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Andouille Sausage and Shrimp with Creole Mustard Sauce

['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 Zatarains)", 2 teaspoons red wine vinegar', '*Available in the spice section of most supermarkets.']

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.

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