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.
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INGREDIENTS
Nutrition- 11 lb crabmeat (or a combination of all of them) or 1 lb fish (or a combination of all of them)
- 1⁄4
- 2
- 1
- 1⁄2
- 1⁄4
- 3tablespoons salt
- 1teaspoon ground black pepper
- 1⁄4teaspoon ground cayenne pepper
- 1⁄2teaspoon dried red pepper flakes
- 1⁄2teaspoon paprika
- 2
- 2tablespoons water
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DIRECTIONS
- Chop the fish and/or shellfish into small cubes; place into mixing bowl.
- Stir in the rest of the ingredients and mix very well.
- Place a piece of cling wrap on the counter; place the seafood mixture on it and shape into a cylinder.
- Roll the plastic around the cylinder very tightly and seal the ends.
- Bring a large pan of water to simmer (about 180F), place sausage into water and cook for 20 to 30 minutes.
- Remove from the water and let cool for ten minutes.
- To serve, remove the plastic and slice.
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