Andouille Sausage and Shrimp with Creole Mustard Sauce

By tulawdog

Ingredients

• 1 lb. uncooked peeled and deveined large shrimp (I used ones with the tails still attached.)
• 1 TBSP Creole or Cajun seasoning, such as Tony Chachere's
• 2 TBSP vegetable oil, divided
• 1 pound andouille sausage, cut on a diagonal into 3/4-in-thick pieces
• 1 large onion, halved, thinly sliced
• 1 large red bell pepper, cut into 1/3-in-wide strips
• 1 TBSP chopped fresh thyme
• 1 c. low-sodium chicken broth
• 5 TBSP Creole mustard (or 4 TBSP stone ground mustard, 1 TBSP Worcestershire, and a few dashes Tabasco)
• 2 tsp. red wine vinegar
• 2 green onions, greens only, chopped (my addition)
• white or brown rice, for serving

Preparation

Step 1

1. Toss shrimp with Creole seasoning.

2. Heat 1 tablespoon oil in heavy large skillet over high heat. Add sausage pieces and cook until browned on both sides, about 5 minutes. Transfer sausage to separate bowl.

3. Add shrimp to skillet and cook until browned and just opaque in center, about 3 minutes. Transfer to bowl with sausage.

4. Add remaining oil, onion, bell pepper, and thyme to skillet. Sauté until vegetables begin to soften, about 5 minutes. Add broth, mustard, and vinegar and stir until sauce thickens, about 2 minutes more.

5. Return sausage and shrimp to skillet. Simmer until heated through, stirring occasionally, about 1 minute. Season with salt and pepper. Serve over rice. Garnish with green onion, if desired. Serves 4