Creole Style Butter Marinade 
No Salt Seasoning 
Pepper Sauce 
Original Creole Seasoning 
Bloody Mary Hush Puppies w/ Vodka Sauce
These Bloody Mary-nated Hush Puppies by @ChefBradleyBayou bring bold Louisiana flavor to every bite. Juicy shrimp…
Get RecipeIt’s not your ordinary Smashburger, it’s better! This Cajun Shrimp and Andouille Smashburger by Tony Ramirez is creamy, cheesy, melt-in-your-mouth goodness and full of the Cajun flavors you crave. It’s sure to be a hit at your next BBQ!
Shop Tony's Flavors In This Recipe
Ingredients
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1/2 Pound Medium Shrimp, Peeled and Deveined
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Tony’s Creole-Style Butter Marinade, to Taste
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1 Pound Fresh Andouille Sausage
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Tony’s No Salt Seasoning, to Taste
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Cheese Slices (Your Choice; Tony Ramirez Uses Beehive Bug Jon’s Cajun Cheese)
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Burger Toppings of Your Choice
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Brioche Buns
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For the Cajun Aioli:
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1/2 Cup Mayonnaise
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1 Tablespoon Garlic Paste or Minced Garlic
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1/2 Lemon, Squeezed
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1 Tablespoon Chives, Chopped
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1 Tablespoon Tony’s Pepper Sauce
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1 Teaspoon Tony’s Original Creole Seasoning
- Clear
Directions
- Add all of the ingredients for the Cajun Aioli to a bowl and mix together. Set aside.
- Add Tony’s Butter Marinade to a bowl and then add the shrimp to marinate. Set aside.
- Take the fresh uncooked andouille sausage out of its casings and form it into balls. Smash the balls into patties, season with Tony’s No Salt Seasoning to taste and then grill to your preferred doneness. Top with cheese at the end of cooking so it melts.
- Take the shrimp and season them with Tony’s No Salt Seasoning to taste and cook until done.
- Spread the Cajun Aioli on the buns, and assemble with the andouille burger, shrimp, toppings of your choice and more aioli sauce and enjoy!
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from our Cajun Country Cookbook
Steakhouse Tortilla Kabobs
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