Jambalaya Burgers and Cajun Corn and Red Beans Recipe

Name: Jambalaya Burgers and Cajun Corn and Red Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package (1 1/3 pounds) ground chicken or ground turkey breast; 1/2 pound Cajun andouille sausage, casing removed, diced; 3 celery ribs and their greens, finely chopped; 1 green bell pepper, cored, seeded, and finely chopped; 1 small onion, finely chopped; 4 garlic cloves, finely chopped; 3 tablespoons fresh thyme (5 or 6 sprigs), chopped; 2 tablespoons hot sauce, such as Tabasco; Salt and freshly ground black pepper; 4 tablespoons extra-virgin olive oil (EVOO), plus more for drizzling; 3 ears corn, from the cob, or 1 10-ounce box frozen corn kernels, defrosted; 4 scallions, chopped; 1 can red beans, drained; 1 cup chili sauce, divided; 1/2 cup mayonnaise (eyeball it); 1/4 cup grainy mustard (eyeball it); 4 jumbo shrimp, peeled, deveined, and butterflied (cut almost all the way through); 1 tablespoon Old Bay Seasoning, at the seafood counter or on the spice aisle (eyeball the amount in your palm); 4 crusty rolls, split; 4 green leaf lettuce leaves; 1 large beefsteak tomato, sliced

Servings: persons

1 package (1 1/3 pounds) ground chicken or ground turkey breast
1/2 pound Cajun andouille sausage, casing removed, diced
3 celery ribs and their greens, finely chopped
1 green bell pepper, cored, seeded, and finely chopped
1 small onion, finely chopped
4 garlic cloves, finely chopped
3 tablespoons fresh thyme (5 or 6 sprigs), chopped
2 tablespoons hot sauce, such as Tabasco
Salt and freshly ground black pepper
4 tablespoons extra-virgin olive oil (EVOO), plus more for drizzling
3 ears corn, from the cob, or 1 10-ounce box frozen corn kernels, defrosted
4 scallions, chopped
1 can red beans, drained
1 cup chili sauce, divided
1/2 cup mayonnaise (eyeball it)
1/4 cup grainy mustard (eyeball it)
4 jumbo shrimp, peeled, deveined, and butterflied (cut almost all the way through)
1 tablespoon Old Bay Seasoning, at the seafood counter or on the spice aisle (eyeball the amount in your palm)
4 crusty rolls, split
4 green leaf lettuce leaves
1 large beefsteak tomato, sliced

1
Preheat a grill pan or large nonstick skillet over medium-high heat.
2
Place the chicken or turkey in a bowl.
3
Add the sausage, half the chopped celery, half the chopped green bell peppers, the onions, half the garlic, the thyme, hot sauce, salt, pepper, and about 2 tablespoons of the EVOO.
4
Combine the mixture and form 4 patties.
5
Grill for 5 minutes on each side.
6
Heat a skillet over medium-high heat.
7
Add 2 tablespoons of the EVOO (twice around the pan), the remaining bell peppers, remaining garlic, and the corn kernels, and season with salt and pepper.
8
Cook the corn and bell peppers, stirring frequently, for 3 or 4 minutes, then add the scallions and red beans to the pan and heat through, 2 or 3 minutes.
9
Add 1/2 cup of the chili sauce and cook for 1 minute more.
10
Turn off the heat and let stand.
11
Combine the remaining chili sauce with the remaining celery, the mayo, and the grainy mustard and reserve.
12
Coat the shrimp with a little EVOO and the Old Bay Seasoning, salt, and pepper.
13
Grill alongside the burgers, pressing the shrimp down with a small heavy skillet or a small skillet with a heavy can inside to prevent the shrimp from curling up.
14
Cook for 2 minutes on each side.
15
Place the roll bottoms on plates and top with burgers, shrimp, lettuce, and tomato slices.
16
Slather the bun tops with chili-mayo-mustard sauce and set in place.
17
Serve the Cajun corn and beans alongside.

1539

kcal

Calories

126

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 package (1 1/3 pounds) ground chicken or ground turkey breast, 1/2 pound Cajun andouille sausage, casing removed, diced, 3 celery ribs and their greens, finely chopped, 1 green bell pepper, cored, seeded, and finely chopped, and more.

Yes, Jambalaya Burgers and Cajun Corn and Red Beans falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Jambalaya Burgers and Cajun Corn and Red Beans

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