Andouille Sausage and Shrimp With Creole Mustard Sauce

READY IN: 20mins
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!

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.

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