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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.

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Galley Wench September 22, 2009

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!

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ggrinevitch August 11, 2009

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.

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Dr. Jenny May 12, 2013
Commander's Shrimp & Andouille Sausage With Creole Mustard