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

  • red peppers
  • thyme
  • andouille sausages
  • shrimp
  • Creole mustard
  • Cajun seasoning

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Notes about this recipe

  • 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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