Andouille Sausage and Shrimp with Creole Mustard Sauce

Name: Andouille Sausage and Shrimp with Creole Mustard Sauce
Ingredients: 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; *Available in the spice section of most supermarkets.

Andouille Sausage and Shrimp with Creole Mustard Sauce was pinched from <a href="http://www.epicurious.com/recipes/food/views/Andouille-Sausage-and-Shrimp-with-Creole-Mustard-Sauce-237032" target="_blank">www.epicurious.com.</a>

INGREDIENTS

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1 pound uncooked peeled deveined large shrimp

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1 tablespoon Creole or Cajun seasoning*

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2 tablespoons vegetable oil, divided

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1 pound andouille sausage, cut crosswise on diagonal into 3/4-inch-thick 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-salt chicken broth

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5 tablespoons Creole mustard (such as Zatarain's)

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2 teaspoons red wine vinegar

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*Available in the spice section of most supermarkets.

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