Andouille Sausage and Shrimp With Creole Mustard Sauce

Karen in MA (formerly OC)'s Note:

Great served with white rice

• Total Time: 20 mins
• Prep Time: 5 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 1 lb uncooked peeled deveined large shrimp
• 1 tablespoon creole seasoning or 1 tablespoon cajun seasoning
• 2 tablespoons vegetable oil, divided
• 1 lb andouille sausage, cut crosswise on diagonal into 3/4-inch pieces
• 1 large onion, halved, thinly sliced
• 1 large red bell pepper, cut into 1/3-inch wide strips
• 1 tablespoon chopped fresh thyme
• 1 cup low sodium chicken broth
• 3 tablespoons creole mustard (such as Zatarain's)
• 2 teaspoons red wine vinegar

Directions:

1. Toss shrimp with Creole seasoning in medium bowl to coat.
2. Heat 1 tablespoon oil in heavy large skillet over high heat. Add sausage pieces, cut side down. Cook until browned on both sides, about 5 minutes.
3. Transfer sausage to bowl. Add shrimp to skillet; cook until browned and just opaque in center, about 3 minutes. Transfer to bowl with sausage.
4. Add remaining 1 tablespoon oil, onion, bell pepper, and thyme to skillet. Sauté until vegetables are beginning to soften, about 5 minutes.
5. Add broth, mustard, and vinegar. Stir until sauce thickens, about 2 minutes.
6. Return sausage and shrimp to skillet. Simmer until heated through, stirring occasionally, about 1 minute.
7. Season with salt and pepper.

Reviews

[joytosew]

Awesome! This is really a good recipe. I'm not one for spicy mustard and I really enjoyed this. I did make rice to go with it but I also made Aaron McCargos Adnouille Sausage corn fritters. They are lightly flavored and made a great balance with this meal.

[adopt a greyhound]

Loved this dish. I used Creole Mustard and Andouille - Style Breakfast Sausage to make this. Served it with Cajun Shrimp Balls and Remoulade Sauce.

[woodland hues]

Stunning...I'm still recovering! Wow, what heat! We loved this fiery dish, even when the heat threatened to overshadow the more delicate flavours of shrimp, rice, and red pepper. What an amazing meal to round out a fabulous afternoon of cross-country skiing. A very easy meal to prepare, great instructions, and doesn't take long either. Didn't have creole mustard and took Rhondapalooza's advice and subbed another mustard, adding a few drops of hot sauce. (As if it needed any more heat!) I let the shrimp sit for about an hour in the cajun seasoning. We enjoyed a Gewurstraminer wine with this meal, a fine complement. Thanks so much for posting!