Commander's Shrimp Andouille Sausage with Creole Mustard

Indulge in the bold flavors of the South with Commander’s Shrimp Andouille Sausage with Creole Mustard, a hearty and zesty dish that’s sure to impress. Juicy large shrimp and smoky andouille sausage come together in a creamy, spice-infused Creole mustard sauce that’s beautifully accented with garlic, thyme, and the Cajun holy trinity of onion, bell pepper, and celery. Perfectly balanced with a touch of heat from Creole seasoning and finished with fresh parsley, this one-skillet masterpiece pairs effortlessly with fluffy white rice for a satisfying meal. Whether you're craving a taste of Louisiana or hosting a dinner party, this recipe offers restaurant-quality results in just 40 minutes. Keywords: shrimp andouille sausage, Creole mustard sauce, Louisiana cuisine, Cajun recipe, quick dinner ideas.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 pound Large shrimp, peeled and deveined
• 12 ounces Andouille sausage, sliced into thin rounds
• 3 tablespoons Unsalted butter
• 1 medium Yellow onion, finely diced
• 1 medium Green bell pepper, finely diced
• 2 stalks Celery, finely diced
• 4 cloves Garlic, minced
• 2 teaspoons Creole seasoning
• 1 teaspoon Dried thyme
• 1 cup Chicken broth
• 2 tablespoons Creole mustard
• 1 cup Heavy cream
• 2 tablespoons Fresh parsley, chopped
• 4 cups Cooked white rice, for serving
• 0 to taste Salt
• 0 to taste Black pepper

Directions

Step 1

In a large skillet over medium heat, melt 1 tablespoon of butter and add the sliced andouille sausage. Cook for 4-5 minutes, stirring occasionally, until the sausage is browned and slightly crispy. Remove the sausage from the skillet and set it aside.

Step 2

In the same skillet, melt the remaining 2 tablespoons of butter. Add the diced onion, green bell pepper, and celery. Cook for 5 minutes, stirring occasionally, until the vegetables are softened.

Step 3

Add the minced garlic to the skillet and cook for another 1 minute until fragrant.

Step 4

Stir in the Creole seasoning and dried thyme, ensuring the vegetables are evenly coated with the spices.

Step 5

Pour in the chicken broth and bring the mixture to a simmer. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet for extra flavor.

Step 6

Whisk in the Creole mustard and heavy cream until fully combined. Allow the sauce to simmer gently for 3-4 minutes, thickening slightly.

Step 7

Season the shrimp with a pinch of salt and black pepper, then add them to the skillet along with the browned andouille sausage. Cook for 4-5 minutes, stirring occasionally, until the shrimp are pink and fully cooked.

Step 8

Stir in the chopped parsley and adjust seasoning with additional salt and black pepper, if needed.

Step 9

Serve the shrimp and sausage mixture over a bed of warm cooked white rice. Garnish with extra parsley, if desired. Enjoy!

Nutrition Facts

Serving size	(2611.6g)

Amount per serving	% Daily Value*
Calories	3827.6

Total Fat 205.4g	0%
Saturated Fat 102.2g	0%
Polyunsaturated Fat 0g
Cholesterol 1390.4mg	0%
Sodium 7676.4mg	0%
Total Carbohydrate 284.1g	0%
Dietary Fiber 13.1g	0%
Total Sugars 17.0g
Protein 189.4g	0%

Vitamin D 0IU	0%
Calcium 659.5mg	0%
Iron 19.1mg	0%
Potassium 3387.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.4%

Protein: 20.2%

Carbs: 30.4%