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Red Brick Shrimp with “Boudin” Rice

Words: Ryan Andre
Photos: Randy Schmidt

Red Brick Shrimp with Boudin Rice is a popular dish at City Pork in Baton Rouge. The Red Brick sauce is a spicy pepper aioli with a good amount of Dijon Mustard. Dijon Mustard is a secret ingredient for chefs; the mustard’s white wine and pungent mustard flavor add a ton to any sauce. 

The Red Brick Shrimp are delicious alone, but when served over a bed of boudin-style dirty rice, you get a dish with all of the flavors of Louisiana. The sweet gulf shrimp and rich rice work great together, and the Red Brick sauce cuts right through all of it with its spice and acidity. Chef Ryan Andre Prepares Red Brick Shrimp

These Red Brick Shrimp will become as popular at your house as they are at our restaurants. 

Red Brick Shrimp with Boudin Rice
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  1. 1 lb. 10-15 count Shrimp
  2. Creole seasoning (Slap Ya Mama works great)
  3. 1 tablespoon Olive oil
  4. 4 cups Boudin Rice
  5. 2 cups of cooked vegetables of your choice
  6. 1/2 cup Red Brick Sauce
  1. Peel and devein shrimp and lightly toss with creole seasoning
  2. Preheat skillet with olive oil over medium heat. Add shrimp to skillet and cook for about 2 minutes per side or until shrimp turn pink. Be sure not to overload your skillet. If needed, cook shrimp in batches to ensure you don't crowd the pan and steam the shrimp.
  3. Place boudin rice in bottom of serving dish and top with cooked vegetables and cooked shrimp.
  4. Drizzle with red brick sauce and serve
Chefs to Watch http://www.chefstowatch.com/
 Ryan Andre Red Brick Shrimp

Red Brick Sauce
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  1. 4 1/2 cups mayonnaise
  2. 6 tablespoons dijon mustard
  3. 1 1/4 cup apple cider vinegar
  4. 3 tablespoons crushed red pepper
  5. 1 tablespoon. salt
  6. 5 teaspoons minced garlic
  7. 3 tablespoons sugar
  8. 1 cup grated Romano cheese
  1. Combine all ingredients and whisk together or pulse together in a food processor until well mixed.
Chefs to Watch http://www.chefstowatch.com/
Boudin Rice
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  1. 3 tablespoons butter
  2. 1 cup small diced onion
  3. 1 cup small diced celery
  4. 1 cup small diced green bell peppers
  5. 1 tablespoon minced garlic
  6. 1 pound ground Beef
  7. 1 cup chopped chicken livers
  8. 1 tablespoon black pepper
  9. 2 tablespoon creole seasoning
  10. 2 1/2 oz heavy cream
  11. 1 small can rotel (drained)
  12. 3 cups cooked rice
  13. 1 tablespoon ground sage
  14. 1 tablespoon salt
  15. 1 tablespoon sugar
  16. 2 teaspoons lemon juice
  17. 1 1/2 cups chopped green onion
  18. 1/4 cup chopped parsley
  1. Saute onion, celery, peppers and garlic for around 20 minutes over medium-low heat to carmelize.
  2. Add the ground beef, livers, and seasonings, and cook until meats are done, about 8 minutes.
  3. Strain off fat from pot
  4. Place vegetable and meat mixture back into pot and add cream and rotel. Cook until lightly thickened over medium heat for about 5 minutes. Add cooked rice and remaining ingredients.
  5. Taste and adjust seasonings.
Chefs to Watch http://www.chefstowatch.com/
Red Brick Shrimp Cooking Ryan Andre

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