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!
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.
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.
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!
This was really good! I didn't have any red bell pepper but I used mushrooms. My husband said with the pepper would have made it great but I have to admit, I don't care for peppers. I digress, this was a great meal on a cold day.. I will use this again and again.
The flavors in this dish are FANtastic! I use FIVE tablespoons of the creole mustard and "Savoie's" andouille sausage. The andouille sausage is a MUST for me for the flavor, though I guess a spicy Italian sausage or some other substitution could be made. Me? The andouille is so good, why mess with perfection?! ;-) Sometimes the Creole Mustard can be difficult to find. In that case use coarse ground mustard with a few drops of Tabasco as a substitute. Works just fine.