Andouille Sausage and Shrimp with Creole Mustard Sauce
A classic Cajun-inspired dish combining succulent shrimp and spicy andouille sausage in a rich Creole mustard sauce. This flavorful combination is complemented with sautéed onions and bell peppers for an authentic Louisiana taste.
Ingredients
- •1 pound uncooked peeled deveined large shrimp
- •1 tablespoon Creole or Cajun seasoning
- •2 tablespoons vegetable oil
- •1 pound andouille sausage
- •1 large onion
- •1 large red bell pepper
- •1 tablespoon fresh thyme
- •1 cup low-salt chicken broth
- •5 tablespoons Creole mustard
- •recipe note
Cooking Instructions
- 1.
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.
17 min
