1 tablespoon unsalted butter |
2 tablespoons finely diced yellow onion |
2 teaspoons capers, rinsed and drained |
1 1/4 teaspoons roasted garlic puree |
1/8 teaspoon creole seasoning |
1/8 teaspoon ground black pepper |
1/8 teaspoon ground white pepper |
1/8 teaspoon crushed red pepper flakes |
pinch of salt |
1 1/2 cups heavy cream |
4 teaspoons creole mustard |
1 teaspoon prepared horseradish |
1/8 teaspoon worcestershire sauce |
1/8 teaspoon hot pepper sauce |
1 teaspoon unsalted butter |
1 pound andouille sausage |
24 large shrimp, peeled and deveined |
2 teaspoons olive oil |
2 teaspoons creole seasoning |
12 (10-inch) wooden skewers, soaked in water |