Tag: sandwich
Jambalaya Burger
Jambalaya Burger
I’ve seen multiple recipes online for jambalaya burgers; all using ground beef patties. What sets my burger apart from everything else on the internet is that mine uses a raw ground andouille sausage. And the reason why is that people might have a problem finding raw ground andouille sausage. Almost all andouille sausage you find in a grocery is going to be smoked. My meat department happens to make a raw andouille sausage. If you can find a raw andouille sausage, take it out of the sausage casings and form it into patties. If not, I’m attaching my recipe for andouille sausage below this one. Just skip the stuffing and smoking. Beyond this andouille rant, this is one of the best burgers I’ve ever had; by far. I’m such a big fan of Cajun and Creole cuisine, I turned one of my favorite dishes, jambalaya, into a spicy, juicy, burger of meteoric proportions. Once again, I made an andouille sausage patty topped with Creole shrimp, the trinity(onion, celery, and bell pepper), and sliced heirloom tomato; with creole mustard on top of a toasted brioche bun.
Servings: 2 burgers
Ingredients
- 1 lb ground andouille sausage
- 2 tbsp vegetable oil divided
- 1/4 cup white onion finely chopped
- 1/4 cup red bell pepper finely chopped
- 1/4 cup celery finely chopped
- 3 garlic cloves minced
- 8 large 16/20 ct. shrimp peeled and deveined; tails removed
- 2 tsp creole seasoning
- 2 brioche buns toasted
- heirloom tomato sliced
- creole mustard
Instructions
- Heat up 1 tbsp of vegetable oil in a sauté pan over medium high heat. Sauté the onion, celery, and bell pepper for 4 minutes.
- Add in the garlic and cook for a minute.
- Add in another tbsp of vegetable oil. Season the shrimp with creole seasoning. Add to the pan and cook for 2 minutes.
- Flip the shrimp and cook for 2 more minutes. Remove the contents from the pan.
- Divide the ground andouille sausage into 2-8oz patties.
- Pan fry the patty for 6 minutes over medium high heat.
- Flip the burger and cook the patty for 4 minutes; covered.
- Put each patty on a toasted brioche bun. Place 4 shrimp on top the patty. Evenly distribute the sautéed vegetables on top of the shrimp. Top with creole mustard.
Smoked Andouille Sausage
Andouille sauasage is the famous staple of the cajun and creole cuisine of Louisiana. With it’s origins from French charcuterie, andouille sausage consists of coarse ground pork heavily seasoned with salt, pepper, cayenne, thyme, sage, paprika, and a large amount of garlic. The pork is stuffed into casings and slowly smoked with pecan wood. Andouille can be used in numerous cajun dishes such as jambalaya and gumbo.
Equipment
- food processor
- meat grinder
- sausage stuffer
- twine
- Electric Smoker
Ingredients
- 8 lbs pork shoulder
- 40 garlic cloves
- 2 tbsp salt
- 1 tbsp paprika
- 1 tbsp smoked paprika
- 2 tsp black pepper
- 2 tsp cayenne pepper
- 1 tsp thyme
- 1 tsp sage
- 2 tsp pink curing salts
- hog casings
Wood Chips
- pecan wood
Instructions
- Place the garlic cloves in a food processor.
- Process until chopped.
- Mix together all of the seasonings.
- Grind the pork on a medium grind plate, one time through.
- Thoroughly mix the spices and garlic into the pork.
- Stuff the sausage into the casings.
- Twist into 6” links. Let cure overnight in the refrigerator.
- Cut every 4th link apart from each other. Tie in between the middle of the 4 links with twine to the grate of your smoker so they can hang.
- Place the grate on the very top rack of your smoker so the sausages can hang. Turn the temp to 130 degrees. Allow the sausages to dry out for an hour with out adding any wood chips.
- Turn the temp to 250 degrees and add your wood chips. Allow the chips to ignite. Turn your smoker down to 150 degrees. Smoke for 6 hours, changing out the wood chips every 2 hours. After 6 hours, turn up the smoker temp to 180 degrees and smoke for 1 more hour.
