Shrimp and Andouille Sausage with Mustard Sauce

Shrimp and Andouille Sausage with Mustard Sauce

40 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
LORI0808
Recipe by  LORI0808

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

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.

Share It

Reviews (40)

Rate This Recipe
JDVMD
15

JDVMD

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.

MEAUXJEAUX
11

MEAUXJEAUX

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.

BUNNYGRRL
11

BUNNYGRRL

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!

More Reviews

Similar Recipes

Shrimp Scampi V
(560)

Shrimp Scampi V

Creamy Cajun Shrimp Pasta
(285)

Creamy Cajun Shrimp Pasta

Chef John's Sausage & Shrimp Jambalaya
(132)

Chef John's Sausage & Shrimp Jambalaya

Shrimp Creole III
(37)

Shrimp Creole III

Broiled Grouper with Creamy Crab and Shrimp Sauce
(32)

Broiled Grouper with Creamy Crab and Shrimp Sauce

Shrimp Creole IV
(28)

Shrimp Creole IV

Nutrition

Amount Per Serving (6 total)

  • Calories
  • 644 cal
  • 32%
  • Fat
  • 42.8 g
  • 66%
  • Carbs
  • 37.1 g
  • 12%
  • Protein
  • 24.3 g
  • 49%
  • Cholesterol
  • 217 mg
  • 72%
  • Sodium
  • 708 mg
  • 28%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Chef John's Sausage & Shrimp Jambalaya

>

next recipe:

Creamy Cajun Shrimp Pasta