1 lb. cut crosswise on diagonal into 3/4-inch-wide strips Andouille Sausage
1 oz. uncooked peeled deveined large Shrimp
1 tbsp. Creole or Cajun seasoning
2 tbsp. vegetable Oil, divided
1 large Onion, halved, thinly sliced
1 large red Bell pepper, cut into 1/3-inch-wide strips
1 tbsp. chopped fresh Thyme
1 cup low-salt Chicken broth
5 tbsp. Creole Mustard (such as Zatarain's)
2 tsp. red Wine vinegar
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 untilheated through, stirring occasionally, about 1 minute. Season with salt and pepper.
Credit: Bon Appetit