Andouille Sausage and Shrimp with Creole Mustard Sauce

Chef Richard 4 Servings 16 minutes

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.


  • 1  pound uncooked large shrimp, peeled, deveined
  • 1  tablespoon Creole or Cajun seasoning
  • 2  tablespoons vegetable oil, divided
  • 1  pound andouille sausage, cut crosswise on diagonal into ¾-inch-thick pieces
  • 1  large onion, halved, thinly sliced
  • 1  large red bell pepper, cut into ⅓-inch-wide strips
  • 1  tablespoon chopped fresh thyme
  • 1  cup low-salt chicken
  • 5  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, 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.