Introduction: 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)
- 1/2 lb. Large Shrimp, raw, peeled & deveined (about 7 large peeled shrimp)
- 1/2 lb Homes Smokehouse Pecan Smoked Beef Sausage
- 2 teaspoons *Seasoning for Shrimp
- 2 TBS Bertolli Extra Light Olive Oil, divided in half
- 1/2 medium Red Onion
- 1/2 medium Red Bell Pepper
- 1 Jalapeno Pepper (optional)
- 1/2 cup Unsalted Chicken Broth
- 1 teaspoon dried Thyme
- 3 TBS Zatarains Creole Mustard (or any good, grainy, mustard)
- 1 teaspoon Balsamic Vinegar
I made my own seasoning for the Shrimp:
Mix together 1/2 teaspoon each:
- Badia Blackened Red Fish Seasoning (or Old Bay Blackened Seasoning)
- Smoked Paprika
- Old Bay Seasoning (for Seafood, Poultry, Salads & Meats)
- Garlic Powder
Step 2: PREPARATION:
- Place shrimp in a glass or ceramic bowl and toss with the prepared Seasoning. Cover & set aside
- Slice the sausage on a bias into approximately 3/4" slices and set aside.
- Slice the Onion into thin slices; set aside
- 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.)
- 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).
- Mix the mustard and vinegar together in a small dish and set aside.
Step 3: INSTRUCTIONS:
- 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.
- 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.
- 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.
- 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).
- Add the Chicken broth and the mustard & vinegar mixture and stir until the sauce begins to thicken (about 2 minutes).
- 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 . . .
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
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!