Andouille Sausage And Shrimp With Creole Mustard Sauce Recipes

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ANDOUILLE SAUSAGE CREOLE



Andouille Sausage Creole image

Provided by Sandra Lee

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 19

1/4 cup vegetable oil
1/4 cup all-purpose flour
1 1/2 cups chopped onions
1 tablespoon chopped garlic
1 large green pepper, chopped
1/2 cup chopped celery
3/4 cup sliced green onions
1 (14.5-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
1 (6-ounce) can tomato paste
1/2 teaspoon red pepper flakes
1 1/2 teaspoons seasoning salt
2 bay leaves
1 cup water
1 teaspoon hot pepper sauce
1 tablespoon lemon juice
2 teaspoons Worcestershire sauce
1 1/2 pounds andouille sausage, sliced
1 tablespoon freshly chopped parsley leaves

Steps:

  • Combine oil and flour in a Dutch oven; cook over medium heat, stirring, until mixture is golden colored about 10 to 15 minutes. Add onion, garlic, green pepper, celery and green onions. Cook, stirring often, 10 minutes or more until vegetables are tender.
  • Stir in tomatoes, tomato sauce, tomato paste, red pepper flakes, seasoning salt, bay leaves, 1 cup of water, hot sauce, lemon juice, Worcestershire sauce and sausage. Bring to a boil, lower the heat and cover. Simmer for 30 minutes, stirring occasionally. Remove the bay leaves. Garnish with parsley and serve over grits, if desired.

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.

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