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

Allergy Warning: Contains Shellfish

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