Appetizers
Skewered Andouille Sausage and Shrimp with Creole Mustard Butter
Ingredients
Skewered Andouille Sausage and Shrimp:
1 red onion, cut into 1-inch cubes
1 red pepper cut into 1-inch cubes
5 links, cut into 1/2-inch rounds
1 green pepper cut into 1-inch cubes
1 large shrimp, peeled and deveined with tails on
25 small bamboo skewers
Creole Mustard Butter:
1/2 unsalted butter
4 finely chopped garlic
6-7 spicy mustard
3 Worcestershire sauce
2 Tabasco
1/3 fresh lemon juice
salt and freshly ground black pepper to taste
Directions
- Soak 25 small bamboo skewers in water for 20 minutes as you prepare the barbecue. Thread the skewers with a piece of red onion and red pepper. Thread a chunk of Andouille sausage, pushing the skewer through the casing so that the edge is parallel to the skewer.
- Continue threading the ingredients onto the skewer alternating vegetables, shrimp and sausage.
- Prepare the Creole Mustard Butter: melt the butter over low heat, add the garlic and cook for 1 minute. Whisk in the mustard, Worcestershire, Tabasco and lemon. Season to taste with salt and pepper.
- Brush generously Skewered Andouille Sausage and Shrimp with Creole Mustard Butter and grill for 2-3 minutes per side, until the shrimp is pink.
