"If you love Creole and Cajun dishes, you'll love this one." — LORI0808
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1 (12 ounce) package
angel hair pasta
andouille sausage, sliced
medium shrimp, peeled and deveined
chopped green onions
sliced fresh mushrooms
1 1/2 tablespoons
finely chopped fresh garlic
1 1/2 tablespoons
coarse grained prepared mustard
salt and pepper to taste
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.
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.
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!
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.
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.
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!
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.)
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Shrimp and Andouille Sausage with Mustard Sauce
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 385
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