Andouille Sausage and Shrimp with Creole Mustard Sauce
By: Chef Richard Category: Main Dish / Seafood Makes: 4-6 servings
If you’d like to tame the heat in this recipe (or pump it up), reduce (or increase) the Creole or Cajun seasoning and mustard to your liking.
1pound uncooked large shrimp, peeled, deveined
1tablespoon Creole or Cajun seasoning
2tablespoons vegetable oil, divided
1pound andouille sausage, cut crosswise on diagonal into ¾-inch-thick pieces
1large onion, halved, thinly sliced
1large red bell pepper, cut into ⅓-inch-wide strips
1tablespoon chopped fresh thyme
1cup low-salt chicken
5tablespoons Creole mustard (such as Zatarain’s)
2teaspoons 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, turning once, 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.