Recipe - Croutons With Shrimp Andouille Sausage And Red Bell Pepper

2 tablespoon Olive oil
One half cup Chopped andouille sausage*
One fourth cup Diced shallots or red onion
6 ounce Uncooked shrimp; peeled,
deveined and, coarsely
chopped
One fourth cup Diced roasted red bell
peppers; from jar
2 tablespoon Chopped fresh Italian
parsley
1 tablespoon Chopped fresh thyme
1 tablespoon Dijon mustard
24 1/2" thick diagonally cut or sliced up
French bread baguette;
toasted

*or, use hot links.

Heat oil in a heavy large skillet over mediumhigh 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 recipeludigest Volume 01 Number 669 by "Crane C. Walden"
cranew@foothill.net on Feb 1, 1998