Shrimp and Andouille Cassoulet

Since my parents went for a holiday last week, my brother and I had no choice but to cook our own meals. We had been experimenting in the kitchen with whatever was left in the refrigerator. We had beef salpicao, Italian chicken and tomato pasta, soy chicken, and Charlie Chan chicken pasta. Wanting to do more in the kitchen, I browsed for other recipes we could try. I searched for my favorite, shrimps!

I came across Shrimp and Andouille Cassoulet by Chef Brian Landry of Louisiana in www.GreatAmericanSeafoodCookOff.com. As I browsed through the recipe, I saw that the ingredients were familiar. The procedure seemed easy enough to do and follow. I was glad to find out that I can actually do the recipe at home. I have to substitute the andouille sausage though. I’m not sure if we have it here in the Phippines. I can probably substitute it with our own longganisa, or probably german sausage.

Among the recipes in the Great American Seafood Cook Off, Chef Brian Landry’s Shrimp and Andouille Cassoulet is my favorite. Not only because shrimps are my favorite but because it shows that gourmet can also be done at home. It is of course best to use fresh domestic seafoods to bring out the best in the recipe. You can also choose your favorite recipe in the cook off. There are five recipes to choose from - Chef Paul Anders’ Colorado Striped Bass Panzanella, Chef Tafari Campbell’s Pan Roasted Glazed Rockfish with Peas and Carrots, Chef John Currence’ Mississippi Redfish Courtboullion with Seafood Dirty Rice, Chef Mark Holley’s Texas Gulf Shrimp and of course, Chef Brian Landry’s Louisiana Shrimp and Andouille Cassoulet. Log in now and vote!