1 small strip precooked bacon.
15 fresh raw shrimp, medium sized.
Andouille sausage approximately 7 inches.
2 green onions sliced thin.
2 heaping tablespoons smoked Gouda cheese, shredded.
1/2 tablespoon blackening spices.
1/2 teaspoon Creole spices.
1/2 stick butter.
Turn up the heat on the skillet to medium high and add the sausage letting the blackening spices do their magic. When cooked, remove from skillet and set aside. Don't empty the skillet.
Add the shrimp. Add some extra blackening spice at this point, how much you use depends on how spicy you like it. Cook the shrimp about four to five minutes.
While the shrimp is cooking ready the dough sheet. I roll mine lightly or flatten it with a spoon to make it half the thickness it is in the package. Cut into three strips lengthwise then cut each strip across into five sections.
During this keep an eye on the shrimp and turn when needed.
Crumble the bacon into the shredded smoked gouda and mix well.
Once the shrimp is cooked, add a dollop of the gouda bacon mixture onto your dough, sprinkle on a little green onion and top that with the sausage which is topped with one shrimp. Roll and pinch closed. I leave the ends open. Place on a baking sheet and bake for 15 minutes. Serve with Creole butter to dip in.
Melt the remaining butter,add the Creole spices and pour into a small dipping dish.
This little appetizer is great for get togethers or to snack on after a cold day of antiquing...