Ingredients

• 1 lb uncooked, peeled deveined large shrimp
• 1 Tbsp Creole or Cajun seasoning
• 2 Tbsp vegetable oil, divided
• 1 lb andouille sausage, cut crosswise on diagonal into ¾ inch thick pieces
• 1 large onion, halved and thinly sliced
• 1 large red bell pepper, cut into 1/3 inch wide strips
• 1 Tbsp chopped fresh thyme
• 1 cup low fat chicken broth
• 5 Tbsp creole mustard
• 2 tsp red wine vinegar

Directions

1. Toss shrimp with creole seasoning in medium bowl to coat.
2. Heat 1 Tbsp oil in heavy large skillet over high heat. 
3. Add sausage pieces, cut side down.  Cook until browned on both sides, about 5 minutes. 
4. Transfer sausage to bowl.
5. Add shrimp to skillet; cook until browned and just opaque in center, about 3 minutes.   Transfer to bowl with sausage.
6. Add remaining 1 Tbsp oil, onion, bell pepper and thyme to skillet.  
7. Sauté until vegetables are beginning to soften, about 5 minutes.v
8. Add broth, mustard and vinegar.
9. Stir until sauce thickens about 2 minutes. 
10. Return sausage and shrimp to skillet and simmer until heated through, stirring occasionally – about 1 minute.   Season with salt and pepper.