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.
- 8 ounces andouille sausages, halved lengthwise, then cut into half moon slices
- 12 ounces 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
- 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.
Used Emeril's Andouille (smoked) sausage . . . I'm thinking it would have been better to have the uncooked kind, however I was unable to find. We felt the sauce needed more punch so added a little more worchestershire and a tad bit more mustard. It helped but still a little on the bland side. Served over fettucini noodles.
Turned out great. Of course, I didn't have the special sausages (I substituted bratwurst) and the Cajun mustard (I used organic yellow), and I added a few red pepper flakes. I served it over rice pasta. (Wheat free) Wonderful!
Last night for dinner we enjoyed this very rich and delicious dish. We used Creole Mustard for the creole mustard, which worked perfectly, and since I am pescetarian, we made our own andouille, using Vegan Andouille-Style Sausage. Both the sausage and the mustard were plenty zippy so we thought the dish had plenty of flavor. Thanks for posting. Made for Rookie Tag Spring 2013.