ANDOUILLE SAUSAGE AND SHRIMP WITH CREOLE MUSTARD SAUCE

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Andouille Sausage and Shrimp With Creole Mustard Sauce image

Make and share this Andouille Sausage and Shrimp With Creole Mustard Sauce recipe from Food.com.

Provided by Karen in MA

Categories     Meat

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 lb uncooked peeled deveined large shrimp
1 tablespoon creole seasoning or 1 tablespoon cajun seasoning
2 tablespoons vegetable oil, divided
1 lb andouille sausage, cut crosswise on diagonal into 3/4-inch 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 sodium chicken broth
3 tablespoons creole mustard (such as Zatarain's)
2 teaspoons red wine vinegar

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.

Nutrition Facts : Calories 577.2, Fat 39.9, SaturatedFat 12.1, Cholesterol 207.9, Sodium 2162.5, Carbohydrate 13.3, Fiber 2.1, Sugar 4.5, Protein 39.7

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