In Louisiana’s bayou country this spicy treat is made with crawfish tails. Since they’re not readily accessible in other parts of the country, here’s an easy version made with shrimp. Serve with red beans and rice, of course.
4 tablespoons (1/2 stick) unsalted butter
2 leeks, white parts only, chopped and rinsed
3 garlic cloves, minced
1 celery rib, chopped
1/2 red bell pepper, seeds and ribs removed, and chopped
2 large eggs
1/4 cup heavy cream
1 tablespoon tomato paste
1 tablespoon Cajun seasoning
1 tablespoon paprika
1/2 teaspoon cayenne
1/2 teaspoon dried thyme
11/4 pounds cooked peeled and deveined shrimp, coarsely chopped
11/2 cups cooked white rice
3 tablespoons chopped fresh parsley
1. Heat butter in a medium skillet over medium-high heat. Add leeks, garlic, celery, and red bell pepper. Cook, stirring frequently, for 3 minutes, or until leeks are translucent. Set aside, and cool for 5 minutes.
2. Combine eggs, cream, tomato paste, Cajun seasoning, paprika, cayenne, and thyme in a mixing bowl. Whisk well. Stir in vegetable mixture, shrimp, rice, and parsley. Cook 1 tablespoon of mixture on a microwave-safe dish for 30 seconds, covered with plastic wrap. Taste and adjust seasoning, if necessary.
3. Place a 12 x 12-inch sheet of plastic wrap on the counter in front of you. Place 1/6 of fish mixture in a line 6 inches long that begins 2 inches from the bottom edge of the plastic wrap. Roll up plastic wrap and squeeze seafood mixture to form a cylinder. Twist ends of plastic wrap tightly, and tie shut with kitchen string. Wrap entire sausage in a second sheet of plastic wrap. Repeat with remaining fish mixture to form a total of 6 sausages.
4. To poach sausages, bring a large pot of water to a boil over high heat. Add sausages, reduce the heat to medium-low, and maintain water at a bare simmer of 180°F; attach a candy thermometer to the side of the pan or take the temperature of the water frequently with an instant-read thermometer. Cook sausages for 20 to 25 minutes, or until firm. Remove one sausage to a plate with tongs and insert an instant-read thermometer. If the temperature is 165°F, sausages are done. If not, return to the pot and continue cooking. Remove sausages from the pan with tongs, and allow sausages to sit for 5 minutes. Then cut off plastic wrap, and serve immediately, or cool to room temperature still in the plastic wrap, and refrigerate.
Note: Sausages can be refrigerated up to a day; they should not be frozen. Once cooked, they can be refrigerated for 2 days. Reheat them by lowering them into simmering water for 5 minutes, or in a microwave oven at 45-second intervals on Medium (50 percent power) until hot.