Commander'S Shrimp & Andouille Sausage With Creole Mustard - cooking recipe

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

Preparation

Heat a heavy skillet and saute sausage. Drain off fat and discard.
Add shrimp, scallions, mushrooms, and garlic and saute 1 minute. Remove from the skillet and set aside.
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.
Return sausage and shrimp mixture to the skillet and cook for about 2 minutes to heat well. Serve over pasta.