Being a lover of burgers, and a lover of Cajun cuisine, I thought it might be a great idea to somehow combine the two!
What you’ll need
2 pounds of ground chicken
1/3 cup chopped cooked shrimp
1/3 cup chopped andouille sausage
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped bell pepper
Chopped green onion for garnish
Cajun seasoning (I used St. Amands, available at www.bestcajunbbq.com)
Wholegrain rolls or your favorite burger buns
Hickory, pecan or apple wood or chunks
Start out by lightly sauteing the onion, celery and bell pepper in the butter. Lightly season the mixture with Cajun seasoning as it cooks. As the vegetables start to soften, add the chopped andouille sausage to the mixture and stir in. Let the flavors blend for a few minutes, then remove from the heat and strain the mixture. Put it in the refrigerator to let it cool for a few minutes.
In a large bowl, combine the sausage and vegetable mixture with the chopped shrimp and ground chicken. Mix with your hand until blended well, adding Cajun seasoning as you mix. Pat the burgers out and place on a greased pan. Spray or brush lightly both sides of the burgers with olive oil and season with a dash more of Cajun seasoning.
Cook them indirect on a hot fire, around 400°, with a piece or two of hickory, pecan or apple to add a little flavor, for about 10-12 minutes per side. To test for doneness, insert a toothpick into the thickest portion of the thickest burger, the juice should run clear. Lightly coat the buns with olive oil and sprinkle a little Cajun seasoning on the bottom side. Place them on the grill, close to the heat, for a few seconds to toast them. Serve them up hot on the toasted buns, with a little Creole mustard and some hot sauce, garnished with chopped green onion.