re: Shrimp and Andouille Muffin Cakes

I made these again for Christmas Eve. I made 6 dozen and they were gone within an hour. People kept coming back for more and the rest of the guests just didn't get any. I served some of the Cousin's Creole Tomato Dressing on the side so folks could put a dollop on top of the cake. Good accompaniment.

I used nearly 2 cups of crumbs per recipe. It definitely needs at least one egg per recipe. I used an extra large. I also increased the bell pepper, onion and green onion a bit because I like more of that in it, personally, but it's not necessary. If I hadn't been serving both kids and adults, I would have added a little red pepper, but the andouille was spicy enough to meet the tastes of everyone. I didn't add much salt since the mayo and andouille had salt.

I baked them at 375 for about 20-25 minutes.

I used peeled shrimp not shrimp in shells that needed to be peeled, so it needs the full pound of meat.

I tripled the recipe and it made 8 dozen mini muffin cakes. I served the last 2 dozen Christmas night. They were gone as soon as everyone saw them hit the table. Most folks didn't get any.

Bumping, just in case someone is looking for something different for Mardi Gras, because it was slow on the forum when I posted it, yesterday.

Wow, I don't know where I was when this was originally posted but I love the idea.

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I think they're unique and fun. You can see that I keep bringing them up! I get excited about finding new fun things to make for party foods, especially.

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I definitely understand. I love making things that people will remember.

I'll probably try the changes you reported back here as successful so I don't have to keep trying.

I want to make these today, but I'm confused about the bread crumbs. Is it 1 1/4 cups or just a 1/2 cup?

1 pound cooked peeled medium shrimp, cut into 1/2-inch pieces (2 cups)
1 cup 1/2-inch cubes andouille sausage* (about 4 ounces)
2 tablespoons (1/4 stick) butter
1/2 cup minced green bell pepper
1/4 cup minced onion
1/3 cup mayonnaise
1 1/4 cups fresh breadcrumbs made from crustless French bread
1 green onion, minced
1 tablespoon Dijon mustard

Coarsely chop shrimp and sausage in processor, using on/off turns. Melt 1 tablespoon butter in small skillet over medium heat. Add bell pepper and onion; sauté until vegetables soften, about 5 minutes. Transfer to medium bowl; cool. Add shrimp and sausage to vegetable mixture. Stir in mayonnaise, 1/2 cup breadcrumbs, green onion, and mustard; season with salt and pepper. Cover and chill 30 minutes.

Press into sprayed mini muffin cups and bake at 400 for ten minutes.

Sorry, I missed this bump and revived it to post a pic. I decided later that you can leave the crust on the French bread when you make the crumbs. I just made them in the food processor.

This is a photo from a Mardi Gras Party. I made them for the party.

Cut it into chunks and drop them into a blender or food processor.

I make my own quite often for recipes. Sometimes, I just use a loaf of plain old white bread. Depends on what I'm making as to whether I do the homemade. They just work better for some recipes, I think.

It's baked. I just buy it at the grocery and cut it into chunks for this. I don't toast it. They are better soft for this recipe.

No. Don't bake them at all. The bread is already baked when you buy it. Just cut it up and chunk it into the blender or processor. No toasting. Just use the pulse to process them.