Andouille Shrimp Burgers With Creole Honey Mustard Recipes

COMMANDER'S SHRIMP & ANDOUILLE SAUSAGE WITH CREOLE MUSTARD

Steps:

• Heat a heavy skillet and saute sausage. Drain off fat and discard.
• Add shrimp, scallions, mushrooms, and garlic and saute 1 minute. Remove from the skillet and set aside.
• Pour in the wine to deglaze the pan and cook until reduced by half. Add cream and reduce by one-third. Stir in mustard and Worcestershire sauce; season with salt and pepper.
• Return sausage and shrimp mixture to the skillet and cook for about 2 minutes to heat well. Serve over pasta.

ANDOUILLE SAUSAGE AND SHRIMP WITH CREOLE MUSTARD SAUCE

Steps:

• 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, about 3 minutes. Transfer to bowl with sausage.
• Add remaining 1 tablespoon oil, onion, bell 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 shrimp to skillet. Simmer until heated through, stirring occasionally, about 1 minute.
• Season with salt and pepper.

CREOLE SHRIMP & ANDOUILLE SKEWERS

Steps:

• In a small bowl, combine creole seasoning, butter, lemon juice and lemon zest; stir well. Add shrimp to the mixture and gently toss to coat; set aside.
• Skew a piece of onion followed by a piece of pepper and then a slice of Andouille sausage, whole cherry tomato and finally a shrimp, pierced twice. Repeat the same order and finishing it with a piece of red onion. Make 4 skewers.
• Brush the skewers with the remaining creole seasoning mixture trying to cover all.
• Oil the BBQ grates. Place the skewers on the bbq and grill at 450-500ºF for 5 minutes per side, turning once. Serve immediately.