Shrimp and Andouille Sausage Crostini Gluten Free
From You're Invited by The Junior League of Raleigh, North Carolina.
|2 Tbsp Vera Jane's Extra-Virgin Olive Oil|
|1/2 cup Aidell's Andouille Sausage, chopped|
|1/4 cup shallots or red onion, diced|
|6 oz uncooked shrimp, peeled, deveined, and coarsely chopped|
|1/4 cup roasted red peppers, diced|
|2 Tbsp fresh parsley, chopped|
|1 Tbsp fresh thyme, chopped|
|1 Tbsp DLM Dijon Mustard|
|Salt and pepper to taste|
|1 box Glutino Gluten-Free Bagel Chips, Original|
Heat oil in a heavy skillet over medium-high heat. Add sausage and sauté until golden, about 2 minutes. Transfer sausage to a bowl using a slotted spoon. Add shallots or red onion to same skillet and sauté 3 minutes. Add shrimp and sauté until cooked through, about 3 minutes. Mix in peppers, parsley, thyme, mustard, and sausage. Season with salt and pepper. Spoon mixture onto bagel chips. Arrange on platter and serve.
Makes 24 servings