Andouille Sausage and Shrimp with Creole Mustard Sauce

This was wonderfully aromatic, and I'm always a huge fan of andouille sausage. This type of sausage is savory, spicy, and just thinking about it has me salivating. :-) The sausage and the shrimp cooked in the Creole mustard sauce absolutely hit the spot, especially served over the grits we had. The recipe below serves six.

Ingredients:

1 ½ lb large shrimp, peeled and deveined

1 ½ tbsp Creole or Cajun seasoning

3 tbsp vegetable oil, divided

1 ½ lb andouille sausage, cut crosswise on the diagonal into 3/4 inch-thick pieces

1 ½ large onions, halved, thinly sliced

1 ½ red bell peppers, seeds and ribs discarded, cut into 1/3 inch-wide strips

1 ½ tsp dried thyme

1 ½ cups of low salt chicken broth

½ cup of Creole mustard (such as Zatarain's)

1 tbsp red wine vinegar

Instructions:

1. Toss shrimp with Creole seasoning in a bowl to coat.

2. Heat 1 ½ tablespoons of oil in a large heavy skillet over high heat. Add sausage pieces, cut side down. Cook until browned on both sides, about 5 minutes. Transfer sausage to a bowl.

3. Add shrimp to skillet. Cook until browned and just opaque in center, about 3 minutes. Transfer to bowl with sausage.

4. Add remaining 1 ½ tablespoons of oil, onion, red pepper, and thyme to skillet. Sauté until vegetables are beginning to soften, about 5 minutes.

5. Add broth, mustard, and vinegar. Stir until sauce thickens, about 5 minutes.

6. Return sausage and shrimp to skillet. Simmer until heated through, stirring occasionally, about 1 minute. Season with salt and pepper.