Croutons with shrimp, andouille sausage and red bell pepper
24 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| ½ | cup | Chopped andouille sausage* |
| ¼ | cup | Diced shallots or red onion |
| 6 | ounces | Uncooked shrimp; peeled, deveined and, coarsely chopped |
| ¼ | cup | Diced roasted red bell peppers; from jar |
| 2 | tablespoons | Chopped fresh Italian parsley |
| 1 | tablespoon | Chopped fresh thyme |
| 1 | tablespoon | Dijon mustard |
| 24 | 1/2\" thick diagonally sliced French bread baguette; toasted | |
Directions
*or, use hot links.
Heat oil in a heavy large skillet over medium-high heat. Add sausage; saute until golden, about 2 minutes. Using a slotted spoon, transfer sausage to a bowl. Add shallots to the same skillet and saute 3 minutes. Add shrimp and saute until cooked through, about 3 minutes. Mix in peppers, parsley, thyme, mustard and sausage. Season with salt and pepper.
Spoon shrimp mixture onto croutons. Arrange on platter and serve. Makes 24.
NOTES : The topping for this easy appetizer would also be delicious tossed with pasta or as a filling for and omelet. Bruce [Aidells] likes to serve this with a Sauvignon Blanc... Recipe from the Aidells Sausage Company website (www.aidells.com).
Recipe by: Bon Apetit
Posted to recipelu-digest Volume 01 Number 669 by "Crane C. Walden" <cranew@...> on Feb 1, 1998