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 tablespoons vegetable oil, divided

• 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.

How to make Andouille Sausage and Prawns with Creole Mustard Sauce

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.