Andouille Sausage And Shrimp With Creole Mustard Sauce Recipe

Ingredients for Andouille Sausage And Shrimp With Creole Mustard Sauce

• Large Shrimp
• 1 teaspoon Creole seasoning
• Vegetable Oil
• Andouille Sausage
• 1/2 medium yellow onion, chopped
• Red Bell Pepper
• Fresh Thyme
• Low Sodium Chicken Broth
• Creole Mustard
• Red Wine Vinegar

How to Make Andouille Sausage And Shrimp With Creole Mustard Sauce

1. Pat 1 pound of shrimp dry with paper towels and toss with 1 teaspoon of Creole seasoning in a medium bowl.
2. Heat 1 tablespoon of olive oil in a heavy large skillet over high heat.
3. Add 1 pound of Andouille sausage, sliced into 1/2-inch thick pieces, cut side down.
4. Cook until browned on both sides, about 5 minutes per side.
5. Transfer sausage to a bowl and set aside.
6. Add the shrimp to the skillet and cook until browned and opaque in the center, about 3-4 minutes per side.
7. Transfer shrimp to the bowl with the sausage.
8. Add 1 tablespoon of olive oil, 1/2 medium yellow onion (chopped), 1/2 medium green bell pepper (chopped), and 1 teaspoon of dried thyme to the skillet.
9. Sauté until vegetables are softened, about 5 minutes.
10. Add 1/2 cup of chicken broth, 1/4 cup of Creole mustard, and 1 tablespoon of white wine vinegar to the skillet.
11. Stir until the sauce thickens slightly, about 2 minutes.
12. Return the sausage and shrimp to the skillet.
13. Simmer until heated through, stirring occasionally, about 1 minute.
14. Season with salt and pepper to taste.
15. Serve immediately over white rice.