Best Andouille Sausage And Shrimp With Creole Mustard Sauce Recipes

ANDOUILLE SAUSAGE CREOLE

Steps:

• Combine oil and flour in a Dutch oven; cook over medium heat, stirring, until mixture is golden colored about 10 to 15 minutes. Add onion, garlic, green pepper, celery and green onions. Cook, stirring often, 10 minutes or more until vegetables are tender.
• Stir in tomatoes, tomato sauce, tomato paste, red pepper flakes, seasoning salt, bay leaves, 1 cup of water, hot sauce, lemon juice, Worcestershire sauce and sausage. Bring to a boil, lower the heat and cover. Simmer for 30 minutes, stirring occasionally. Remove the bay leaves. Garnish with parsley and serve over grits, if desired.

ANDOUILLE SAUSAGE AND SHRIMP WITH CREOLE MUSTARD SAUCE

Steps:

• 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.

COMMANDER'S SHRIMP & ANDOUILLE SAUSAGE WITH CREOLE MUSTARD

Steps:

• Heat a heavy skillet and saute sausage. Drain off fat and discard.
• Add shrimp, scallions, mushrooms, and garlic and saute 1 minute. Remove from the skillet and set aside.
• Pour in the wine to deglaze the pan and cook until reduced by half. Add cream and reduce by one-third. Stir in mustard and Worcestershire sauce; season with salt and pepper.
• Return sausage and shrimp mixture to the skillet and cook for about 2 minutes to heat well. Serve over pasta.

GRILLED SHRIMP AND ANDOUILLE SAUSAGE WITH HOT RAVIGOTE SAUCE

Steps:

• PROCEDURE: Prepare a grill by lighting the charcoals or heating a gas grill on medium heat. Heat the butter in a medium non-stick saute pan over high heat, add the onion and cook 1 to 2 minutes until soft but not browned. Stir in the capers, garlic puree, Creole seasoning, black and white pepper, red pepper flakes, and salt, cooking 1 minute. Whisk in the cream, mustard, horseradish, Worcestershire and hot pepper sauce. Bring to a boil and simmer for 5 minutes whisking occasionally until sauce thickens. Add in the butter whisking until completely incorporated. Set aside until needed. Reheat the sauce before serving. Slice the andouille into 36 (1/2-inch) diagonally cut slices. Place the andouille and shrimp in a medium bowl, drizzle with the oil and toss to coat. Sprinkle with the Creole seasoning, mixing to evenly distribute it among the andouille and shrimp. Alternately thread 3 pieces of andouille and 2 shrimp onto each skewer. Repeat with the remaining skewers. Turning once or twice, grill 6 to 7 minutes until shrimp turn pink and are cooked through. Serve 2 skewers per person with a portion of Hot Ravigote Sauce.

CREOLE SHRIMP & SAUSAGE

Steps:

• In a small saucepan, bring water and broth to a boil. Stir in the bulgur, chili powder and 1/4 teaspoon Creole seasoning. Reduce heat; cover and simmer for 15 minutes or until tender., Meanwhile, in a large skillet, brown sausage in 1 teaspoon oil. Remove and keep warm., In the same skillet, saute onion and green pepper in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the beans, tomatoes, shrimp, Worcestershire sauce, sausage and remaining Creole seasoning. Cook for 3-5 minutes or until shrimp turn pink. Fluff bulgur with a fork; serve with sausage mixture.