Subj : St. Miles 06
To   : All
From : Dave Drum
Date : Wed Apr 21 2021 10:29:10

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Miles' Andouille Sausage & Shrimp w/Creole Mustard Sauce
 Categories: Pork, Seafood, Vegetables, Herbs
      Yield: 5 Servings
 
      1 lb Uncooked large shrimp;
           - peeled, deveined
      1 tb Creole (Tony Chachere's)
           - seasoning
      2 tb Oil; divided
      1 lb Andouille sausage; cut
           - across on diagonal in 3/4"
           - thick pieces
      1 lg Onion; halved, thin sliced
      1 lg Red bell pepper; in 1/3"
           - wide strips
      1 tb Chopped fresh thyme
      1 c  Chicken broth
      5 tb Creole mustard
      2 ts Red wine vinegar
 
  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, turning once, about 3 minutes.
  Transfer to bowl with sausage.
  
  Add remaining 1 tablespoon oil, onion, bell pepper, and
  thyme to skillet. Saut++ 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.
  
  By: Chef Richard
  
  Makes: 4-6 servings
  
  RECIPE FROM: https://www.milesfarmersmarket.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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