Shrimp And Andouille Sausage With Mustard Sauce Recipes

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ANDOUILLE SAUSAGE AND SHRIMP WITH CREOLE MUSTARD SAUCE



Andouille Sausage and Shrimp With Creole Mustard Sauce image

Make and share this Andouille Sausage and Shrimp With Creole Mustard Sauce recipe from Food.com.

Provided by Karen in MA

Categories     Meat

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 lb uncooked peeled deveined large shrimp
1 tablespoon creole seasoning or 1 tablespoon cajun seasoning
2 tablespoons vegetable oil, divided
1 lb andouille sausage, cut crosswise on diagonal into 3/4-inch 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 sodium chicken broth
3 tablespoons creole mustard (such as Zatarain's)
2 teaspoons red wine vinegar

Steps:

  • 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.

Nutrition Facts : Calories 577.2, Fat 39.9, SaturatedFat 12.1, Cholesterol 207.9, Sodium 2162.5, Carbohydrate 13.3, Fiber 2.1, Sugar 4.5, Protein 39.7

COMMANDER'S SHRIMP & ANDOUILLE SAUSAGE WITH CREOLE MUSTARD



Commander's Shrimp & Andouille Sausage With Creole Mustard image

This is a recipe from Commander's Palace in New Orleans, from back when Emeril Lagasse was the chef there. The title should read "Commander's Shrimp & Andouille Sausage with Creole Mustard Sauce", but it wouldn't fit! It combines the elements of Creole and Cajun cooking together. Try to find Andouille Sausage because of it's unique taste, but if you can't find it another good quality spicy smoked pork sausage can be substituted. Serve this over angel hair pasta with a chilled light red wine.

Provided by breezermom

Categories     Pork

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

8 ounces andouille sausages, halved lengthwise, then cut into half moon slices
12 ounces medium shrimp, shelled and deveined
4 tablespoons scallions, thin sliced
1/2 cup sliced mushrooms
1 teaspoon garlic, finely chopped
1/4 cup white wine
2 cups heavy cream
1 1/2 tablespoons creole mustard
1 teaspoon Worcestershire sauce
salt
pepper

Steps:

  • Heat a heavy skillet and saute sausage. Drain off fat and discard.
  • Add shrimp, scallions, mushrooms, and garlic and saute 1 minute. Remove from the skillet and set aside.
  • Pour in the wine to deglaze the pan and cook until reduced by half. Add cream and reduce by one-third. Stir in mustard and Worcestershire sauce; season with salt and pepper.
  • Return sausage and shrimp mixture to the skillet and cook for about 2 minutes to heat well. Serve over pasta.

SPICY SHRIMP AND ANDOUILLE SAUSAGE OVER GRITS



Spicy Shrimp and Andouille Sausage over Grits image

This is a great meal that screams New Orleans! The shrimp and sausage combo can't be beat and the spiciness is kept in check by the creamy grits.

Provided by Kelsey Nixon

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 15

2 1/2 cups low-sodium chicken stock, plus more if needed
2 1/2 cups heavy cream
5 tablespoons unsalted butter
1 cup grits
Kosher salt and cracked black pepper
3 tablespoons olive oil
1 pound smoked Andouille sausage, sliced 1/4-inch thick on an angle
2 cloves garlic, minced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1/2 Spanish onion, small dice
1 pound uncooked large shrimp, peeled and deveined
1 teaspoon Cajun seasoning
Chopped fresh parsley, for garnish
Juice of 1/2 lemon

Steps:

  • For the grits: Bring 2 cups of the chicken stock, the heavy cream and 4 tablespoons of the butter to a simmer in a heavy saucepan. Gradually whisk in the grits. Reduce the heat and simmer until the grits have thickened, 15 to 20 minutes, stirring occasionally to avoid lumps. Once the grits are thick and creamy, adjust the consistency with stock, if necessary, and season with salt and pepper.
  • For the shrimp and sausage: Heat the olive oil in a large skillet. Add the sausage and brown, then transfer to a plate with a slotted spoon, leaving all of the fat in the pan. Add the garlic, bell peppers and onions. Sprinkle with salt and pepper and saute until tender, 5 to 7 minutes. Add the shrimp and Cajun seasoning to the pan and saute until the shrimp are beginning to turn pink, 1 to 2 minutes. Add the reserved sausage and remaining 1/2 cup chicken stock to the skillet and reduce a bit to intensify those flavors. Stir in the remaining tablespoon butter at the end, garnish with parsley, and add the lemon juice.
  • Serve the sausage, peppers and shrimp over the grits.

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