Shrimp and Andouille Creole Pizza
Creole cuisine is one of my favorite types of food. I wanted to incorporate ingredients that are in gumbo and jambalaya into a pizza. For the toppings, I used thinly sliced andouille sausage sautéed with the trinity(celery, bell pepper, and onion), plus some garlic, 26/30 ct. shrimp that were sliced in half, and green onion. For the sauce, I created a creole béchamel using the leftover fat of the sautéed andouille and the addition of creole seasoning. I cut back on the amount of mozzarella since this is fairly heavy pizza.
Equipment
- pizza pan or stone
Ingredients
- 1 pizza dough recipe or half for thin crust
- 1 1/2 cups mozzarella cheese
- 1 large andouille sausage thinly sliced
- 1/4 cup celery finely chopped
- 1/4 cup yellow onion finely chopped
- 1/4 cup red or green bell pepper finely chopped
- 4 garlic cloves minced
- 12 26/30 ct. shrimp peeled; deveined; tails removed; sliced in half
- 1/4 cup green onion finely chopped
Creole Cream Sauce
- 2 tbsp butter
- 2 tbsp flour
- 1 cup whole milk
- 2 tsp creole seasoning
Instructions
- Sauté the andouille sausage, celery, bell pepper, and onion for 4 minutes. Add in the garlic and cook for 1 more minute. Remove from the pan, saving any drippings.
- In the same pan, add the butter and flour. Cook for 2 minutes, whisking out the lumps.
- Pour in the milk. Continue whisking; cooking for 2 minutes until thickened into a cream sauce.
- Turn off the heat. Stir in the creole seasoning.
- Roll out the pizza dough to your desired thickness. Spread the sauce on the dough, leaving a 1/4” edge of crust.
- Top the pizza with mozzarella, rolled by the andouille mixture, halved shrimp, and green onion.
- Bake in a preheated 475° oven for 12-15 minutes.
