Commander's Shrimp & Andouille Sausage With Creole Mustard Sauce Recipe - Recipezazz.com
This classic Creole-Cajun dish from Commander's Palace combines andouille sausage, shrimp, scallions, mushrooms and creole mustard sauce. Serve over angel
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Ingredients
- 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
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