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

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