October 04, 2017
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
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"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."
Heat a heavy skillet and saute sausage. Drain off fat and discard.
Add shrimp, scallions, mushrooms, and garlic and saute 1 minute. Remove from the skillet and set aside.
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.
Return sausage and shrimp mixture to the skillet and cook for about 2 minutes to heat well. Serve over pasta.
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Delish. Not sure how you could go wrong with the combination of andouille and shrimp. I used spinach fettuccine and mixed it all together at the end. Thanks for sharing this nice keeper, Lynette.
This was fabulous! I served this over spaghetti, and although at first I was unsure about pasta with sausage and mustard, I'm sold on this. And the Hubbs is in LOVE. That stone ground creole mustard is the bomb in this sauce. With his mouth semi-full and his finger pointed at his plate, he said, "This is a keeper!" He rarely says that, so it is praise indeed. And I agree. Made for SWT, but will be making again!
Delicious! Awesome ingredients and awesome flavors. The only change I made was to add a little more creole mustard. We absolutely loved this dish and I'll be making it again soon. It's easy to pull together and I served it over linguine pasta.