For Fat Tuesday, Jill and I landed on Cajun BBQ shrimp with homemade Red Beans & Rice with Andoullie sausage. New Orleans BBQ shrimp isn’t much like what you would think of when hearing “BBQ”. Given there is a lot of Tabasco and lemon I suppose one could draw a parallel to Carolina vinegar sauce but it’s a far cry from KC or Texas BBQ Sauce.
I saw a few recipes for New Orleans BBQ and all are very similar in that they have Tabasco, Worcestershire, Butter and Garlic. I settled on Pat and Gina Neelys recipe. As stated before..love me some Gina. The use of clam juice jumped out at me. Emeril uses white wine which would be nice also but since I have never used clam juice I thought I would try it.
The red beans and rice turned out smokey, spicy, salty with a nice depth of flavor. Making garlic butter for the garlic Parmesan bread was perfection between the bites of shrimp and beans. The shrimp turned out superb. I love it when Jill closes her eyes and throws out a compliment. She loved it and said it was her new favorite shrimp. The shrimp is spicy but something about the vinegar in the Tabasco and the lemon juice gives it an acidic zip and brightness. The trio is perfect…spicy deep, spicy bright and garlic bread to reset the palate.
This would be great for a casual party where people could hover over the the shrimp and bread and just eat with their hands along side small bowls of Rice and Beans. Beer was a natural choice but we went Whiskey and Diet Cherry Dr. Pepper. Sounds odd but is our “go to” cocktail. It’s like a cheap old fashion of sorts.
New Orleans BBQ Shrimp
1 lbs of large gulf shrimp (shell on, heads off and de-veined)
1 tbs+ of Tony Chachere’s Creole seasoning
2 tsp of Old Bay seasoning
6 cloves of minced garlic
Juice of 1 lemon
3 tbs of Worcestershire Sauce
3 tbs of Tabasco
4 oz of Clam Juice
1 tbs of Apple Cider Vinegar
2 bay leaves
1 tbs of butter
Kosher Salt to taste
Red Beans and Rice
1 lbs red beans
2 Andoullie Sausage sliced
4 cloves of garlic (diced)
1 diced yellow onion
3 stalks of celery diced
2 green peppers seeded and diced
2 tbs of Tony Chachere’s Creole seasoning
7 cups of water
1 tbs of Worcestershire Sauce
Cooked rice and green onions for serving
Parmesan Garlic Bread
1 loaf of crusty french bread
3-4 cloves of garlic
Parmesan cheese (grated)
1. The beans cook for 8 hours so plan accordingly. I used a crock pot and set it for 8 hrs and when it finished it kept them warm. Basically dice up everything and throw it in the slow cooker, stir and walk away. Pretty simple.
2. Rinse your shrimp and put them in a bowl with Tony Chachere’s Creole seasoning and mix well and set aside. Cut up your garlic and then add all your wet ingredients to a measuring cup and mix it up.
On medium heat take a large skillet and add 2 tbs of oil and then your garlic for one minute and then throw your shrimp in there. You are going to partially cook them for about 3 minutes. They should turn pink on both sides but wont be totally cooked. Remove from heat and pour the garlic and shrimp into a bowl and set aside.
Now make your “BBQ sauce” by adding the wet ingredients to the pan with the bay leafs and simmer for about 15 minutes. It should reduce by about half and add a tbs of butter.
3. For the garlic bread, add some butter to a small pan and smash 3 or 4 cloves of garlic to infuse the melted butter. Brush your bread with the melted garlic butter. Top with Parmesan and dice up the garlic that you used for the butter. Top the bread and add a little more butter to the top of the bread. Broil until golden brown.
4. While your bread is broiling add the shrimp and garlic back to the sauce and cook the shrimp fully and allow the sauce to permeate the shrimp.
5. Pour your shrimp into a community bowl and serve plates for the discards and bread. Laddle some rice into a small bowl and top with the Red Beans and top with green onion.