Smoky Shrimp and Andouille Jazz Crostini

This crostini is a vibrant, savory tribute to the soulful flavors of New Orleans, perfect for celebrating International Jazz Day. A creamy, smoked paprika-infused base supports succulent sautéed shrimp and spicy Andouille sausage, offering a delightful interplay of heat and richness. The crisp baguette provides the perfect textural contrast to the bold, complex topping.

Seafood

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

Method

Preheat oven to 375°F (190°C). Brush baguette slices with 1 tablespoon of olive oil and toast for 8 minutes
minutes until lightly golden and crisp. Set aside.
In 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.
In 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.
Add the shrimp to the same skillet and cook for 2 minutes
minutes per side until pink and opaque. Roughly chop the cooked shrimp.
Top each crostini with a mix of the chopped shrimp and crispy Andouille sausage. Garnish with the fresh chives before serving.

Chef's Tip & Pairing

For a perfect pairing that complements the smoky spice and rich seafood, serve this crostini with a dry, crisp Albariño or a light-bodied, slightly chilled Pinot Noir. To enhance the presentation, use a small torch to lightly brown the cream cheese spread before adding the toppings.

From the Tini Crostini Collection