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

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • Return sausage mixture to the skillet, and blend into the wine mixture. Cook and stir until heated through. Serve over angel hair pasta.

Nutrition Facts

643.5 calories; protein 24.3g 49% DV; carbohydrates 37.1g 12% DV; fat 42.8g 66% DV; cholesterol 216.9mg 72% DV; sodium 643.7mg 26% DV. Full Nutrition

Reviews (48)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/15/2003
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. Read More
(16)

Most helpful critical review

Rating: 3 stars
12/02/2003
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. Read More
(14)
74 Ratings
  • 5 star values: 44
  • 4 star values: 26
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
09/15/2003
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. Read More
(16)
Rating: 3 stars
12/01/2003
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. Read More
(14)
Rating: 5 stars
09/17/2003
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! Read More
(11)
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Rating: 5 stars
10/01/2003
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. Read More
(9)
Rating: 5 stars
09/15/2003
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! Read More
(6)
Rating: 5 stars
09/03/2010
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. Read More
(5)
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Rating: 5 stars
08/17/2009
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.) Read More
(4)
Rating: 4 stars
03/01/2010
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. Read More
(3)
Rating: 5 stars
10/23/2009
Outstanding! We topped it with some capers and got a nice bit of acidity in all that delectable creaminess. Definitely a keeper! Read More
(3)