepper, to taste. Return the clams and mussels to the pot and cook until just warmed through, about 1 minute. Serve in large bowls with the grilled bread. Garnish with more parsley.

SPICY SHRIMP AND ANDOUILLE SAUSAGE OVER GRITS

Spicy Shrimp and Andouille Sausage over Grits image

Make and share this Spicy Shrimp and Andouille Sausage over Grits recipe from Food.com.

Provided by ratherbeswimmin

Categories Grains

Time 2h35m

Yield 6 serving(s)

Number Of Ingredients 21

Ingredients

1/3 cup green hot pepper sauce
1/4 cup dry white wine
1 shallot, chopped
1 tablespoon fresh lemon juice
1 tablespoon rice vinegar
1 cup whipping cream
5 cups water
3 cups milk
1/4 cup butter
2 cups corn grits or 2 cups polenta
1/4 cup olive oil
1/2 lb andouille sausage, sliced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 cup chopped onion
4 cloves garlic, minced
30 uncooked large shrimp, peeled and deveined
4 plum tomatoes, chopped
1 teaspoon cajun seasoning
1 teaspoon Old Bay Seasoning
salt and pepper

Steps:

Combine the hot green pepper sauce, wine, shallots, lemon juice, and vinegar in a medium saucepan.
Boil mixture over medium heat until reduced to 1/2 cup (about 15 minutes).
Stir in 1/2 cup of cream; set aside.
Bring 1/2 cup cream, 5 cups water, milk and butter to a simmer in a medium saucepan.
Gradually whisk in the grits.
Simmer for about 1 hour or until the grits are very soft and thickened; stir frequently.
Heat olive oil in a skillet over medium heat.
Add sausage, peppers, onion, and garlic; saute until veggies are tender (about 8 minutes).
Add shrimp, tomatoes, cajun seasoning, and Old Bay seasoning and saute until the shrimp are opaque in the center (about 6 minutes).
Season to taste with salt and pepper.
Return hot-pepper cream mixture to a simmer.
Spoon grits onto 6 plates.
Spoon shrimp mixture over grits.
Drizzle hot-pepper cream sauce over and serve.

Tips:

Use large shrimp. Smaller shrimp will cook too quickly and become tough.
Cook the shrimp and sausage over high heat. This will help to create a nice char on the outside while keeping the inside juicy.
Don't overcrowd the pan. If you overcrowd the pan, the shrimp and sausage will not cook evenly.
Make sure the ravigote sauce is well chilled before serving. This will help to balance out the heat of the shrimp and sausage.
Garnish the dish with chopped parsley or chives. This will add a fresh, vibrant flavor to the dish.

Conclusion:

Grilled shrimp and andouille sausage with hot ravigote sauce is a delicious and easy-to-make dish that is perfect for a summer cookout. The combination of smoky shrimp, spicy sausage, and tangy sauce is sure to please everyone at your table. So next time you're looking for a new recipe to try, give this one a try. You won't be disappointed!