Andouille Sausage and Shrimp with Creole Mustard Sauce

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