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Andouille Sausage and Shrimp with Creole Mustard Sauce

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Andouille Sausage and Shrimp with Creole Mustard Sauce

Andouille Sausage and Shrimp with Creole Mustard Sauce

amanda

Equipment

  • - Kitchen Knife Set

  • - Sausage Stuffer

  • - Deep Fryer

  • - Pot and Pan Set

  • - Meat Thermometer

  • - Colander or Fine Mesh Strainer

  • - Cutting Board

  • - Mixer or Food Processor

  • - Strainer Sieve

  • - Blender or Immersion Blender

  • - Grill Pan or Skillet

Ingredients

  • 1 pound uncooked peeled deveined large shrimp

  • 1 tablespoon Creole or Cajun seasoning*

  • 2 tablespoons vegetable oil, divided

  • 1 pound andouille sausage, cut crosswise on diagonal into 3/4-inch-thick 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-salt chicken broth

  • s)",

  • ,

Instructions

1

Instruction 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.
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