Ingredients for Andouille Sausage And Shrimp With Creole Mustard Sauce
- 1 pound large shrimp
- 1 teaspoon Creole seasoning
- 2 tablespoons olive oil, divided
- 1 pound Andouille sausage
- 1/2 medium yellow onion, chopped
- 1/2 medium green bell pepper, chopped
- 1 teaspoon dried thyme
- 1/2 cup low sodium chicken broth
- 1/4 cup Creole mustard
- 1 tablespoon white wine vinegar
- Salt and freshly ground black pepper, to taste
- White rice, for serving
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How to Make Andouille Sausage And Shrimp With Creole Mustard Sauce
- Pat 1 pound of shrimp dry with paper towels and toss with 1 teaspoon of Creole seasoning in a medium bowl.
- Heat 1 tablespoon of olive oil in a heavy large skillet over high heat.
- Add 1 pound of Andouille sausage, sliced into 1/2-inch thick pieces, cut side down.
- Cook until browned on both sides, about 5 minutes per side.
- Transfer sausage to a bowl and set aside.
- Add the shrimp to the skillet and cook until browned and opaque in the center, about 3-4 minutes per side.
- Transfer shrimp to the bowl with the sausage.
- 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.
- Sauté until vegetables are softened, about 5 minutes.
- Add 1/2 cup of chicken broth, 1/4 cup of Creole mustard, and 1 tablespoon of white wine vinegar to the skillet.
- Stir until the sauce thickens slightly, about 2 minutes.
- Return the sausage and shrimp to the skillet.
- Simmer until heated through, stirring occasionally, about 1 minute.
- Season with salt and pepper to taste.
- Serve immediately over white rice.
Nutrition Information (Approximate per serving)
Sodium
90 g
Sugar
17g
Fat
60g
Carbs
4g
