Updated: Jan 3
This is a play on my Voodoo Rolls. This is for people who are not fans of crawfish and/or andouille. In their place, you can use cooked shrimp and smoked sausage. When using shrimp, I will get uncooked shrimp and boil them with a splash of liquid Crab Boil, garlic and onion powder.
10 ounces Shrimp, boiled, peeled and deveined
2 teaspoons Creole Seasoning
¼ cup Onions minced
3 cloves Garlic minced
6oz Smoke Sausage cut in a small dice
5 tablespoons Worcestershire Sauce
8 ounces Mozzarella Cheese shredded
20 Egg Roll Wrappers
Put Creole seasoning on shrimp ans toss to cover. Sauté onions
and garlic in Worcestershire sauce for 2 minutes. Add shrimp and
sausage. Sauté for 3 minutes. Drain and allow to cool. Mix cheese
with the cool meat mixture. Place egg roll wrapper on a dry surface.
Place 2 Tablespoons of the meat and cheese mixture in a roll in the
middle of the wrapper. Fold the sides of the wrapper ½ inch over the
mixture. Wet one end and roll it toward that end. Press to seal. Fry
rolls at 375 degrees until golden, about 2 minutes. Make sure to turn
the rolls so that both sides cook evenly.
Serve with Casian Dipping Sauce (recipe on Thursday)
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