Commander's Shrimp & Andouille Sausage With Creole Mustard

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 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 wine
• 2 cups heavy cream
• 1 1/2 tablespoons creole mustard
• 1 teaspoon worcestershire sauce
• salt
• pepper

Recipe

• 1 heat a heavy skillet and saute sausage. drain off fat and discard.
• 2 add shrimp, scallions, mushrooms, and garlic and saute 1 minute. remove from the skillet and set aside.
• 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.
• 4 return sausage and shrimp mixture to the skillet and cook for about 2 minutes to heat well. serve over pasta.