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Commander’s palace

Seafood sausages

Ingredients

Shrimp Sausage Seafood Sausage
1 lb shrimp ½ lb Shrimp
¼ cup yellow onion (minced) ½ lb Rock shrimp
2 tbsp celery (minced ½ lb Scallops
1 tbsp bell pepper (minced) 4 oz chopped Roma tomatoes (halved)
¼ cup chopped Andouille 1 oz Basil (halved)
3 tbsp salt 1 tsp Salt
1 tsp black pepper ½ tsp White pepper
¼ tsp cayenne 2 tbsp Lemon juice
½ tsp red pepper flakes 4 tsp Capers (halved)
½ tsp paprika
2 eggs
2 tbsp water

Lagniappe

Shrimp Sausage

Chop the shrimp and Andouille, process into a coarse mix. Mix all the
ingredients together, let mellow overnight and roll into a cylinder, wrap tight
with plastic and simmer for about 20 minutes.

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Seafood Sausage

Chop the seafood and process into a coarse mix. Place into a mixing bowl
with ½ the tomatoes and ½ the basil. Except for the capers, add the
remaining ingredients, mix well and set aside overnight.

Stuff the mix into medium casings about 6 “length. Blanch in simmering
water (do not overcook)

To serve, brown the links in a skillet and serve with the remaining diced
tomatoes, basil and capers poured over the sausage

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