A group of talented young chefs are busting out their fall menu. Chef Toby Freeland from L’Ecole Culinaire shares one of the new fall dishes.
Cajun BBQ Shrimp and Tasso over Dirty Rice
12 servings
- 2 Tbsp olive oil
- 48 each medium shrimp, raw, head on, peeled and deveined
- 4 ounces tasso ham
CAJUN BBQ SAUCE:
- 1 lb. butter, softened
- 1/2 cup green onion, chopped
- 1/4 cup Worcestershire sauce
- 1 Tbsp crab boil seasoning or old bay seasoning
- 1 Tbsp cayenne pepper
- 1 Tbsp red pepper flakes
- 1 Tbsp salt
- 1 Tbsp black pepper
- 8-12 cloves garlic, smashed
- 2 bay leaves
- 1 lemon juiced
- 1Tbsp hot sauce, such as red dot or tabasco
DIRTY RICE:
- 1-pound bulk pork sausage, such as andouille
- 1-pound chicken livers, finely chopped
- 1 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped green bell pepper
- 4 cups hot cooked rice
- 1/4 cup chopped fresh parsley leaves
- Cajun Seasoning and Salt to taste
Directions
FOR THE RICE: Cook the sausage and chicken livers in a large skillet until browned. Add the vegetables and sauté until soft. Gently fold in the rice and parsley. Season, to taste, with salt and Cajun seasoning, and hold for service.
FOR THE SAUCE: Combine all ingredients in a blender and pulse until smooth.
TO PREPARE: Heat olive oil in a large sauté pan over medium-high heat, add tasso ham and cook until crispy on the edges, about 3-5 minutes. Move ham to the side and add shrimp (4 per serving) to the hot oil. Cook on each side about 3 minutes or until the shrimp begin to brown and turn pink. Add 4 ounces of sauce per serving of shrimp and toss the shrimp and ham. Check for seasoning and serve over 1/2 to 3/4 cup of rice. Garnish with chopped green onions, parsley and fried okra if desired.
