Louisiana Grilled Andouille Okra Skewer Plate
Louisiana Cajun tradition reading andouille sausage and fresh okra threaded on skewers and grilled hard until both blister, plated with dirty rice and a quick Creole tomato salsa for the bayou weeknight grill plate of smoky deep South warmth.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Slice andouille into 3cm coins. Trim okra stems. Finely chop onion, celery, bell pepper, and garlic. Dice tomato. Chop parsley and chicken liver into paste. Halve lemons.
Saute
Heat 2 tbsp oil in a heavy saucepan over medium 90 seconds. Add trinity and chicken liver paste, stir 5 minutes until trinity softens and liver browns.
Simmer
Stir in rice, half the garlic (4 cloves), 1 tbsp Creole seasoning, smoked paprika, bay leaves, and 0.75 tsp salt. Pour in chicken stock, bring to boil 2 minutes, reduce to low, cover, cook 16 minutes until rice absorbs liquid.
Build
Combine diced tomato, remaining garlic (4 cloves), apple cider vinegar, lemon juice from 1 lemon, half the parsley, and 0.75 tsp salt for the salsa. Toss andouille and okra with remaining 2 tbsp oil, remaining 1 tbsp Creole seasoning, cayenne, remaining salt to taste, and pepper. Thread alternately onto 4 skewers.
Grill
Heat a grill pan over medium-high 4 minutes. Lay skewers on pan 8 minutes total, turning every 2 minutes, until andouille blisters and okra chars at edges.
Plate
Discard bay leaves. Fluff rice and stir in remaining parsley. Divide rice between 2 plates, lay 2 skewers across each portion, spoon salsa alongside, rest a lemon half on each rim.
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