Shrimp and Andouille Cheese Cake
No wonder Emeril Lagasse earned a nickname as The Cheesecake King in New Orleans. This is just one of his many recipes for savory appetizer cheesecakes. A small slice goes a long way! Save the creole seasoning recipe to use in other dishes. The coulis can be made earlier in the day and warmed just before serving.
- Emeril’s Creole Seasoning
- Paprika - 2 1/2 tablespoons
- Garlic - 2 tablespoons, dried ground
- Freshly ground black pepper - 2 tablespoons
- Cayenne Pepper - 1 tablespoon
- Thyme - 1 tablespoon, dried
- Oregano - 1 tablespoon, dried
- Onion - 1 tablespoon, dried
- Parmesan Cheese - 1 cup (4 oz), grated
- Bread Crumbs - 1 cup, fresh
- Emeril’s Creole Seasoning - 1/4 teaspoon
- Unsalted Butter - 1/2 cup (1 stick), melted
- Olive Oil - 1 teaspoon
- Garlic - 1 teaspoon, minced
- Shallots - 2 teaspoons
- Roma Tomatoes - 8, peeled, seeded, and diced
- Emeril’s Creole Seasoning - 1/2 teaspoon
- Creole Mustard - 2 tablespoons
- Andouille Sausage - 1 pound chopped (alt. other smoked sausage)
- Olive Oil - 1 tablespoon
- Onion - 1 cup, chopped
- Red Bell Pepper - 1/2 cup, diced
- Green Bell Pepper - 1/2 cup, diced
- Shrimp - 1 lb peeled, chopped
- Cream Cheese - 28 oz at room temperature
- Gouda Cheese - 1 cup (4 oz) grated
- Heavy (whipping) cream - 1/2 cup
- Eggs - 4, beaten
To make the seasoning mix: Blend all ingredients in a blender or food processor. Transfer to a small jar, seal tightly, and store in a cool, dry place. Keeps indefinitely.
To make the crust: Combine the cheese, bread crumbs, and Creole seasoning in a medium bowl. Add the butter and mix just until the ingredients are moist; don’t overmix. Press into the bottom of a 9-inch springform pan. Set aside.
To make the coulis: In a medium saucepan, heat the oil and saute the garlic and shallots until tender, 2 to 3 minutes. Add Creole seasoning and Creole mustard. Puree in a blender or food processor and strain through a fine-meshed sieve. Let cool.
To make the filling: Preheat the oven to 350 F. In a large saute pan or skillet, saute the andouille until lightly browned. Drain off the excess oil and set aside. In another large saute pan or skillet, heat the olive oil. Saute the onions, peppers, and shrimp until the onions are translucent, about 3 minutes, and set aside.
In a large bowl, beat the cream cheese and Gouda until smooth. Add the heavy cream, andouille, and shrimp-onion mixture. Blend in the eggs. Pour into the crust and place the pan in a larger baking pan. Add 1 inch of warm water to create a bain marie. Bake 1 hour and 5 minutes, or until set. Cheesecake should feel firm when touched.
To serve: Let the cheesecake cool enough to handle. Release from the springform pan. Serve individual slices, saucing the plates with coulis. Or, Serve, pre-sliced, on a large plate with a bowl of coulis beside it.