Andouille Sausage and Shrimp With Creole Mustard Sauce |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Great served with white rice Ingredients:
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 |
Directions:
1. Toss shrimp with Creole seasoning in medium bowl to coat.
2. 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.
3. Transfer sausage to bowl. Add shrimp to skillet; cook until browned and just opaque in center, about 3 minutes. Transfer to bowl with sausage.
4. Add remaining 1 tablespoon oil, onion, bell pepper, and thyme to skillet. Sauté until vegetables are beginning to soften, about 5 minutes.
5. Add broth, mustard, and vinegar. Stir until sauce thickens, about 2 minutes.
6. Return sausage and shrimp to skillet. Simmer until heated through, stirring occasionally, about 1 minute.
7. Season with salt and pepper.
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