Andouille Sausage and Shrimp With Creole Mustard Sauce
photo by Rhondapalooza
- Ready In:
- 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
- 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.
Questions & Replies
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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.
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!