Recipe for Andouille Sausage and Shrimp in a Creole Mustard Sauce adapted* from Bon Appetit.
*Adapted because the original recipe called for Creole Mustard, even mentioning a brand name, Zatarain’s. Since my supermarket had no such creature, I went to our trusty Food Encyclopedia and found that a substitute could be made using whole grain mustard combined with a couple of teaspoons of Worcestershire sauce.
1 pound uncooked peeled deveined large shrimp
1 tablespoon Creole or Cajun seasoning*
2 tablespoons vegetable oil, divided
1 pound andouille sausage, cut crosswise on diagonal into 3/4-inch-thick pieces
1 large onion, halved, thinly sliced
1 large red bell pepper, cut into 1/3-inch-wide strips
1 tablespoon chopped fresh thyme
1 cup low-salt chicken broth
5 tablespoons Creole mustard (such as Zatarain’s)**
2 teaspoons red wine vinegar
*Available in the spice section of most supermarkets.
** See top of the recipe for a substitute
Toss shrimp with Creole seasoning in medium bowl to coat.
Heat 1 tablespoon oil in heavy large skillet over high heat. Add sausage pieces, cut side down. Cook until browned on both sides, about 5 minutes. Transfer sausage to bowl.
Add shrimp to skillet; cook until browned and just opaque in center, about 3 minutes. Transfer to bowl with sausage. Add remaining 1 tablespoon oil, onion, bell pepper, and thyme to skillet. Sauté until vegetables are beginning to soften, about 5 minutes. Add broth, mustard, and vinegar. Stir until sauce thickens, about 2 minutes. Return sausage and shrimp to skillet.
Simmer until heated through, stirring occasionally, about 1 minute. Season with salt and pepper.
|Chef Suvir Saran
Recipe for Stir-Fried Green Beans with Cumin adapted from Suvir Saran
1 lb green beans, both ends trimmed
2 tbs canola oil
1 tsp cumin seeds
2-inch piece fresh ginger, peeled and finely grated
3/4 tsp salt, or to taste
1 tbs fresh lime or lemon juice
1/8 tsp cayenne pepper (optional)
1/2 tsp carom seeds (ajwain; optional)
1/8 tsp asafetida (optional)
Bring a large saucepan of water to a boil. Add the beans, return to a boil and cook for 2 minutes. Then drain the beans and cool under cold running water or an ice bath. Drain again before cooking.
Combine the oil, cumin and (optional) carom and asafetida, if using, in a frying pan over medium heat. Cook, stirring for 1 minute. Add the ginger and cook, stirring for 1 more minute.
Add the green beans and stir to coat. Sprinkle with salt and stir. Cover, turn the heat to low and cook, stirring 3 or 4 times, until the beans are tender and lightly browned. About 10 to 15 minutes.
Add the lime or lemon juice and sprinkle with cayenne, if using. Stir well and taste for salt. Serve hot.