Andouille Sausage and Shrimp with Creole Mustard Sauce

Ingredients

• 1 pound andouille sausage 
• 1 tablespoon cajun spice 
• 5 tablespoons dijon mustard (such as Zatarain's)
• 1 tablespoon thyme sprigs fresh chopped
• 1 cup chicken broth 
• 1 large onion halved thinly sliced
• 1 large bell pepper red cut into 1/3-inch-wide strips
• 2 teaspoons red wine vinegar 
• 1 pound shrimp deveined uncooked peeled
• 2 tablespoons vegetable oil divided

Equipment

• bowl
• frying pan

Directions

1. Toss shrimp with Creole seasoning in medium bowl to coat.
2. Heat 1 tablespoon 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.
6. Transfer to bowl with sausage.
7. Add remaining 1 tablespoon oil, onion, bell pepper, and thyme to skillet. Sauté until vegetables are beginning to soften, about 5 minutes.
8. 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.
9. One serving contains the following: 393.71 Calories (kcal), 62.0% Calories from Fat, 27.22 (g) Fat, 7.86 (g) Saturated Fat, 155.96 (mg) Cholesterol, 8.53 (g)
10. Self