Served as main course. Non-vegetarian dish. Speciality: Reduced Carbs diet.

1 lb uncooked peeled deveined large Shrimp

1 Tablespoon Creole Seasoning or Cajun Seasoning

2 Tablespoons Vegetable Oil, divided

1 lb Andouille Sausages, cut crosswise on diagonal into 3/4-inch 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 Sodium Chicken Broth

3 Tablespoons Creole Mustard

2 teaspoons Red Wine Vinegar

Toss shrimp with Creole seasoning in medium bowl to coat. Heat 1 tablespoon oil in heavy large skillet over high heat. Add sausage pieces, cut side down. Cook until browned on both sides, about 5 minutes. Transfer sausage to bowl. Add shrimp to skillet; cook until browned and just opaque in center, about 3 minutes. Transfer to bowl with sausage. Add remaining 1 tablespoon oil, onion, bell pepper, and thyme to skillet. Sauté until vegetables are beginning to soften, about 5 minutes. 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.

Preparation time: 5 minutes

Cooking time: 20 minutes

Serves: 4-6

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