Puff Pastry, Blackened Shrimp, Andouille, and Gouda Bites with Creole Butter

With football season coming to a close and the Superbowl upon us what better little appetizer to warm us up on a cold winter Sunday than a blackened shrimp, andouille,smoked gouda, bacon and green onion mini rollup? When dunked in warm melted creole butter, it is a truly delightful experience.

Here is what you will need. Amounts given are for 15 roll ups.

Puff pastry dough, (I use Pepperidge Farms).
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.

Melt 1/8 stick butter in a skillet and add half the blackening spices. While that melts preheat your oven to 400 degrees and shell, de-vein and remove the tails from your shrimp. Slice the sausage about 1/4 inch (or less) thick.
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.

Creole Butter
Melt the remaining butter,add the Creole spices and pour into a small dipping dish.

While the butter really opens up the flavor you can also serve it with Creole mustard or ranch dressing.
This little appetizer is great for get togethers or to snack on after a cold day of antiquing...

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