Tuesday, December 18, 2012
Preppy Andouille Sausage & Shrimp w Creole Mustard Sauce
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
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.