Ingredients
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1 lb large shrimp, peeled and deveined
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1 tablespoon creole seasoning (or to taste see my comment in description) or 1 tablespoon cajun seasoning (or to taste see my comment in description)
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2 tablespoons vegetable oil, divided
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1 onion, halved, thinly sliced
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1 green pepper, cut into 1/2 inch wide strips (or use a red bell pepper for a prettier dish)
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1 teaspoon dried thyme or 1 tablespoon fresh thyme
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1 cup chicken broth
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3 tablespoons Dijon mustard (the original recipe suggested 5 tablespoons Creole mustard)
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2 teaspoons red wine vinegar
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12 ounces andouille sausages, cut crosswise into diagonal 3/4-inch pieces (or your favorite smoked sausage)
Instructions
- Toss shrimp with the Cajun seasoning in a medium bowl and set aside.
- In a skillet over high heat heat 1 tablespoon oil and then add the sausage pieces, cooking until browned turning occasionally (5 minutes).
- Transfer sausage to a large bowl.
- Add shrimp to skillet, cooking for 3-5 minutes and then transfer shrimp to bowl with sausage.
- Add remaining oil (1 tablespoon) to skillet along with the onion, bell pepper and thyme, cook stirring until soft (5 minutes).
- Stir in broth, mustard and vinegar, stirring until sauce thickens (2 minutes).
- Return sausage and shrimp to skillet and simmer until heated through (1 minute).
- Season with salt and pepper if desired.