Sausages / Side Dishes

Andouille Sausage and Shrimp with Creole Mustard Sauce

with Andouille Sausage - Pork Sausage with Spices

​4 servings


1 lb. cut crosswise on diagonal into 3/4-inch-wide strips Andouille Sausage

​1 oz. uncooked peeled deveined large Shrimp

1 tbsp. Creole or Cajun seasoning

2 tbsp. vegetable Oil, divided

1 large Onion, halved, thinly sliced

1 large red Bell pepper, cut into 1/3-inch-wide strips

1 tbsp. chopped fresh Thyme

1 cup low-salt Chicken broth

5 tbsp. Creole Mustard (such as Zatarain's)

2 tsp. red Wine vinegar


​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 untilheated through, stirring occasionally, about 1 minute. Season with salt and pepper.

Credit: Bon Appetit