Shrimp and Andouille Sausage with Mustard Sauce Recipe
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Shrimp and Andouille Sausage with Mustard Sauce

By: LORI0808  
"If you love Creole and Cajun dishes, you'll love this one."

Rating: This weblink has been rated 38 times with an average star rating of 4.5 Read Reviews (24)

Rate/Review | 728 people have saved this

Prep Time:
15 Min
Cook Time:
15 Min
Ready In:
30 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 1 (12 ounce) package angel hair pasta
  • 1/2 pound andouille sausage, sliced
  • 3/4 pound medium shrimp, peeled and deveined
  • 4 tablespoons chopped green onions
  • 1/2 cup sliced fresh mushrooms
  • 1 1/2 tablespoons finely chopped fresh garlic
  • 1/2 cup white wine
  • 2 cups heavy cream
  • 1 1/2 tablespoons coarse grained prepared mustard
  • 1 teaspoon Worcestershire sauce
  • salt and pepper to taste

Directions

  1. Bring a large pot of lightly salted water to a boil. Add angel hair pasta, and cook for 5 to 6 minutes or until al dente. Drain, and set aside.
  2. Place sausage in a large, heavy skillet over medium heat. Cook and stir until evenly browned; drain. Mix in shrimp, green onions, mushrooms, and garlic. Cook about 1 minute, until shrimp are opaque. Remove mixture from skillet, and set aside.
  3. Pour wine into the skillet, and scrape up browned bits. Cook until reduced by about 1/2. Mix in heavy cream, and continue cooking until reduced by about 1/3. Stir in mustard and Worcestershire sauce. Season with salt and pepper.
  4. Return sausage mixture to the skillet, and blend into the wine mixture. Cook and stir until heated through. Serve over angel hair pasta.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 644 | Total Fat: 42.8g | Cholesterol: 217mg

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 view all reviews »

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 15, 2003 by JDVMD 
Delicious. My husband was afraid that the mustard sauce wouldn't go but it turned out to be... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 17, 2003 by BUNNYGRRL 
So delish! Made this at 8:30pm on a Thursday when I was exausted, but hungry. Never thought... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 15, 2003 by JULIKAY 
Excellent dish! As my husband said while eating this dish, "a celebration of flavors"! The... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 1, 2003 by MEAUXJEAUX 
man oh man, i'm wondering after re-reading the reviews if i did something wrong. i just didn't... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 1, 2003 by ZOEMC 
This was fantastic! The flavors were complementary and yet completely unexpected. It tastes... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 17, 2009 by Lil Mermaid 
Perfect just like it is! It IS on the mild side. I love to spice things up. Even if this... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 30, 2008 by CHRISTEL2003 
This was a very good recipe. I had to use evaporated milk instead of cream. MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 28, 2007 by Laura Jean 
First let me say my husband loved this & it was very simple so we thought we could make it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 25, 2007 by Christine M 
My family really enjoyed this recipe. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 24, 2006 by GINAH1 
Next time I make this, I would use a spicy mustard for more flavor. MORE

 
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