s ANDOUILLE SAUSAGE AND SHRIMP WITH CREOLE MUSTARD SAUCE ***
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s ANDOUILLE SAUSAGE AND SHRIMP WITH CREOLE MUSTARD SAUCE ***
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Ingredients
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Instructions Instructions: *** 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 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. 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. Bon AppTtit February 2007 Epicurious.com ¬ CondTNet, Inc. All rights reserved. Notes: This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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