Brian Martin served this with Ribeye steaks for KYEOYF 2026.
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Beurre Rouge (Red Butter Sauce)
Instructions
Heat the wine, vinegar, and shallots in a saucepan until the liquid comes to a boil, then lower the heat a bit and continue simmering until the liquid has reduced down to about 2 tablespoons. This should take about 10 minutes.
While the liquid reduces you can cut the butter into medium (1/2-inch) cubes, but either leave this until the reduction is nearly finished or return the butter cubes to the refrigerator to keep them cold while the liquid finishes reducing.
Once the wine-vinegar mixture has reduced to 2 tablespoons, reduce the heat to low and start adding the cubes of butter, one or two at a time, and whisk rapidly with a wire whisk.
As the butter melts and incorporates, add more butter and keep whisking. Continue until you only have two to three cubes remaining. Remove from heat while whisking in the last few cubes, and whisk for a few more moments. The finished sauce should be thick and smooth.
Season to taste with kosher salt. Traditionally you would strain out the shallots before serving, but you do not have to do this. Serve it right away.
Ingredients:
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1/3 cup green hot pepper sauce
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1/4 cup dry white wine
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1 shallot, chopped
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1 tablespoon fresh lemon juice
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1 tablespoon rice vinegar
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1 cup Whipping Cream or Sour Cream
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1/4 cup olive oil
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8 ounces smoked andouille sausage,** sliced
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1 red bell pepper, chopped
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1 yellow bell pepper, chopped
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3/4 cup minced onion
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4 garlic cloves, chopped
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30 uncooked large shrimp, peeled, deveined
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4 plum tomatoes, chopped
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1 teaspoon Cajun seasoning
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1 teaspoon Old Bay seasoning
preparation
Combine hot pepper sauce, wine, shallot, lemon juice and vinegar in heavy medium saucepan. Boil over medium heat until reduced to 1/2 cup, about 15 minutes. Stir in 1/2 cup cream. (Can be made 1 day ahead. Cover and refrigerate.)
Bring 1/2 cup cream, 5 cups water, milk and butter to simmer in heavy medium saucepan. Gradually whisk in grits. Simmer until grits are very soft and thickened, stirring frequently, about 1 hour.
Meanwhile, heat olive oil in heavy medium skillet over medium heat. Add sausage, both bell peppers, onion and garlic; sauté until vegetables are tender, about 8 minutes. Add shrimp, tomatoes, Cajun seasoning and Old Bay seasoning and sauté until shrimp are opaque in center, about 6 minutes. Season to taste with salt and pepper.
Bring hot pepper-cream sauce to simmer. Spoon grits onto 6 plates, dividing equally. Spoon shrimp mixture over grits. Drizzle hot pepper-cream sauce over and serve.
*Corn grits, also known as polenta, are available at Italian markets, natural foods stores and some supermarkets. If unavailable, substitute 2 cups regular yellow cornmeal, and cook about 30 minutes.
**A smoked pork-and-beef sausage available at specialty foods stores. Smoked bratwurst, kielbasa or smoked Hungarian sausage can be substituted.
Print Recipe
Spicy Shrimp with Andouille Sausage on Grits
original Recipe courtesy Emeril Lagasse, 2000, found on Food Network website
— Serves 4 couples or 6 hungry KYEOYF’ers
The recipe below is my modified version so you can make everything up a few days ahead of time. I think this actually lets all the flavors meld and mellow… but what the hell do I know! Also, the recipe below is for a single batch. I doubled it for KYEOYF.
Ed
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Ed’s Kicked-Up Jambalaya
Ingredients
Emeril’s ESSENCE Creole Seasoning
Ingredients
Emeril’s ESSENCE Creole Seasoning
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Instructions
In a large Dutch oven, heat 2 tablespoons of the olive oil over medium high heat.
Season shrimp with Creole seasoning and sauté until almost cooked through, about 4 minutes. Using a slotted spoon, remove shrimp and set aside until later, much later.
Season chicken pieces with Creole seasoning. Add remaining olive oil to Dutch oven and when hot, add chicken pieces and sauté until browned on both sides, about 8 minutes. Remove and set aside.
Add sausage and cook until browned.
Add onion, celery, bell pepper, garlic, bay leaves, cayenne and thyme and cook until vegetables are wilted, about 5 minutes.
Add tomatoes, chicken stock, and water and return chicken pieces to pot. Season with salt and pepper and simmer, covered, for 15 minutes.
Remove chicken, pull from bones and break into smaller pieces, return meat to pot. Continue to simmer 30 minutes.
If serving immediately, cook rice according to directions, reserve for serving Jambalaya over. Otherwise, stop here. Cool and refrigerate Shrimp and Jambalaya mix to be used another day.
Add green onions and parsley to Dutch oven, and continue to simmer, covered, for another 10 minutes.
Add Shrimp. Remove from heat and let sit 10 minutes before serving over rice.
2010 was truly a special event. Everything about it was special. The fishing – special, The food – special. The accommodations, the comradery, the weather? Special. Special. Special.
Mark your calendars now for September 14 – 18, 2011…
