Jambalaya Burgers and Cajun Corn and Red Beans

Name: Jambalaya Burgers and Cajun Corn and Red Beans
Yield: 4 servings
Ingredients: 1 package (1 1/3 pounds) ground chicken or ground turkey breast; 1/2 pound Cajun andouille sausage, casing removed, diced; 3 celery ribs and their greens, finely chopped; 1 green bell pepper, cored, seeded, and finely chopped; 1 small onion, finely chopped; 4 garlic cloves, finely chopped; 3 tablespoons fresh thyme (5 or 6 sprigs), chopped; 2 tablespoons hot sauce, such as Tabasco; Salt and freshly ground black pepper; 4 tablespoons extra-virgin olive oil (EVOO), plus more for drizzling; 3 ears corn, from the cob, or 1 10-ounce box frozen corn kernels, defrosted; 4 scallions, chopped; 1 can red beans, drained; 1 cup chili sauce, divided; 1/2 cup mayonnaise (eyeball it); 1/4 cup grainy mustard (eyeball it); 4 jumbo shrimp, peeled, deveined, and butterflied (cut almost all the way through); 1 tablespoon Old Bay Seasoning, at the seafood counter or on the spice aisle (eyeball the amount in your palm); 4 crusty rolls, split; 4 green leaf lettuce leaves; 1 large beefsteak tomato, sliced

December 9, 2011

Recipe information

Yield
4 servings

Ingredients

1 package (1 1/3 pounds) ground chicken or ground turkey breast

1/2 pound Cajun andouille sausage, casing removed, diced

3 celery ribs and their greens, finely chopped

1 green bell pepper, cored, seeded, and finely chopped

1 small onion, finely chopped

4 garlic cloves, finely chopped

3 tablespoons fresh thyme (5 or 6 sprigs), chopped

2 tablespoons hot sauce, such as Tabasco

Salt and freshly ground black pepper

4 tablespoons extra-virgin olive oil (EVOO), plus more for drizzling

3 ears corn, from the cob, or 1 10-ounce box frozen corn kernels, defrosted

4 scallions, chopped

1 can red beans, drained

1 cup chili sauce, divided

1/2 cup mayonnaise (eyeball it)

1/4 cup grainy mustard (eyeball it)

4 jumbo shrimp, peeled, deveined, and butterflied (cut almost all the way through)

1 tablespoon Old Bay Seasoning, at the seafood counter or on the spice aisle (eyeball the amount in your palm)

4 crusty rolls, split

4 green leaf lettuce leaves

1 large beefsteak tomato, sliced

Preparation

Step 1
Preheat a grill pan or large nonstick skillet over medium-high heat.
Step 2
Place the chicken or turkey in a bowl. Add the sausage, half the chopped celery, half the chopped green bell peppers, the onions, half the garlic, the thyme, hot sauce, salt, pepper, and about 2 tablespoons of the EVOO. Combine the mixture and form 4 patties. Grill for 5 minutes on each side.
Step 3
Heat a skillet over medium-high heat. Add 2 tablespoons of the EVOO (twice around the pan), the remaining bell peppers, remaining garlic, and the corn kernels, and season with salt and pepper. Cook the corn and bell peppers, stirring frequently, for 3 or 4 minutes, then add the scallions and red beans to the pan and heat through, 2 or 3 minutes. Add 1/2 cup of the chili sauce and cook for 1 minute more. Turn off the heat and let stand.
Step 4
Combine the remaining chili sauce with the remaining celery, the mayo, and the grainy mustard and reserve.
Step 5
Coat the shrimp with a little EVOO and the Old Bay Seasoning, salt, and pepper. Grill alongside the burgers, pressing the shrimp down with a small heavy skillet or a small skillet with a heavy can inside to prevent the shrimp from curling up. Cook for 2 minutes on each side.
Step 6
Place the roll bottoms on plates and top with burgers, shrimp, lettuce, and tomato slices. Slather the bun tops with chili-mayo-mustard sauce and set in place. Serve the Cajun corn and beans alongside.

Rachael Ray 365: No Repeats

TagsBurger Cajun & Creole Southern American Ground Chicken Chicken Poultry Sausage Meat Corn Vegetable Bean and Legume Main Dinner Nut Free Dairy Free Gluten Free Grilling Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Recipe notes