1 pound uncooked peeled deveined large shrimp
1 tablespoon Creole or Cajun seasoning
2 tablespoons vegetable oil, divided
1 pound andouille sausage, cut crosswise on diagonal into 3/4-inch-thick 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-salt chicken broth
5 tablespoons Creole mustard (such as Zatarain’s)
2 teaspoons 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 until heated through, stirring occasionally, about 1 minute.
Season with salt and pepper.
Makes 4 to 6 servings.