Andouille Sausage and Shrimp With Creole Mustard Sauce

Total Time
Prep 5 mins
Cook 15 mins

Great served with white rice

Ingredients Nutrition


  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.
Most Helpful

We liked this recipe. It was easy to make and the directions were clear. I do have Zatarain's creole mustard, which I used. I had to substitute dried thyme, vegetable broth, and Tofurkey andouille since I don't eat meat anymore (I have found the Tofurkey andouille to be a good substitute in other creole/cajun dishes). Thanks!

Dr. Jenny February 09, 2014

Yum yum! I followed this recipe pretty closely, which is rare for me. I didn't have fresh thyme, so dried had to do. I didn't have, and couldn't find, Zatarain's or any similar mustard, so I used a recipe I found on this site. I cooked the sausage a bit longer than the recipe called for, too, just to be on the safe side. I thought the recipe was well-written, which counts for a lot in my book. I do hope to make this again; it was delicious.

windhorse23 August 28, 2013

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.

joytosew November 11, 2012