Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 tablespoon creole seasoning (or to taste see my comment in description) or 1 tablespoon cajun seasoning (or to taste see my comment in description)
• 2 tablespoons vegetable oil, divided
• 12 ounces andouille sausages, cut crosswise into diagonal 3/4-inch pieces (or your favorite smoked sausage)
• 1 onion, halved, thinly sliced
• 1 green pepper, cut into 1/2 inch wide strips (or use a red bell pepper for a prettier dish)
• 1 teaspoon dried thyme or 1 tablespoon fresh thyme
• 1 cup chicken broth
• 3 tablespoons Dijon mustard (the original recipe suggested 5 tablespoons Creole mustard)
• 2 teaspoons red wine vinegar

Instructions

1. Toss shrimp with the Cajun seasoning in a medium bowl and set aside.

2. In a skillet over high heat heat 1 tablespoon oil and then add the sausage pieces, cooking until browned turning occasionally (5 minutes).

3. Transfer sausage to a large bowl.

4. Add shrimp to skillet, cooking for 3-5 minutes and then transfer shrimp to bowl with sausage.

5. Add remaining oil (1 tablespoon) to skillet along with the onion, bell pepper and thyme, cook stirring until soft (5 minutes).

6. Stir in broth, mustard and vinegar, stirring until sauce thickens (2 minutes).

7. Return sausage and shrimp to skillet and simmer until heated through (1 minute).

8. Season with salt and pepper if desired.