Low Country Boil Sausages
These are not pretty, but what they lack in appearance, they make up for in flavor!
Started off with 1 pound raw shrimp, corn, cubed potatoes, diced Andouille Sausage, diced Chorizo Sausage, crawfish tails, corn and lump crab meat.
I started things differently by browning the cubed potatoes, corn, Chorizo and Andouille. I rough chopped about 1/3 of the shrimp and the rest went into the food processor.
In a large bowl I dumped all the shrimp and a liberal amount of Cajun Seasoning.
I then added the lump crab, Andouille, corn, Chorizo, crawfish tails and potatoes.
I mixed everything by hand trying not to break up the lump crab too much.
I put 3/4 cup of the mixture into 4 different quart sized freezer bags. The mixture was pushed to the bottom and formed into a sausage or log shape.
I do not own a Sous Vide machine, but a pot of water and a thermometer worked for this experiment. The 4 bags were inserted into the heated water and clipped to the sides of the pan.
I was aiming for 160F but it seems 165F was the closest I could get it to stabilize.
The bags stayed in the heated water bath for 15 minutes. Meanwhile, I heated a pan up with 1/2 stick of butter, a ton of minced garlic, Smoked Paprika, dried Parsley, Kosher Salt, Cayenne Pepper, Black Pepper and granulated Garlic.
The bags were removed from the warm water bath and the sausages removed and put in the frying pan.
Turning the sausages carefully every few minutes until the IT was 165F.
While the sausages were finishing I split a couple buns and put them under the broiler to brown up a bit, then removed them and brushed BWW Parmesan Garlic Wing Sauce on the inside and broiled them again for another minute or two.
Plated
These are not pretty, but what they lack in appearance, they make up for in flavor!
Started off with 1 pound raw shrimp, corn, cubed potatoes, diced Andouille Sausage, diced Chorizo Sausage, crawfish tails, corn and lump crab meat.
I started things differently by browning the cubed potatoes, corn, Chorizo and Andouille. I rough chopped about 1/3 of the shrimp and the rest went into the food processor.
In a large bowl I dumped all the shrimp and a liberal amount of Cajun Seasoning.
I then added the lump crab, Andouille, corn, Chorizo, crawfish tails and potatoes.
I mixed everything by hand trying not to break up the lump crab too much.
I put 3/4 cup of the mixture into 4 different quart sized freezer bags. The mixture was pushed to the bottom and formed into a sausage or log shape.
I do not own a Sous Vide machine, but a pot of water and a thermometer worked for this experiment. The 4 bags were inserted into the heated water and clipped to the sides of the pan.
I was aiming for 160F but it seems 165F was the closest I could get it to stabilize.
The bags stayed in the heated water bath for 15 minutes. Meanwhile, I heated a pan up with 1/2 stick of butter, a ton of minced garlic, Smoked Paprika, dried Parsley, Kosher Salt, Cayenne Pepper, Black Pepper and granulated Garlic.
The bags were removed from the warm water bath and the sausages removed and put in the frying pan.
Turning the sausages carefully every few minutes until the IT was 165F.
While the sausages were finishing I split a couple buns and put them under the broiler to brown up a bit, then removed them and brushed BWW Parmesan Garlic Wing Sauce on the inside and broiled them again for another minute or two.
Plated
