Sunday, January 27, 2008

Recipe of the Week: Andouille Sausage and Shrimp with Creole Mustard Sauce

I am making this dish tonight for my boyfriend. I'll serve this over fettuchini pasta.
*next day note... this was awesome. Yumm. We loved it. I added some red pepper flakes for a little more heat. Dish comes together really quickly. Highly recommend it.

Andouille sausage and shrimp with creole mustard sauce
Bon Appétit February 2007

Prep: 35 minutesTotal: 35 minutes
Servings: Makes 4 to 6 servings.
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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. 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.


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