Commander's Shrimp & Andouille Sausage With Creole Mustard

Ingredients

• 8 ounces andouille sausages, halved lengthwise, then cut into half moon slices
• 12 ounces medium shrimp, shelled and deveined
• 4 tablespoons scallions, thin sliced
• 1/2 cup sliced mushrooms
• 1 teaspoon garlic, finely chopped
• 1/4 cup white wine
• 2 cups heavy cream
• 1 1/2 tablespoons creole mustard
• 1 teaspoon worcestershire sauce
• salt
• pepper

Directions

1. 1

   Heat a heavy skillet and saute sausage. Drain off fat and discard.

2. 2

   Add shrimp, scallions, mushrooms, and garlic and saute 1 minute. Remove from the skillet and set aside.

3. 3

   Pour in the wine to deglaze the pan and cook until reduced by half. Add cream and reduce by one-third. Stir in mustard and Worcestershire sauce; season with salt and pepper.

4. 4

   Return sausage and shrimp mixture to the skillet and cook for about 2 minutes to heat well. Serve over pasta.