15 Copycat Recipes You Will Fall in Love With
Remember when you fell in love with your favorite restraunt food dish? Well, we round...
Commander's Shrimp & Andouille Sausage With Creole Mustard Sauce
Recipe: #28377
October 04, 2017
Categories: Pork Sausage, Shrimp, Mushrooms, Cajun, Creole, Southern Copycat or Clone Recipes, Sunday Dinner, Gluten-Free, Low Carbohydrate, No Eggs, Wine, 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 is 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 by Step Method
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
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- If you can't find Andouille sausage, try using a good quality spicy smoked pork sausage as a substitute.
- Try to find medium shrimp, shelled and deveined, for the best flavor and texture.
- Substitute the andouille sausage for a spicy Italian sausage. The benefit of this substitution is that it will provide a similar spicy flavor, while also adding a bit of sweetness from the Italian sausage.
- Substitute the white wine for a dry sherry. The benefit of this substitution is that the sherry will bring out the flavors of the other ingredients, while still providing a flavorful deglazing liquid.
Vegetarian Variation Replace the Andouille sausage and shrimp with an equal amount of diced vegetables, such as bell peppers, zucchini, and mushrooms. Saute the vegetables in the skillet until they are tender. Proceed with the recipe as directed, omitting the Worcestershire sauce.
Cajun Coleslaw - This dish adds a nice crunchy and zesty contrast to the spicy and creamy Commander's Shrimp & Andouille Sausage With Creole Mustard Sauce. It is a simple coleslaw made with cabbage, red onion, celery, and a zesty Cajun-style dressing.
Gumbo - This classic Cajun dish is the perfect accompaniment to Commander's Shrimp & Andouille Sausage With Creole Mustard Sauce. It's a hearty stew made with a rich roux, andouille sausage, shrimp, and vegetables such as okra, bell peppers, and onions. The flavors of the gumbo blend perfectly with the spicy and creamy Creole Mustard Sauce.
FAQ
Q: What type of sausage should I use?
A: Try to find Andouille Sausage because of its 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.
Q: How long does it take to cook Andouille Sausage?
A: It typically takes about 15 minutes to cook Andouille Sausage. It is best to cook it on a medium heat until it is browned and cooked through. You can also grill or bake it.
3 Reviews
You'll Also Love
Fun facts:
Fun Fact 1: Emeril Lagasse was the chef at Commander's Palace in New Orleans before becoming a world-renowned celebrity chef. He was the first chef to introduce Creole and Cajun cooking to the world.
Fun Fact 2: Commander's Palace is a popular tourist destination in New Orleans and has been featured in many movies, including The Big Easy and Double Jeopardy. It is also a favorite of celebrities, including Oprah Winfrey and Brad Pitt.