Ingredients
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1 lb uncooked peeled deveined large shrimp
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1 tablespoon creole seasoning or 1 tablespoon cajun seasoning
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2 tablespoons vegetable oil, divided
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1 lb andouille sausage, cut crosswise on diagonal into 3/4-inch pieces
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1 large onion, halved, thinly sliced
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1 large red bell pepper, cut into 1/3-inch wide strips
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1 tablespoon chopped fresh thyme
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1 cup low sodium chicken broth
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3 tablespoons creole mustard (such as Zatarain's)
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2 teaspoons red wine vinegar
Instructions
- 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 until heated through, stirring occasionally, about 1 minute.
- Season with salt and pepper.