Commander's Shrimp & Andouille Sausage With Creole Mustard Sauce
4
Servings
Servings
15m PT15M
Prep Time
Prep Time
30m PT30M
Cook Time
Cook Time
45m
Ready In
Ready In
Recipe: #28377
October 04, 2017
Categories: Comfort Food, Dinner, Main Dish, Pork, Pork Sausage, Shellfish, Shrimp, Vegetables, Mushrooms, Cajun, Creole, Southern, Clone/Copycat Recipes, Easy/Beginner Cooking, Quick Meals, Entertaining, Sunday Dinner, Weeknight Meals, Stove Top, Gluten-Free, Low Carbohydrate, No Eggs, Wine, Make it from scratch more
"This is a recipe from Commander's Palace in New Orleans, from back when Emeril Lagasse was the chef there. 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. I often use Conecuh Smoked Sausage when serving this to people that say they don't like Andouille. Serve this over angel hair pasta with a chilled light red wine."
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (188.2 g)
- Calories 298.5
- Total Fat - 24 g
- Saturated Fat - 14.1 g
- Cholesterol - 200.9 mg
- Sodium - 764.6 mg
- Total Carbohydrate - 3.9 g
- Dietary Fiber - 0.3 g
- Sugars - 0.3 g
- Protein - 16.6 g
- Calcium - 95.6 mg
- Iron - 0.7 mg
- Vitamin C - 2.7 mg
- Thiamin - 0.1 mg
Step 1
Heat a heavy skillet and saute sausage. Drain off fat and discard.
Step 2
Add shrimp, scallions, mushrooms, and garlic and saute 1 minute. Remove from the skillet and set aside.
Step 3
Pour 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.
Step 4
Return sausage and shrimp mixture to the skillet and cook for about 2 minutes to heat well. Serve over pasta.
Tips & Variations
No special items needed.
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