Reviewed: Sep. 16, 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!

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Reviewer:

BUNNYGRRL

Cooking Level: Expert

Home Town: Temple Hills, Maryland, USA

Living In: Rochester, New York, USA

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Reviewed: Sep. 10, 2003

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

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Reviewer:

GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Feb. 25, 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!

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