Commander's Shrimp & Andouille Sausage With Creole Mustard

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This is a recipe from Commander's Palace in New Orleans, from back when Emeril Lagasse was the chef there. The title should read "Commander's Shrimp & Andouille Sausage with Creole Mustard Sauce", but it wouldn't fit! It combines the elements of Creole and Cajun cooking together. Try to find Andouille Sausage because of it's unique taste, but if you can't find it another good quality spicy smoked pork sausage can be substituted. Serve this over angel hair pasta with a chilled light red wine.

by breezermom·published 2009-05-22

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Pork

Servings

4 serving(s)

Total time

45 min

prep 20 min

Calories / serving

720 kcal

Ingredients (11)

serves

8 ounces andouille sausages, halved lengthwise, then cut into half moon slicessausage
12 ounces medium shrimp, shelled and deveinedshrimp
4 tablespoons scallions, thin slicedscallion
1/2 cup sliced mushroomsmushroom
1 teaspoon garlic, finely choppedgarlic
1/4 cup white winewhite-wine
2 cups heavy creamheavy-cream
1 1/2 tablespoons creole mustardmustard
1 teaspoon Worcestershire sauceworcestershire
saltsalt
pepperpepper

Instructions (4 steps)

01Heat a heavy skillet and saute sausage. Drain off fat and discard.
02Add shrimp, scallions, mushrooms, and garlic and saute 1 minute. Remove from the skillet and set aside.
03Pour in the wine to deglaze the pan and cook until reduced by half. Add cream and reduce by one-third. Stir in mustard and Worcestershire sauce; season with salt and pepper.

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Commander's Shrimp &amp; Andouille Sausage With Creole Mustard

Commander's Shrimp & Andouille Sausage With Creole Mustard