Recipe - Creole Shrimp Stew

25 Bamboo skewers
1 Red bell pepper 1inch
Chunks
1 Red onion 1inch chunks
1 pound Andouille sausage
One half inch rounds
1 Green bell pepper 1inch
Chunks
1 pound Large shrimp with tails
Peeled and deveined
Mustard Butter
1 cup Unsalted butter
2 tablespoon Minced garlic
3 tablespoon Creole mustard
2 teaspoon Worcestershire sauce
1 teaspoon Hot pepper sauce
1/3 cup Lemon juice
Salt and fresh ground pepper
To taste

1. Soak skewers in water 15 minutes. Skewer ingredients in the following
order: red pepper, onion, sausage (push skewer through casing side of
sausage so the cut edge is parallel with the skewer), onion, green pepper,
shrimp (push skewer through the length of the shrimp), red pepper, onion,
sausage, onion, and green pepper.

2. Prepare a charcoal fire. When fire is ready, brush chunks of skewered
food generously with Mustard Butter, place on oiled grill over heat, and
cook 2 to 3 minutes per side. Serve with remaining Mustard Butter.

Serves 5 to 6 as a main course.

Mustard Butter: In a small saucepan, melt butter. Add garlic and whisk in
mustard, Worcestershire, hotpepper sauce, and lemon juice. Season with
salt and pepper. Butter can be used at this point or chilled and remelted
later.

Makes 2 cups.

Recipe By : the California Culinary Academy

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip