Commander's Seafood Sausage

Courtesy of Chef Jamie Shannon of the Commander's Palace Restaurant in New Orleans, as featured in the Louisiana New Garde television series. Try this exotic sausage sliced as a first course served with Creole mustard or in bouillabaisse.

• Ready In: 1 hr
• Serves: 8

Ingredients

• 1  lb shrimp (or a combination of all of them) or 1  lb crawfish (or a combination of all of them) or 1  lb  crabmeat (or a combination of all of them) or 1  lb  fish (or a combination of all of them)
• 1⁄4 cup onion, minced
• 2  tablespoons celery, minced
• 1  tablespoon bell pepper, minced
• 1⁄2 tablespoon garlic, minced
• 1⁄4 cup andouille sausage, chopped
• 3  tablespoons salt
• 1  teaspoon ground black pepper
• 1⁄4 teaspoon ground cayenne pepper
• 1⁄2 teaspoon dried red pepper flakes
• 1⁄2 teaspoon paprika
• 2  eggs
• 2  tablespoons water

Directions

1. Chop the fish and/or shellfish into small cubes; place into mixing bowl.
2. Stir in the rest of the ingredients and mix very well.
3. Place a piece of cling wrap on the counter; place the seafood mixture on it and shape into a cylinder.
4. Roll the plastic around the cylinder very tightly and seal the ends.
5. Bring a large pan of water to simmer (about 180F), place sausage into water and cook for 20 to 30 minutes.
6. Remove from the water and let cool for ten minutes.
7. To serve, remove the plastic and slice.