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Smoked Sausage with Louisiana BBQ Shrimp and Creole Rice
Ingredients
- SMOKED SAUSAGE
- 1 package BUTTERBALL® Smoked Turkey Dinner Sausage
- LOUISIANA BBQ SHRIMP
- 1/2 cup butter
- 2 tablespoon minced garlic
- 3/4 cup dark beer
- 1/3 cup diced green onions
- 2 tablespoon Worcestershire sauce
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 2 pound (16- to 20-count) raw shell-on shrimp
- 1/3 cup whipping cream
- 1/4 cup chopped fresh Italian parsley
- CREOLE RICE
- 3 tablespoon olive oil
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped red bell peppers
- 1 tablespoon minced garlic
- 1/2 cup chicken or turkey broth
- 4 cup cooked long-grain white rice
- 1/2 cup chopped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Directions
- Preheat grill to medium. Cook sausage 8 to 10 minutes, turning frequently until internal temperature reaches 160°F.
- Make Louisiana BBQ Shrimp. Melt ¼ cup butter in 3-quart heavy saucepan on medium-high heat. Add garlic; cook and stir 1 minute..
- Stir in beer, green onions, Worcestershire sauce, pepper flakes, rosemary, thyme and oregano. Cover; bring to a boil.
- Add shrimp; return to a boil, stirring occasionally. Immediately remove shrimp from liquid. Transfer shrimp to serving bowl; keep warm.
- Continue boiling cooking liquid until reduced by one-quarter, about 10 minutes.
- Stir cream into liquid; return to boiling. Remove pan from heat. Blend in remaining ¼ cup butter and parsley. Pour hot liquid over shrimp.
- Make Creole Rice. Heat oil in large skillet over medium-high heat. Add celery, onion, bell peppers and garlic. Cook and stir 3 to 5 minutes or until vegetables are tender-crisp.
- Stir in broth; bring to a boil. Reduce heat; simmer 10 minutes or until liquid is reduced by half.
- Stir in rice, parsley, salt and black pepper. Serve warm.
