Chargrilled Jumbo Shrimp and Andouille Sausage Paired with Zesty Ravigote Sauce

Recipe created by Jimmy Banos

Difficulty: Easy

For the Ravigote Sauce:

1 tablespoon unsalted butter
2 tablespoons minced yellow onion
2 teaspoons capers, thoroughly rinsed and drained
1 1/4 teaspoons roasted garlic paste
1/8 teaspoon Creole spice blend
1/8 teaspoon ground black pepper
1/8 teaspoon ground white pepper
1/8 teaspoon crushed red chili flakes
Dash of sea salt
1 1/2 cups heavy whipping cream
4 teaspoons Creole mustard
1 teaspoon prepared horseradish
1/8 teaspoon Worcestershire sauce
1/8 teaspoon spicy pepper sauce
1 teaspoon unsalted butter

For the Skewers:

1 pound andouille sausage
24 large shrimp, peeled and deveined
2 teaspoons extra virgin olive oil
2 teaspoons Creole spice blend
12 (10-inch) wooden skewers, pre-soaked in water

INSTRUCTIONS:

1. Prepare the Ravigote Sauce: Ignite the charcoal or preheat your gas grill to medium temperature. In a medium-sized non-stick cooking skillet, warm the butter over high heat, then add the minced onion and saut for approximately 1 to 2 minutes until it becomes tender without taking on color. Mix in the capers, garlic paste, Creole spice blend, black pepper, white pepper, red chili flakes, and sea salt, continuing to cook for about 1 minute. Gradually whisk in the heavy cream, mustard, horseradish, Worcestershire, and spicy pepper sauce. Let the mixture come to a rolling boil and then reduce heat to a gentle simmer for 5 minutes, stirring frequently until the sauce reaches desired thickness. Stir in the butter until fully blended. Keep the sauce warm until serving time.

2. Assemble the Skewers: Cut the andouille sausage into 36 pieces (1/2-inch slices on the diagonal). Combine the sausage pieces and shrimp in a mixing bowl, drizzle with olive oil and toss until well coated. Distribute the Creole spice blend evenly over the mixture, ensuring it is thoroughly combined with both the sausage and shrimp. Using alternating pieces, thread 3 slices of sausage and 2 shrimp onto each skewer. Continue this process with all remaining skewers.

3. Grill and Serve: Position the skewers on the grill and cook for 6 to 7 minutes total, rotating one or two times, until the shrimp become pink and are completely cooked through. Present 2 skewers per plate accompanied by a serving of the Zesty Ravigote Sauce.

Recipe from 'Mardi Gras Everyday'