Andouille Sausage and Shrimp with Creole Mustard Sauce

cajun/creole herb mustard onion pork sauté quick & easy low cal mardi gras sausage shrimp bell pepper bon appétit

N/A

Makes 4 to 6 servings

Source

Ingredients

1 pound uncooked peeled deveined large shrimp

1 tablespoon Creole or Cajun seasoning*

2 tablespoons vegetable oil, divided

1 pound andouille sausage, cut crosswise on diagonal into 3/4-inch-thick 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-salt chicken broth

5 tablespoons Creole mustard (such as Zatarain's)

2 teaspoons red wine vinegar

*Available in the spice section of most supermarkets.

Method

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.