Andouille Sausage and Shrimp
You will need:
- 1 pound large shrimp, uncooked, deviened, peeled
- 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 chicken broth
- 5 tablespoons Creole mustard
- 2 teaspoons red wine vinegar
- Toss the shrimp with Creole seasoning in medium bowl to coat.
- Heat 1 tablespoon oil in a large skillet over high heat.
- Add the sausage pieces, cut side down.
- Cook until browned on both sides, about 5 minutes. Transfer the sausage to a bowl.
- Add the shrimp to the skillet, then cook until browned and just opaque in center, about 3 minutes.
- Transfer to the bowl with the sausage.
- Add the remaining 1 tablespoon oil, onion, bell pepper, and thyme to the skillet.
- Sauté until the vegetables begin to soften, about 5 minutes.
- Add the broth, mustard, and vinegar.
- Stir until the sauce thickens, about 2 minutes.
- Return the sausage and shrimp to the skillet.
- Simmer until heated through, stirring occasionally, about 1 minute.
- Season with salt and pepper.
Ready for our next recipe?
Smoked Sausage and Okra Dirty Rice
You will need:
- 4.25 cups water
- 2.5 cups long-grain white rice
- 1.5 teaspoons salt
- 2 tablespoons vegetable oil
- 1 pound smoked hot pork sausage links, quartered lengthwise and cut crosswise into 1/2 inch pieces
- 1/2 pound okra, trimmed and thinly sliced crosswise
- 2 medium onions, chopped
- 1 medium green bell pepper, chopped
- 1 medium red bell pepper, chopped
- 2 large garlic cloves, finely chopped
- 1.75 cups chicken broth
- 1/2 teaspoon black pepper
- 6 scallions, thinly sliced
- Bring 4 cups of water to a boil in a 4 quart heavy saucepan, then add the rice and 1/2 teaspoon salt.
- Cook, covered tightly, over low heat until the water is absorbed and the rice is tender, about 20 minutes.
- Remove the rice from the heat and let stand, covered and undisturbed for 10 minutes.
- Fluff the rice with a fork and keep covered.
- Heat 1 tablespoon oil in a heavy skillet over moderately high heat until hot but not smoking.
- Sauté the sausage in 2 batches, stirring occasionally, until browned, 2 to 3 minutes per batch.
- Transfer the sausage with a slotted spoon to a bowl.
- Add the okra to the skillet and sauté, stirring occasionally, until browned, 2 to 3 minutes.
- Transfer to another bowl.
- Heat the remaining tablespoon oil in a skillet over moderately high heat until hot but not smoking.
- Sauté the onions and bell peppers, stirring occasionally, until softened and browned, about 5 minutes.
- Add the garlic and sauté, stirring, for 1 minute.
- Combine the okra, broth, black pepper, remaining 1/4 cup water, and remaining teaspoon salt, then simmer, uncovered, stirring occasionally, until slightly thickened and, 10 to 15 minutes.
- Stir in the sausage.
- Toss the sausage mixture with the rice and scallions.
- Season to taste with salt and pepper.
The combination of these two recipes makes for one happy family. I hope you enjoy the rest of your day and I will catch you on the flip side. Happy blogging to all, and Happy Mardi Gras! <3