Name: Andouille Sausage and Shrimp with Creole Mustard Sauce
Yield: Makes 4 to 6 Servings
Ingredients: 1 pound uncooked peeled deveined large shrimp; 1 tablespoon Creole or Cajun seasoning*; 2 tablespoons vegetable oil, divided; 1 pound andouille sausage, cut crosswise on diagonal into 3/4-inch-thick pieces; 1 large onion, halved, thinly sliced; 1 large red bell pepper, cut into 1/3-inch-wide strips; 1 tablespoon chopped fresh thyme; 1 cup low-salt chicken broth; 5 tablespoons Creole mustard (such as Zatarain's); 2 teaspoons red wine vinegar

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