Andouille Sausage and Shrimp with Creole Mustard Sauce

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.

    Description

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