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Grilled Shrimp Boudin with Crispy Mirlitons and a Classic Remoulade Sauce (Emeril Lagasse) Recipe

Grilled Shrimp Boudin with Crispy Mirlitons and a Classic Remoulade Sauce (Emeril Lagasse) Recipe

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Grilled Shrimp Boudin with Crispy Mirlitons and a Classic Remoulade Sauce (Emeril Lagasse)

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Ingredients:

Serving

2 lb medium shrimp, peeled and deveined
1/4 cup minced yellow onions
1 tsp chopped garlic
1/2 cup heavy cream
1/4 cup cognac
salt
cayenne
freshly ground white pepper
4 cups cooked medium-grain rice
2 tbsp 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 tbsp chopped green onions, green part only
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme

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.
Essence (Emeril's Creole Seasoning):
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1376.57 Kcal (5763 kJ)
Calories from fat	664.47 Kcal
		% Daily Value*
Total Fat	73.83g	114%
Cholesterol	169.81mg	57%
Sodium	6402.09mg	267%
Potassium	593.79mg	13%
Total Carbs	146.21g	49%
Sugars	2.77g	11%
Dietary Fiber	10.89g	44%
Protein	30.39g	61%
Vitamin C	4.3mg	7%
Vitamin A	0.1mg	4%
Iron	5.6mg	31%
Calcium	170.6mg	17%

Amount Per 100 g
Calories	238.87 Kcal (1000 kJ)
Calories from fat	115.3 Kcal
		% Daily Value*
Total Fat	12.81g	114%
Cholesterol	29.47mg	57%
Sodium	1110.94mg	267%
Potassium	103.04mg	13%
Total Carbs	25.37g	49%
Sugars	0.48g	11%
Dietary Fiber	1.89g	44%
Protein	5.27g	61%
Vitamin C	0.8mg	7%
Iron	1mg	31%
Calcium	29.6mg	17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.