Prep 15 mins
Cook 20 mins
Delicious over rice. The original recipe ingredients are for 1 tablespoon Cajun or Creole seasoning - this seemed like a lot for us, so adjust per your taste. The original recipe also used Creole mustard and I used Dijon mustard (reducing the amount that was called for). Recipe source: Bon Appetit (February 2007)
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon creole seasoning (or to taste see my comment in description) or 1 tablespoon cajun seasoning (or to taste see my comment in description)
- 2 tablespoons vegetable oil, divided
- 12 ounces andouille sausages, cut crosswise into diagonal 3/4-inch pieces (or your favorite smoked sausage)
- 1 onion, halved, thinly sliced
- 1 green pepper, cut into 1/2 inch wide strips (or use a red bell pepper for a prettier dish)
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme
- 1 cup chicken broth
- 3 tablespoons Dijon mustard (the original recipe suggested 5 tablespoons Creole mustard)
- 2 teaspoons red wine vinegar
- Toss shrimp with the Cajun seasoning in a medium bowl and set aside.
- In a skillet over high heat heat 1 tablespoon oil and then add the sausage pieces, cooking until browned turning occasionally (5 minutes).
- Transfer sausage to a large bowl.
- Add shrimp to skillet, cooking for 3-5 minutes and then transfer shrimp to bowl with sausage.
- Add remaining oil (1 tablespoon) to skillet along with the onion, bell pepper and thyme, cook stirring until soft (5 minutes).
- Stir in broth, mustard and vinegar, stirring until sauce thickens (2 minutes).
- Return sausage and shrimp to skillet and simmer until heated through (1 minute).
- Season with salt and pepper if desired.
This was really good! I did do things a tiny bit different though. I kind of made it as a jambalaya. In a medium bowl I threw in my sausage, spices (including cajun seasoning, I didn't mix it in with the shrimp just threw it in the bowl), onions and bell pepper and I didn't do chicken broth. I added one large fresh chopped tomatoe, 1 tsp. garlic powder, salt, 1/3 cup water and a dash oregano. Mixed it all up and set aside. In a pan I seared a couple chicken breast, seasoned with salt and pepper, took out and put in the sausage mixture and heated up then poured into a casserole dish, put in the chicken as well and baked in the oven at 350 for 30 minutes. 15 minutes before done I threw in the shrimp and let cook for remainder of time. SO GOOD!! I loved the flavor the mustard and vinegar gave it! So yummy!!
I made this for dinner tonight and used smoked sausage. Tasty and very simple to make. BF and son really enjoyed. I used brown rice to serve over. Thanks for sharing!
This was very good! My husband usually doesn't like green peppers, but he didn't mind them in this for some reason. If I make this again, I think I'll cut back on the heat a little, but otherwise it was great! Thanks!