Introduction: PECAN SMOKED SAUSAGE & SHRIMP IN a CREOLE MUSTARD SAUCE WITH PEPPERS & ONIONS

Picture of PECAN SMOKED SAUSAGE & SHRIMP IN a CREOLE MUSTARD SAUCE WITH PEPPERS & ONIONS

I have just discovered *Holmes Smokehouse Pecan Smoked Beef Sausage (Gluten-Free), and it is really good! I believe that you will find this recipe to be an easy to prepare "one pot recipe," and I hope that you will enjoy it as much as I did.

*Sausage purchased from a local Publix Grocery store.

Step 1: INGREDIENTS (3 SERVINGS)

Picture of INGREDIENTS (3 SERVINGS)
  1. 1/2 lb. Large Shrimp, raw, peeled & deveined (about 7 large peeled shrimp)
  2. 1/2 lb Homes Smokehouse Pecan Smoked Beef Sausage
  3. 2 teaspoons *Seasoning for Shrimp
  4. 2 TBS Bertolli Extra Light Olive Oil, divided in half
  5. 1/2 medium Red Onion
  6. 1/2 medium Red Bell Pepper
  7. 1 Jalapeno Pepper (optional)
  8. 1/2 cup Unsalted Chicken Broth
  9. 1 teaspoon dried Thyme
  10. 3 TBS Zatarains Creole Mustard (or any good, grainy, mustard)
  11. 1 teaspoon Balsamic Vinegar

I made my own seasoning for the Shrimp:

Mix together 1/2 teaspoon each:

  1. Badia Blackened Red Fish Seasoning (or Old Bay Blackened Seasoning)
  2. Smoked Paprika
  3. Old Bay Seasoning (for Seafood, Poultry, Salads & Meats)
  4. Garlic Powder

Step 2: PREPARATION:

Picture of PREPARATION:
  1. Place shrimp in a glass or ceramic bowl and toss with the prepared Seasoning. Cover & set aside
  2. Slice the sausage on a bias into approximately 3/4" slices and set aside.
  3. Slice the Onion into thin slices; set aside
  4. Remove stem & seeds from the Bell Pepper. Slice it into strips about 1/4 to 1/2"x 2-1/2" and set aside (approx.)
  5. Remove the stem from the Jalapeno and slice it into rounds and set aside. (I left the seeds in because "I like it hot!" You can remove the seeds for a milder dish, or delete it if you so desire).
  6. Mix the mustard and vinegar together in a small dish and set aside.

Step 3: INSTRUCTIONS:

Picture of INSTRUCTIONS:
  1. Add 1 TBS oil to a heavy cast iron or non-stick skillet (or even a Wok that has a fairly wide bottom) and preheat over medium-high heat.
  2. When the oil is hot, but not smoking, place the sausage in the pan cut side down, and saute until brown; flip and brown the other side (1 or 2 minutes per side) - remember it is already fully cooked). Remove from pan and set aside.
  3. Add the seasoned shrimp to the skillet and stir-fry until beginning to brown, or opaque (just 2 or 3 minutes). Remove and set aside along with browned sausage.
  4. Add the remaining TBS of cooking oil to the skillet along with the peppers & onions & the 1 teaspoon of dried thyme. Saute or stir-fry until the vegetables begin to soften, 3 to 5 minutes (you don't want to burn them).
  5. Add the Chicken broth and the mustard & vinegar mixture and stir until the sauce begins to thicken (about 2 minutes).
  6. Return the sausage and shrimp to the skillet and mix and stir until heated through; perhaps 2 minutes, (but don't overcook the shrimp or they will become tough).

Season as needed and serve over rice or pasta.

Step 4: TIME TO EAT . . .

Picture of TIME TO EAT . . .

I heated up some leftover angel hair pasta in the microwave and topped it with a generous portion of the sausage, shrimp, and vegetables cooked in the mustard sauce, and washed it down with a cold, frosted, mug of Michelob's Ultra light Cactus Lime Beer.

This is one of those dishes (like Chili or Spaghetti Sauce) that I think will taste even better the next night (if that's possible)!

Step 5: NUTRITION

Picture of NUTRITION

I calculated the nutrition for this recipe to the best of my ability using the MyFitnessPal Recipe Analyzer, and based the nutrition on 3 servings. Click on the image to enlarge.

After enjoying a completely satisfactory portion of shrimp, sausage, and vegetables, I felt that there was more than enough left over for a 2nd meal, but probably not enough for a 3rd serving. Truthfully, I believe that you could get two good dinner servings and perhaps 1 luncheon out of this recipe. To serve 3 people dinner, you should probably add an additional 2 or 3 large shrimp to the pan!

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Bio: I am a 80-year-old self-proclaimed Chef who has spent most of his life in the hotel/resort tourism industry. I have traveled up and down ... More »
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