Smoked Andouille Oyster Dirty Pasta with Pickled Hot Shrimp and Red Remoulade
#BayoutotheBay #BarillaSouthernStyle #BarillaPastaPerfect #ChefsRoll
What can I say? I love shrimp. I am obsessed with shrimp. I am a 2017 World Seafood Champion. So why would I change my focus now? Not gonna happen.
When thinking about a recipe for the Chefs Roll Barilla Pasta Challenge that needed to be “Southern and Bayou” themed, I immediately thought about Dirty Rice. I also thought about the awesome Shrimp Boils that I have made for my family over and over. It has become one of our family summertime favorites.
Some of the winning details are as follows: One winner will get to attend the Barilla Modern Casual trip to John Folse’s White Oak Plantation in Baton Rouge, June 4-8th, 2018. Trip includes round trip airfare from airport closest to the winners’ home, 4 nights hotel, all meals, all transportation while in Louisiana, welcome gift, and culinary training. The grand prize winner will also receive a custom Jende knife roll and a Chef’s Roll cap. The grand prize is worth $2750.
Barilla supplied several boxes of their pasta to cook with. I decided to use the Pipette style pasta. The little openings on the one side of the pasta grabbed bits and pieces of the vegetables, making for a great bite. I wanted to make a pasta dish that would be a take on dirty rice. Using the staple Southern Cajun veggies like green bell pepper and celery, I changed up the onion and used green scallions aka green onions.
I felt that the best Southern Bayou flavors I could add were, Smoked Andouille sausage and Louisiana Hot Sauce. A fun surprise in my Dirty Pasta was canned smoked oysters. Every time I eat smoked oysters, I remember my dad. Growing up on the weekends, he would pull out the oyster can with saltine crackers. One plump smoked oyster plucked from the can on top of a single cracker. I still enjoy eating them and now I have my kids eating them too.
The Pickled Hot Shrimp in the recipe are similar to a Shrimp Boil but a bit easier. No need for a huge pot to boil in, just your everyday pot will work. The hot brine is easy to make and most likely you will have all of the ingredients in your pantry already.
Ask my kids if a boiled shrimp needs a dipping sauce and you will get a unanimous YES please. We have our favorite cocktail sauce type dip as well as a Creole mustard style white sauce dip. This round I wanted a bit of both in one dipping sauce. The creamy horseradish sauce, Creole Mustard mixed with the ketchup and Louisiana Hot Sauce brings it all together.
One last thing about this dish. It is so wonderful served hot but it is also great served cold. Making the recipe ahead of time is easy and it will hold over wonderfully when served for a gathering on a buffet or picnic. Happy Eating Y’all. Thanks Barilla Pasta and Chefs Roll for a fun recipe contest.
Smoked Andouille Oyster Dirty Pasta with Pickled Hot Shrimp and Red Remoulade
Number of servings: 4
A Dirty Pasta that is tossed with sauteed vegetables, smoked Andouille sausage and smoked oysters. The Pickled Hot Shrimp are sure to satisfy your Southern taste buds. A spicy Red Remoulade sauce is served on the side for dipping and a bit more heat.
Ingredients
- RED REMOULADE:
- ½ cup ketchup
- ¼ cup creamy horseradish sauce
- 1 garlic cloves, minced
- ½ teaspoon kosher salt
- 1 tablespoon Louisiana Hot Sauce
- 1 tablespoon Creole mustard
- 2 tablespoons finely minced celery
- 2 tablespoons water
- PICKLED HOT SHRIMP:
- 1 small fennel bulb, cut in half and sliced thin
- 1 small onion, cut in half and sliced thin
- 4 cups white distilled vinegar
- 1 cup sugar
- ¼ cup kosher salt
- 2 garlic cloves, smashed
- 1 tablespoon crushed red pepper flakes
- 2 teaspoons celery seed
- 2 whole cloves
- 12 whole black peppercorns
- 1 fresh bay leaf
- 2 cups water
- 24 jumbo shrimp, peeled leaving tails on and cleaned (16-21ct size)
- 2 tablespoons Louisiana Hot Sauce
- 2 tablespoons melted butter
- SMOKED ANDOUILLE OYSTER DIRTY PASTA:
- 4 cups cooked Barilla Pipette Pasta, prepared as directed on package
- 1 tablespoon oil
- 1 cup finely chopped celery
- 1 cup finely chopped green bell pepper
- 2 garlic cloves, finely minced
- 1 teaspoon kosher salt, divided
- ¼ teaspoon black pepper
- 2 (6 ounces total) Cajun Style Andouille smoked sausage links, fully cooked and chopped
- 2- 3.75 ounce cans smoked oysters, cut into pieces, reserve the oil
- ½ cup chopped green onions
- ¼ cup chopped fresh parsley
- 1 teaspoon fresh lemon zest
- Optional garnish: Lemon slices/wedges
Instructions
- In a small blender, pulse all of the Red Remoulade ingredients together until smooth. Transfer to a bowl and set aside to serve with the shrimp.
- In a large pot, bring to a boiling the first twelve ingredients of the Pickled Hot Shrimp. Simmer for 10 minutes. Turn heat off and allow to set. Begin the Dirty Pasta before finishing the Pickled Hot Shrimp.
- Prepare the Barilla Pipette pasta as directed on the package and set aside. You will need to measure 4 cups of cooked pasta for the recipe.
- 4) In a large skillet, over medium temperature, heat the tablespoon of oil, add in the 1 cup of finely chopped celery, 1 cup of finely chopped green bell pepper, 2 minced garlic cloves, ½ teaspoon kosher salt and ¼ teaspoon of black pepper. Sauté for several minutes to soften the vegetables. Add in the chopped Cajun Style Andouille Smoked sausage and heat through. Add in the cooked pasta, cut smoked oyster pieces, 1 tablespoon of the reserved oil from the smoked oyster can, chopped green onions, 1 teaspoon fresh lemon zest, and ½ teaspoon kosher salt. Toss until well blended and heat through for only a few minutes longer. Remove from the heat, cover to keep warm. Before serving, toss in the ¼ cup of fresh parsley.
- Bring the Pickling liquid in the large pot back up to a boil. Add in the shrimp and turn the heat off. Stir the shrimp around in the hot liquid and allow to sit for 5 minutes.
- In a large bowl, blend together the melted butter and 1 tablespoon of Louisiana Hot Sauce.
- Strain the shrimp, spices and cooked vegetables from the hot liquid. Transfer to the large bowl with the hot sauce/butter mixture and toss to evenly coat.
- Serve immediately if wanting the shrimp to be hot with the Smoked Andouille Oyster Dirty Pasta. The shrimp can be made ahead of time and served room temperature or cold.
