Friday, February 23, 2007

Andouille Sausage and Shrimp with Pasta - Adapted from

The dish can be prepared in about the same time as it takes to cook the pasta. Prepare by slicing 1/2 lb. of the sausage links into 1" pieces, cleaning 1/2 lb. of shrimp, and dicing a small onion and 1/2 of a red bell pepper. Brown the sausage in 3T olive oil, remove it and cook the shrimp in a similar manner. Remove the shrimp and saute the onion and pepper until just tender. Stir in 4-5 T of a spicey mustard and 2T thyme. We used a chipotla mustard we recieved as a gift. Add 1 1/2 C chicken stock and simmer to reduce by 1/2. Finish the sauce with 2t red wine vinegar. Add the sausage and shrimp back to the pan. Drain the pasta and add it to the pan as well, tossing the pasta to coat with the sauce. Garnish with some freshly chopped cilantro. We served the dish with a chilled dry white wine. A quick dish easily prepared in less than 30 min.



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