Apr 17, 2012

Cajun Dynamic Duos

One of my favorite duos in Cajun cooking is shrimp & andouille.  The sweet, clean taste of Gulf shrimp is the perfect thing to level out andouille's smokey, spicy richness.

This dynamic duo can be found in shrimp & andouille jambalaya, tossed with pasta, topping off grits, together on a Po Boy, or turned into a tasty sauce and poured over a baked potato.

Shrimp & Andouille Baked Potatoes

Another dynamic duo found in Cajun country...Steve Riley & David Greely.
At the end of January, the Music of Acadiana Performance Series featured Steve Riley & David Greely at NuNu's.  The program consists of an hour-long jam with the spotlight artist(s), an interview, and a performance.

We arrived early because the featured performers are The Boy's favorites.  He was actually a little nervous at the thought of jamming with them.

It was a great spring-like day even though it was January 29th.  Doors were opened, chairs moved, and the jam took place outside.

NuNu's, an art gallery/cafe/music venue, occupies an old lumber building.  I love this old door.

Jammers jamming

A sample of what was played on a sunny day, with wildflowers just starting to pop up from the ground

And another

After the jam, everyone moved inside for gumbo and the interview.  Steve Riley spoke fondly of Cajun music greats who came before him--people he idolized.  He still speaks about them with a certain amount of awe and appreciation.  I wondered if he realizes that young people, like The Boy I live with, feels the same way about him.

Riley and Greely then performed for the crowd.
Twin fiddles...

And their more common roles


What I like about these two is that when they play, you know they love it.



Great music and great food is a big ole chunk of life here.

For the baked potatoes--bake them any way you like.  I prefer Alton Brown's method of rubbing the skin with oil, salting, and baking.  Love the way the skin turns out.

The sauce is basically a quick and dirty back road to etouffee.

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Shrimp & Andouille Baked Potatoes
1/2 tbsp oil
1 small onion, chopped
1 celery rib, chopped
3 large cloves garlic, chopped
1 1/2-2 Tbsp flour
1 1/4 c chicken stock
10-12 oz andouille, small dice
12 oz shrimp, medium to small in size
salt, pepper, Tony's Creole seasoning, all to taste
green onion for garnish
4 medium russet potatoes, baked how you like them

Heat oil in a skillet.  Saute sausage with onion and celery until softened and the onion starts to turn golden.  add the garlic and saute a few more minutes.

Sprinkle about 1 1/2 Tbsp flour over the mixture.  Stir to coat and saute for a few minutes to cook the flour. Add the liquid and season with salt, peppers, and Tony's.  Simmer about 10 minutes.

Add the shrimp and simmer about 7-8 minutes, until the shrimp are cooked through.

Split open each baked potato and top with the andouille and shrimp mixture.  Garnish with chopped green onion.

Linking this week with:

Food on Friday: Potatoes @ Carole's Chatter


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Also linking with
Feed Your Soul @ Around My Family Table


Southern Sundays @ A Slice of Southern
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Tuesday Trivia & Linky Party @ Memories by the Mile
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18 comments:

  1. My Fellow would have loved to attend this. He plays around with his fiddle and he loves all gumbo's and Cajun cooking. One of the main reasons I started following you:) Also thanks for hosting "See ya in the Gumbo" again.

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  2. wow Michelle, I could listen to that all day, especially liked the second one's spirit - We spent Sat nite at the symphony a bit more stuffed that that potato listening to Bach and Carl Orff's cantata Carmina Burana (but it was so moving)...and I just love your stuffed potato, esp the descriptive 'dirty back road'... gonna have to remember that one...

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  3. Looks and sounds like a wonderful time! The potatoes look delicious.

    Thanks for linking up to the Creative Corner Hop. I hope you will be back again next week!

    Sandy
    Cherished Handmade Treasures

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  4. Greetings from your newest follower! Love your Cajun cooking. Thanks for stopping by my blog, I look forward to participating in your potluck.

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  5. I love baked pototoes and your recipe sounds delightful!

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  6. Sometimes I think that good food and good music are all you really need!

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  7. This recipe is just so out of the box good. Please share this on my foodie friday linky today. Very creative.

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  8. Love cajun music and love your recipe. Thanks for sharing it see you next week.

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  9. Love cajun food and the pics. Thanks for linking with Simply Delish.

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  10. Looks and sounds like that was an awesome jam! Love the videos and Nu Nu's, but haven't been in a while. And those potatoes are to die for, cher! YUM!

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  11. There's nothing like food from home. I miss that so much! Shrimp and Andouille is a wonderful flavor combination. This looks fantastic!

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  12. Thanks for joining Southern Sundays with this wonderful recipe! It looks just fantastic. I'll be announcing the featured recipes next week. Hope to see you at the next party with another great item!

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  13. That's some lovely music to listen to, and what a gorgeous sunny day you had! I'm quite envious - it's been raining for days here in the UK...

    I love the look and sound of those delicious Shrimp and Andouille Baked Potatoes. I also like your method of cooking the baked potatoes - the skins look wonderfully crisp!

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  14. What a delicious combination! Your shrimp potatoes look great. And the music was lovely.

    April and I would like to feature this tomorrow. I hope it is okay if we use one of your photos.

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  15. We did get a featured button that I hope you will take for your blog. Really loved your recipe. Can't wait to see what you'll share this week.

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  16. Thank you for participating in Show Your Stuff Blog Hop, You are invited to come back:
    http://juliejewels1.blogspot.com/2012/04/show-your-stuff-21-sloppy-dave-recipe.html

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Thanks for stopping by! I appreciate your comments.