Andouille Sausage and Shrimp with Creole Mustard Sauce

Andouille Sausage and Shrimp with Creole Mustard Sauce
Photo by Scott Peterson

Ingredients

  • 5 tablespoons Creole mustard (such as Zatarain's)
  • 1 pound uncooked peeled deveined large shrimp
  • 2 teaspoons red wine vinegar
  • 2 tablespoons vegetable oil
  • 1 cup low-salt chicken broth
  • 1 large red bell pepper
  • 1 tablespoon Creole or Cajun seasoning
  • + 4 more ingredients
    • 1 pound andouille sausage
    • 1 tablespoon fresh thyme
    • 1 large onion
    • *Available in the spice section of most supermarkets.

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 cente...

View full recipe at Epicurious

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