I made this with "Andouille style" smoked sausage (that's all I could find at the store), and I omitted the Worcestershire sauce as I didn't like the idea of it. Upped the amount of garlic, and also added a good shake of red pepper flakes as it was a wee bit bland. Not bad at all. Would be good with chicken/shramp/sausage. Thanks!

Cooked this tonight and my husband and I both loved it. I only made a few minor changes. I didn't have mushrooms so I substitued red bell pepper in its place. I also sprinkled the shrimp with Tony Chachere's and let sit prior to cooking. After reading other reviews I increased the worcestershire to 2 tsp. and I probably added just a little more than 1/2 lb of andouille. I thought it was very flavorful and absolutley wonderful.

This was a very good recipe. I had to use evaporated milk instead of cream.

First let me say my husband loved this & it was very simple so we thought we could make it together. But since I'm the reviewer, I have to say, I didn't think it was that great. Couple confessions first, used whole milk instead of cream, smoked sausage instead of andouille and peppers instead of mushrooms. Having said that, the sauce was a little bitter so I mellowed it with some more milk & some sour cream. I also thickened the sauce (since I used milk v. cream) with a little H20 & cornstarch. There was just something odd about dinner, though. I think it was the angel hair. I'm thinking this would be better over rice. The sauce is almost gravy like in flavor so it was a little odd with pasta... at least a very tender pasta since it's practically impossible to get angel hair al dente. Wish I could give it 3.5 stars.

WOW! I was like others when I saw the mustard and cream I wasn't sure about this recipe. Then I read other reviews and decided to give it a shot. You will be shocked. It really does have a unique flavor. Everything blends so well together. I used regular cream and it was fine, I think I will even use half and half next time and I added some cajun seasoning to sauce as well as bit of a rue to thicken it slightly. One other recomendation would be to use a slightly thicker pasta, I think the angel hair gets lost. If you like shrimp and andouille give this a try I doubt you will be disappointed.

My family really enjoyed this recipe.

Next time I make this, I would use a spicy mustard for more flavor.

This was really great. My family loved it.

I used hot Italian sausage, spicy brown mustard, half and half, and thawed frozen shrimp. Other than that, followed the recipe pretty close. The sauce was a bit grainy, but it was appearance only. The taste was great. My family says this is a keeper

This was superb! Used the exact recipe. Because I'm not a spicy food fanatic, I would give it a four star, but if I was, the rating is correct. Next time, I'll add red and yellow peppers for sweetness and a milder sausage. The sauce was rich and flavorful. The prep time was somewhat longer than 15 minutes, and it was labor intensive, but well worth it. I served it with Honey ginger carrots from this website. Yummy!! Thanx, Lori

I found this recipe disappointing. Especially after reading all the reviews I decided to make this instead of gumbo or jambalaya. I feel like I wasted all my ingrediaents on recipe I would not make again. The taste was mediaocre and the sauce did not turn out great.

This was great... my hubby loved it. I added a little more mustard and Worcestershire to the cream sauce and I think next time I make it I'll add even more. Thanks for the great recipe!

This turned out quite well! I substituted Horseradish Mustard and the heat was intensified. Will make again!

My husband LOVED this! I thought it was good too but he went nuts over it. I used a whole 1b of the sausage and increased the sauce and it was great. Thanks for the recipe!

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.

I thought this was very good. My boyfriend was less than enthused, he is not a big fan of sausage-- which flavor permeates the entire dish. But, to each his own. The wine-cream reduction really does make for a flavorful sauce. I used about 1/2 the amount of cream called for, doubled the veggies, added some green pepper (red would work too I think), and it turned out quite fine. Served over angel hair (I think the delicacy of the pasta highlights the sauce), with crusty french bread and a salad. Oh, and I used a simple grainy deli mustard because I forgot to pick up anything fancier-- and it turned out fine. Thumbs up!

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.

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!