8-12-07 very good, could not find the andouille so used linguica
instead, could not find creole mustard so used 3 pepper mustard
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
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.
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. SautT 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. One serving contains the following:
393.71 Calories (kcal), 62.0% Calories from Fat, 27.22 (g) Fat, 7.86
(g) Saturated Fat, 155.96 (mg) Cholesterol, 8.53 (g)
Makes 4 to 6 servings.
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