Shrimp and Andouille Sausage with Mustard Sauce Recipe - Allrecipes.com
Shrimp and Andouille Sausage with Mustard Sauce Recipe
  • READY IN 30 mins

Shrimp and Andouille Sausage with Mustard Sauce

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    15 mins
  • READY IN

    30 mins

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.
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Reviews More Reviews

Most Helpful Positive Review
Sep 15, 2003

Delicious. My husband was afraid that the mustard sauce wouldn't go but it turned out to be very, very nice. Kids loved it as well.

 
Most Helpful Critical Review
Dec 01, 2003

man oh man, i'm wondering after re-reading the reviews if i did something wrong. i just didn't find this recipe very spicy. overall, it was good, tho i feel my arteries clogging up as we speak. think i'll half the cream next time. and i also think i'll add some cayenne pepper to give it some kick. this could all be b/c i don't know squat about reducing, so maybe i messed that up (it took longer than suggested to make). there was nothing to drain from the andouille, and no brown stuff to scrape off the bottom of the pan (maybe a function of the non-stick variety), so that may have taken away from the flavor. or it could be b/c i'm from baton rouge and i'm just a cajun/creole snob. i liked it, but will make some adjustments next time. like cubing the andouille instead of slicing it so they're more manageable. and i added toasted pinenuts b/c i love them so much and will do that again as well.

 
Sep 17, 2003

So delish! Made this at 8:30pm on a Thursday when I was exausted, but hungry. Never thought that something so fast, and so easy would taste as good as it did. I didn't have white wine, so I subbed chicken stock from a can, didn't have cream so subbed milk, didn't have fancy mustard so used plain old yellow, didn't have fresh mushrooms so used canned. So good, even my husband raved about it. Thanx Lori!

 
Oct 01, 2003

This was fantastic! The flavors were complementary and yet completely unexpected. It tastes even better the next day after the flavors have had time to develop. I did substitute roasted potatoes (quartered new potatoes with some olive oil and salt and pepper and roasted them in the oven until tender and mixed them into the recipe to cook with the other ingredients for about 5 minutes before serving) for the angel hair pasta. I just didn't think the pasta would be a good match for something as hearty as this sauce. I thought it needed something more "rustic." I've made this several times, even for company.

 
Sep 03, 2010

This was a great recipe! Could have used a lot more mushrooms, though in my opinion. The mushrooms were so good, maybe because I splashed wine into the pan continiously while cooking them and they soaked up the flavor nicely. I used I added a touch of cayenne pepper to spice it up and grated fresh parmesan on top before serving, it was a big hit.

 
Sep 15, 2003

Excellent dish! As my husband said while eating this dish, "a celebration of flavors"! The spicy andouille sausage, the mustard flavor and the tender shrimp meld together into one fantastic dish!

 
Aug 17, 2009

Perfect just like it is! It IS on the mild side. I love to spice things up. Even if this recipe had called for red pepper flakes I most likely would have added even more than stated. Everyone has such a different tolerance of heat, it's hard to say "this should have been more spicy". I might add horseradish next time. Great recipe! Looks fancy but takes no time to put together. (My sauce got lost after I added the meat & sauce to the pasta.)

 
Mar 01, 2010

I am very partial to anything with a mustard/cream based sauce. And this was extremely tasty. However, it wasn't as spicy as I thought it could be. Perhaps next time around I'll add come cayanne or creole seasoning.

 

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Nutrition

  • Calories
  • 644 kcal
  • 32%
  • Carbohydrates
  • 37.1 g
  • 12%
  • Cholesterol
  • 217 mg
  • 72%
  • Fat
  • 42.8 g
  • 66%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 24.3 g
  • 49%
  • Sodium
  • 708 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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