Andouille Sausage and Shrimp with Creole Mustard Sauce

A robust dish of shrimp and sausage in a tasty sauce.

Servings 4-6

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  • 1 lb uncooked, peeled deveined large shrimp
  • 1 Tbsp Creole or Cajun seasoning
  • 2 Tbsp vegetable oil, divided
  • 1 lb andouille sausage, cut crosswise on diagonal into ¾ inch thick pieces
  • 1 large onion, halved and thinly sliced
  • 1 large red bell pepper, cut into 1/3 inch wide strips
  • 1 Tbsp chopped fresh thyme
  • 1 cup low fat chicken broth
  • 5 Tbsp creole mustard
  • 2 tsp red wine vinegar


  1. Toss shrimp with creole seasoning in medium bowl to coat.
  2. Heat 1 Tbsp oil in heavy large skillet over high heat. 
  3. Add sausage pieces, cut side down.  Cook until browned on both sides, about 5 minutes. 
  4. Transfer sausage to bowl.
  5. Add shrimp to skillet; cook until browned and just opaque in center, about 3 minutes.   Transfer to bowl with sausage.
  6. Add remaining 1 Tbsp oil, onion, bell pepper and thyme to skillet.  
  7. Sauté until vegetables are beginning to soften, about 5 minutes.v
  8. Add broth, mustard and vinegar.
  9. Stir until sauce thickens about 2 minutes. 
  10. Return sausage and shrimp to skillet and simmer until heated through, stirring occasionally – about 1 minute.   Season with salt and pepper.