Andouille Sausage and Prawns with Creole Mustard Sauce

Ingredients for Andouille Sausage and Prawns with Creole Mustard Sauce

• 450g uncooked peeled deveined large prawns

• 1 tablespoon Creole or Cajun seasoning*

• 2 cucchiai di olio vegetale, divisi

• 450g andouille sausage, cut crosswise on diagonal into 3/4-inch-thick pieces

• 1 large onion, halved, thinly sliced

• 1 large red pepper, cut into 1/3-inch-wide strips

• 1 tablespoon chopped fresh thyme

• 240ml low-salt chicken broth

• 80ml Creole mustard (such as Zatarain's)

• 2 teaspoons red wine vinegar

• *Available in the spice section of most supermarkets.

Toss prawns 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 prawns to skillet; cook until browned and just opaque in centre, about 3 minutes. Transfer to bowl with sausage. Add remaining 1 tablespoon oil, onion, 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 prawns to skillet. Simmer until heated through, stirring occasionally, about 1 minute. Season with salt and pepper.

Avvertenza

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