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Commander's Shrimp & Andouille Sausage With Creole Mustard Sauce

Here's how you make Commander's Shrimp & Andouille Sausage With Creole Mustard Sauce
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  • Servings: 4
  • Prep: 15m
  • Cook: 30m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 8 ounces andouille sausages (halved lengthwise, then cut into half moon slices)
  • 12 ounces shrimp (medium shrimp, shelled and deveined)
  • 4 tablespoons scallions, thin sliced
  • 1/2 cup sliced mushrooms
  • 1 teaspoon garlic, finely chopped
  • 1/4 cup white wine
  • 2 cups heavy cream
  • 1 1/2 tablespoons creole mustard
  • 1 teaspoon Worcestershire sauce
  • Salt
  • Pepper
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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