Spicy Cajun Shrimp and Sausages

Delicious over rice. The original recipe ingredients are for 1 tablespoon Cajun or Creole seasoning - this seemed like a lot for us, so adjust per your taste. The original recipe also used Creole mustard and I used Dijon mustard (reducing the amount that was called for). Recipe source: Bon Appetit (February 2007)

• Ready In: 35 mins
• Serves: 4-6

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

Directions

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.