Recipe by Karen in MA
Great served with white rice
Top Review by Dr. Jenny
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!
- 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 See How It's Made
- Toss shrimp with Creole seasoning in medium bowl to coat.
- 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.
- Transfer sausage to bowl. Add shrimp to skillet; cook until browned and just opaque in center, about 3 minutes. Transfer to bowl with sausage.
- Add remaining 1 tablespoon oil, onion, bell pepper, and thyme to skillet. Sauté until vegetables are beginning to soften, about 5 minutes.
- Add broth, mustard, and vinegar. Stir until sauce thickens, about 2 minutes.
- Return sausage and shrimp to skillet. Simmer until heated through, stirring occasionally, about 1 minute.
- Season with salt and pepper.