Buffalo Chicken Burger with Blue Cheese
Buffalo Chicken Burger with Blue Cheese
At my meat counter, we make a buffalo blue cheese chicken burger with the cheese mixed into the meat. While they’re pretty good, I think it’s silly to mix the cheese into the patty instead of placing it on top. So I decided to make the burgers at home from scratch; even better than the premade mix I use at work.
Ingredients
- 1 lb ground chicken
- 1/2 cup breadcrumbs
- 1/2 cup buffalo sauce
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp parsley chopped
- 1 tbsp butter
- blue cheese crumbled
- brioche buns toasted
Instructions
- Place the ground chicken, breadcrumbs, buffalo sauce, parsley, onion and garlic powder in a bowl.
- Mix until all of the ingredients are well incorporated.
- Form into 4 patties.
- Melt the butter in a large sauté pan over medium heat. Place the Pattie’s in the pan. Cook for 5 minutes.
- Flip the patties. Cook for 3 minutes.
- Place blue cheese on the burgers. Cover the pan and cook for 2 more minutes.
- Place each burger on a toasted brioche bun.
Homemade Buffalo Sauce
Buffalo sauce is an American Staple; originating from the Anchor Bar in Buffalo, NY in 1964. This sauce isn’t just good on chicken wings, but any type of proteins such as fried chicken, fried shrimp, fried fish, etc. It is extremely easy to make and tastes better than any bottled sauce that you’d get at a grocery store.
Equipment
- whisk
Ingredients
- 4 tbsp butter
- 1/3 cup Louisiana-style hot sauce
- 1/2 tsp garlic powder
- 2 tbsp cold water
- 2 tsp cornstarch
Instructions
- Melt the butter in a small pot over medium low heat.
- Pour in the hot sauce. Add in the garlic powder. Make a slurry out of the cold water and cornstarch. Whisk in until the sauce is slightly thick.
Catfish Po’Boy
Catfish Po’Boy
I love me a good po’boy sandwich; whether it has fried shrimp, fried catfish, fried crawfish, Louisiana hot links, fried alligator, or fried oysters on it. The sandwich was said to be created by the Martin family in Louisiana in 1929 at their restaurant; made to feed dock workers, farmers, streetcar workers, and other “poor boys” in the neighborhood. The sandwich always has one of the proteins mentioned above, along with shredded lettuce, tomato, sometimes pickles, and either mayonnaise or remoulade sauce.
Ingredients
- 1 catfish fillet 6-8 oz
- 2 tbsp cajun seasoning separated
- 1/3 cup flour
- 1/4 cup yellow or white cornmeal
- 1/4 cup buttermilk
- 2 tbsp hot sauce
- vegetable oil for frying
Sandwich
- baguette or telera roll
- tomato sliced
- lettuce shredded
- remoulade sauce.
Instructions
- Season the catfish fillet with 1 tbsp of cajun seasoning.
- Dust the catfish with 2 tbsp of flour on both sides.
- Mix together the buttermilk and hot sauce.
- Coat the catfish in the buttermilk.
- Mix together the remaining flour and cajun seasoning with the cornmeal.
- Coat the catfish with the flour/cornmeal mixture. Shake of any excess.
- Heat up slightly less than a 1/4” of cooking oil in a sauté pan over medium heat. Carefully place the catfish fillet into the oil.
- Fry for 5 minutes a side until crispy.
Sandwich Assembly
- Spread a generous amount of remoulade sauce on both sides of the baguette.
- Place slices of tomato on the top half and shredded lettuce on the bottom half. Place the catfish fillet on top of the lettuce.
Remoulade Sauce
Remoulade sauce has French origins and is a staple of Creole and Cajun cuisine. The zingy sauce is mayo based, flavored with ingredients such as hot sauce, lemon juice, creole mustard, just to name a few. The sauce pairs great with catfish, shrimp, crab cakes, and just about anything fried and crunchy.
Ingredients
- 1 cup mayonnaise
- 2 tbsp creole mustard
- 1 tbsp lemon juice
- 1 tbsp parsley chopped
- 1 tbsp Louisiana hot sauce
- 2 garlic cloves minced
- 1 tsp Worcestershire sauce
- 1 tsp paprika
- 1 green onion finely chopped
- 1/4 tsp salt
- 1/8 tsp cayenne pepper
Instructions
- Mix all of the ingredients together.
