Andouille sausage and shrimp with Creole mustard sauce from The Bon Appétit Fast Easy Fresh Cookbook (page 348) by Barbara Fairchild and Bon Appétit Magazine Editors

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Notes about this recipe

  • Jviney on June 15, 2025

    This was yummy. I went light on the mustard because I’m the only one that likes it, but the full flavor would be delicious.

  • kjwright on April 25, 2012

    Tasty, quick recipe and easy ingredients to keep on hand. Used Zatarain's Creole mustard and our house favorite Creole Seasoning from World Spice Market in Seattle. Note that the recipe also includes onion, chicken stock, and red wine vinegar. Served with rice.

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