Andouille and Shrimp with Creole Mustard Sauce

Toss those shrimp with the Creole seasoning in a bowl, making sure every one gets coated good. Let them sit a minute while you get everything else ready.

Heat 1 tablespoon oil in a heavy skillet over high heat. When it's shimmering hot, lay in the andouille slices cut-side down. Don't crowd them, cher.

Let that sausage get a proper sear — about 5 minutes total, flipping once. You want those edges caramelized and singing. Transfer to a bowl.

Add the seasoned shrimp to that same hot skillet. Cook them fast and fierce, about 3 minutes until they're pink and just opaque through. Don't overcook — nobody wants rubber shrimp.

Move the shrimp to the bowl with the sausage. Add the remaining oil to the pan along with your onion, bell pepper, and thyme.

Sauté those vegetables until they start to soften and smell sweet, about 5 minutes. This is your holy trinity doing its work.

Pour in the broth, Creole mustard, and vinegar. Stir it all together and let it bubble up and thicken, about 2 minutes. That mustard's going to make this sauce sing.

Return the sausage and shrimp to the skillet. Give everything a gentle stir and let it all get acquainted for about a minute. Taste and adjust with salt and pepper.

Serve this over white rice, baby. That's how we do it down here — rice soaks up all that good sauce.