With the "noobs" throwdown currently going on I decided it was time to get involved and make something that's been stirring around in my head for some time now.
I did a blackened andouille fatty with shrimp stuffing over rice with jambalaya sauce and some pickled okra. Sounds simple enough right?
![](/proxy.php?image=http%3A%2F%2Fi989.photobucket.com%2Falbums%2Faf11%2FKCSmoke13%2F20160614_173420_zpsyefufoq4.jpg&hash=c323ca6f967afda5ba05837c89a30e1b)
Mom and Pops brought me back some amazingly good shrimp they picked up in Texas. So I had to do it some justice. I started off by making a real simple shrimp mousseline and folded in chopped shrimp and a little garlic and onion that I sweat down in butter. I formed it in plastic wrap and set it in the freezer to set just long enough to hold it's shape. Then came the andouille. This is from a local maker more known for their Italian sausage but it was really tasty.
Rolled.
![](/proxy.php?image=http%3A%2F%2Fi989.photobucket.com%2Falbums%2Faf11%2FKCSmoke13%2F20160614_182056_zpscd3njdmj.jpg&hash=39e5b21fc19edd7d19c6d0accb44e144)
And filled.
![](/proxy.php?image=http%3A%2F%2Fi989.photobucket.com%2Falbums%2Faf11%2FKCSmoke13%2F20160614_194018_zpsnau3tyen.jpg&hash=454443c13bafff6c646db9102368c440)
And seasoned with some blackening spice I threw together.
![](/proxy.php?image=http%3A%2F%2Fi989.photobucket.com%2Falbums%2Faf11%2FKCSmoke13%2F20160614_201119_zpsk9hotmag.jpg&hash=273dd218d222bfaa0fd7d642eedcf2fa)
I cooked it indirect on the OTG with Royal Oak and some mesquite chips mixed in. I was looking for a slightly hotter cook considering how late dinner was gonna be at this point so I put lit charcoal on both ends of the "snake". Sidenote, does anyone know the typical wood of choice for Louisiana BBQ? Anyway, I let 'er go for a little more than an hour while I prepped the rest.
![](/proxy.php?image=http%3A%2F%2Fi989.photobucket.com%2Falbums%2Faf11%2FKCSmoke13%2F20160614_210511_zpsjfcxpdnc.jpg&hash=242e2bc65e6b1bfd37910d0493dde79e)
This is where things started getting interesting as the wine was flowing freely to say the least. For the rice I went with typical to cajun ingredients but went with a pilaf method. Onion, celery, bell pepper and garlic were sweat down in butter. Then I added the rice, stirred to evenly cover all the grains with butter and let the rice toast just a touch until it started to give off a bit of a nutty smell. Then came a combo of chicken and vegetable stock and a bay leaf. Let simmer until done and seasoned with S&P.
For the sauce I was letting Jambalaya be my inspiration so once again I sweat down onion, celery, bell pepper and garlic in butter. Then I added some heirloom tomato from the local farmers market and a touch of the blackening spice. I let that cook down and get nice and saucy, seasoned with S&P and finished with more yummy butter. The whole thing came together on the plate with some pickled okra from a farm down in the Ozarks and flat leaf parsley. I give you my Cajun/Creole inspired fatty. My first ever fatty for that matter.
![](/proxy.php?image=http%3A%2F%2Fi989.photobucket.com%2Falbums%2Faf11%2FKCSmoke13%2F20160614_215646_zpskdwgtlgh.jpg&hash=039b21c02fda500d70567a27e45d2c7d)
Thanks for looking.
I did a blackened andouille fatty with shrimp stuffing over rice with jambalaya sauce and some pickled okra. Sounds simple enough right?
![](/proxy.php?image=http%3A%2F%2Fi989.photobucket.com%2Falbums%2Faf11%2FKCSmoke13%2F20160614_173420_zpsyefufoq4.jpg&hash=c323ca6f967afda5ba05837c89a30e1b)
Mom and Pops brought me back some amazingly good shrimp they picked up in Texas. So I had to do it some justice. I started off by making a real simple shrimp mousseline and folded in chopped shrimp and a little garlic and onion that I sweat down in butter. I formed it in plastic wrap and set it in the freezer to set just long enough to hold it's shape. Then came the andouille. This is from a local maker more known for their Italian sausage but it was really tasty.
Rolled.
![](/proxy.php?image=http%3A%2F%2Fi989.photobucket.com%2Falbums%2Faf11%2FKCSmoke13%2F20160614_182056_zpscd3njdmj.jpg&hash=39e5b21fc19edd7d19c6d0accb44e144)
And filled.
![](/proxy.php?image=http%3A%2F%2Fi989.photobucket.com%2Falbums%2Faf11%2FKCSmoke13%2F20160614_194018_zpsnau3tyen.jpg&hash=454443c13bafff6c646db9102368c440)
And seasoned with some blackening spice I threw together.
![](/proxy.php?image=http%3A%2F%2Fi989.photobucket.com%2Falbums%2Faf11%2FKCSmoke13%2F20160614_201119_zpsk9hotmag.jpg&hash=273dd218d222bfaa0fd7d642eedcf2fa)
I cooked it indirect on the OTG with Royal Oak and some mesquite chips mixed in. I was looking for a slightly hotter cook considering how late dinner was gonna be at this point so I put lit charcoal on both ends of the "snake". Sidenote, does anyone know the typical wood of choice for Louisiana BBQ? Anyway, I let 'er go for a little more than an hour while I prepped the rest.
![](/proxy.php?image=http%3A%2F%2Fi989.photobucket.com%2Falbums%2Faf11%2FKCSmoke13%2F20160614_210511_zpsjfcxpdnc.jpg&hash=242e2bc65e6b1bfd37910d0493dde79e)
This is where things started getting interesting as the wine was flowing freely to say the least. For the rice I went with typical to cajun ingredients but went with a pilaf method. Onion, celery, bell pepper and garlic were sweat down in butter. Then I added the rice, stirred to evenly cover all the grains with butter and let the rice toast just a touch until it started to give off a bit of a nutty smell. Then came a combo of chicken and vegetable stock and a bay leaf. Let simmer until done and seasoned with S&P.
For the sauce I was letting Jambalaya be my inspiration so once again I sweat down onion, celery, bell pepper and garlic in butter. Then I added some heirloom tomato from the local farmers market and a touch of the blackening spice. I let that cook down and get nice and saucy, seasoned with S&P and finished with more yummy butter. The whole thing came together on the plate with some pickled okra from a farm down in the Ozarks and flat leaf parsley. I give you my Cajun/Creole inspired fatty. My first ever fatty for that matter.
![](/proxy.php?image=http%3A%2F%2Fi989.photobucket.com%2Falbums%2Faf11%2FKCSmoke13%2F20160614_215646_zpskdwgtlgh.jpg&hash=039b21c02fda500d70567a27e45d2c7d)
Thanks for looking.