Ingredients
- 1 1/3 Cup Panko Bread Crumbs
- 1 cup Parmesan Cheese
- 4 oz. unsalted butter (melted…slowly – don’t let it break)
- 1 ½ pounds Cream Cheese – softened
- 4 eggs
- 2/3 cup Heavy Whipping Cream
- 2/3 Cup Smoked Gouda Cheese (Grated)
- 1 Medium Onion (diced)
- ½ ea. Green Bell Pepper finely diced
- ½ ea. Yellow Bell Pepper finely diced
- ½ ea. Red Bell Pepper finely diced
- 3/4 pound Andouille or smoked sausage
- 1/4 cup Can Green Chili Peppers diced - 4 ounce can
- 1 Pound Gulf Shrimp diced
- Pinch of Salt
- ½ Tbs. Fajita Majic (or any other Southwest Fajita Seasoning)
- ½ Tbs. Chipotle powder
- Sauce
- 1 tsp. olive oil
- 1 tbl garlic, minced
- 1 tbl shallots, minced
- 8 Roma tomatoes peeled seeded & diced (or 2 cans of diced tomatoes)
- 1/2 tsp. Creole seasoning
- 3 tbl Creole mustard (Zatarains)
Preparation
Step 1
1. Mix breadcrumbs and Parm cheese, add melted butter and mix well. Press into a 10 or 12 inch spring form cheesecake pan. Bake 10 min in a 400 degree preheated oven.
2. Whisk cream cheese until smooth, add eggs, whisk, add heavy cream and Grated Gouda. And set aside.
3. Sautee vegetables with spices until soft. Pour off excess liquid if any. Add shrimp and cook until just done. Add Sausage and chili peppers and cook for 1 min. Fold this into cream cheese mixture. When done – pour this into the spring-form pan. (Wrap foil around the pan to prevent leakage)
4. Bake in a water bath (a 2 inch hotel pan filled approx 1/3) in a 450 degree oven for 1 ½ to 2 hours.
5. Remove from oven when and inserted knife is clean and the filling is set. Cool to cut
6. Remove from spring form pan – unlatch and VERY slowly twist as you lift – it should come right off with minimum tearing. Cut into 12 pieces.
In a saucepan, heat the olive oil and saute the garlic and shallot until tender, about 3 minutes.
Add the tomatoes and cook for about 5 minutes.
Add the Creole seasoning and Creole mustard, stir.
Puree in a food processor or blender. Let cool to room temperature.