Tuesday, December 18, 2012

Preppy Andouille Sausage & Shrimp w Creole Mustard Sauce

I have a soft spot for Cajun cuisine, and have had this Bon Appetit recipe in my binder for years. It comes together very quickly and would be delicious over some cauliflower grits (I skipped them tonight, as I already have cauliflower "rice" on the menu later this week).

This dish definitely has a bit of kick, especially if you use true andouille sausage and creole mustard. I didn't have the latter, so instead opted for a "hot and sweet"variety.

Andouille Sausage & Shrimp with Creole Mustard Sauce
from Epicurious

1 lb. uncooked, peeled & deveined large shrimp
1 tbs. Cajun seasoning
2 tbs. olive oil, divided
1 lb. andouille sausage, cut diagonally into 3/4 inch slices
1 large onion, halved & thinly sliced
1 large red bell pepper, cut into 1/3-inch-wide strips
1 tbs. chopped fresh thyme
1 cup organic chicken broth
5 tbs. Creole mustard
2 tsp. red wine vinegar

Toss shrimp with Creole seasoning in medium bowl to coat. Heat 1 tbs. 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 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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