Smoky Shrimp and Andouille Jazz Crostini

Ingredients

• •small baguette, sliced into 1/2-inch thick rounds
• •tablespoons olive oil, divided
• •oz raw medium shrimp, peeled and deveined
• •oz Andouille sausage, finely diced
• •oz cream cheese, softened
• •teaspoon smoked paprika (Pimentón de la Vera)
• •1/2 teaspoon Creole seasoning
• •tablespoon fresh chives, finely chopped
• •Pinch of sea salt and black pepper

Prep Steps

1. 1Preheat oven to 375°F (190°C). Brush baguette slices with 1 tablespoon of olive oil and toast for 8 minutes
2. 2minutes until lightly golden and crisp. Set aside.
3. 3In a small bowl, combine the softened cream cheese, smoked paprika, Creole seasoning, and a pinch of salt and pepper; mix until smooth and evenly colored. Spread a generous layer of this mixture onto each toasted crostini.
4. 4In a small skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Sauté the diced Andouille sausage until crisp, about 3 minutes, then remove and set aside.
5. 5Add the shrimp to the same skillet and cook for 2 minutes
6. 6minutes per side until pink and opaque. Roughly chop the cooked shrimp.
7. 7Top each crostini with a mix of the chopped shrimp and crispy Andouille sausage. Garnish with the fresh chives before serving.