Andouille Sausage And Shrimp With Creole Mustard Sauce

• 1 lb uncooked peeled deveined large shrimp
• 1 tablespoon creole seasoning or 1 tablespoon cajun seasoning
• 2 tablespoons vegetable oil, divided
• 1 lb andouille sausage, cut crosswise on diagonal into 3/4-inch 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 sodium chicken broth
• 3 tablespoons creole mustard (such as Zatarain's)
• 2 teaspoons red wine vinegar

1. Toss shrimp with Creole seasoning in medium bowl to coat.
2. 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.
3. Transfer sausage to bowl. Add shrimp to skillet; cook until browned and just opaque in center, about 3 minutes. Transfer to bowl with sausage.
4. Add remaining 1 tablespoon oil, onion, bell pepper, and thyme to skillet. Saute until vegetables are beginning to soften, about 5 minutes.
5. Add broth, mustard, and vinegar. Stir until sauce thickens, about 2 minutes.
6. Return sausage and shrimp to skillet. Simmer until heated through, stirring occasionally, about 1 minute.
7. Season with salt and pepper.

shrimp, creole seasoning, vegetable oil, andouille sausage, onion, red bell pepper, thyme, chicken broth, creole mustard, red wine vinegar

Taken from www.food.com/recipe/andouille-sausage-and-shrimp-with-creole-mustard-sauce-209742 (may not work)