Andouille Sausage and Shrimp with Creole Mustard Sauce

Ingredients

• 5 tablespoons Creole mustard (such as Zatarain's)
• 1 pound uncooked peeled deveined large shrimp
• 2 teaspoons red wine vinegar
• 2 tablespoons vegetable oil
• 1 cup low-salt chicken broth
• 1 large red bell pepper
• 1 tablespoon Creole or Cajun seasoning
• + 4 more ingredients
• • 1 pound andouille sausage
  • 1 tablespoon fresh thyme
  • 1 large onion
  • *Available in the spice section of most supermarkets.

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 cente...

View full recipe at Epicurious