Andouille Sausage and Shrimp with Creole Mustard Sauce
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.