Commander’s Shrimp & Andouille Sausage With Creole Mustard Sauce

The first time I tasted this dish, it was during a trip to New Orleans, and the lively jazz music spilling from the open doors of Commander’s Palace seemed to infuse every bite. The rich aroma of the Creole mustard sauce, mingling with the spicy andouille and sweet shrimp, was a symphony of flavors that transported me straight to the heart of Louisiana. I’ve spent years trying to recreate that experience, and this recipe, as close as I can get to Emeril Lagasse’s masterpiece, always brings me back.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4
• Dietary Type: N/A

Ingredients

• 8 ounces andouille sausages, halved lengthwise, then cut into half-moon slices
• 12 ounces medium shrimp, shelled and deveined
• 4 tablespoons scallions, thinly 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, to taste
• Pepper, to taste

Equipment Needed

• Heavy skillet
• Knife
• Cutting board
• Measuring cups and spoons

Instructions

1. Heat a heavy skillet over medium-high heat. Add the sliced andouille sausage and sauté until browned and slightly crisp, rendering some of its fat.

2. Carefully drain off the fat from the skillet and discard it. This step is crucial to prevent the dish from becoming overly greasy.

3. Add the shrimp, scallions, mushrooms, and garlic to the skillet with the sausage. Sauté for about 1 minute, or until the shrimp begins to turn pink and opaque. Be careful not to overcook the shrimp at this stage, as they will continue to cook in the sauce.

4. Remove the sausage and shrimp mixture from the skillet and set aside in a bowl. This prevents overcooking while you prepare the sauce.

5. Pour the white wine into the same skillet to deglaze the pan. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet; these bits are packed with flavor and will add depth to the sauce.

6. Cook the wine until it has reduced by half. This concentrates its flavor and removes any harsh alcohol taste. This should take about 3-5 minutes.

7. Add the heavy cream to the skillet. Reduce the cream by about one-third, stirring occasionally to prevent it from scorching. This will thicken the sauce and intensify its richness. This reduction can take approximately 8-10 minutes.

8. Stir in the Creole mustard and Worcestershire sauce. Season the sauce with salt and pepper to taste. Be mindful of the salt content of the andouille sausage and Creole mustard, as they can both be quite salty.

9. Return the sausage and shrimp mixture to the skillet with the sauce. Cook for about 2 minutes, or until everything is heated through and the shrimp is fully cooked.

10. Serve immediately over your favorite pasta, such as angel hair.

Expert Tips & Tricks

• Spice Level: Adjust the heat by using different types of andouille sausage. For a milder flavor, use a less spicy variety, or for an extra kick, look for one labeled “hot” or “spicy.”
• Seafood Stock: For a deeper seafood flavor, add a splash of seafood stock or clam juice along with the white wine.
• Make-Ahead Prep: You can prep the ingredients ahead of time. Slice the sausage, clean the shrimp, and chop the vegetables. Store them separately in the refrigerator until ready to cook.
• Sauce Consistency: If the sauce becomes too thick, add a splash of white wine or cream to thin it out. If it’s too thin, continue simmering until it reaches your desired consistency.

Serving & Storage Suggestions

Serve this dish hot, immediately after cooking, over angel hair pasta, rice, or even grits. Garnish with extra scallions for a pop of color. A crisp green salad and some crusty bread for soaking up the sauce would make excellent accompaniments.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the mixture in a skillet over medium heat, adding a splash of cream or broth if needed to prevent it from drying out. Reheating in the microwave is also possible, but the shrimp may become slightly rubbery. Freezing is not recommended as the cream sauce may separate upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	720 kcal	N/A
Total Fat	61 g	94%
Saturated Fat	33 g	165%
Cholesterol	326 mg	108%
Sodium	942 mg	39%
Total Carbohydrate	9 g	3%
Dietary Fiber	1 g	4%
Sugars	1 g	N/A
Protein	31 g	63%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Serve over gluten-free pasta or rice to make this dish gluten-free.
• Dairy-Free: Substitute the heavy cream with coconut cream for a dairy-free alternative. The flavor will be slightly different, but still delicious. You may need to adjust the seasoning accordingly.
• Vegetarian: Omit the andouille sausage and shrimp and add more mushrooms, bell peppers, and zucchini for a vegetarian option.
• Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce to the sauce for extra heat.
• Seasonal Variation: In the fall, add roasted butternut squash or sweet potatoes to the dish for a seasonal twist.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of sausage if I can’t find andouille?
A: While andouille sausage is highly recommended for its unique smoky and spicy flavor, you can substitute another good-quality smoked pork sausage if necessary. Look for one with a similar spice profile.

Q: Can I use frozen shrimp for this recipe?
A: Yes, you can use frozen shrimp. Make sure to thaw them completely before cooking and pat them dry to remove any excess moisture.

Q: How do I know when the shrimp is cooked properly?
A: Shrimp is cooked when it turns pink and opaque. Be careful not to overcook it, as it will become rubbery.

Q: Can I make this dish ahead of time?
A: The sauce can be made ahead of time and stored in the refrigerator for up to 2 days. Add the sausage and shrimp just before serving to prevent them from becoming overcooked.

Q: What kind of wine should I serve with this dish?
A: A chilled light-bodied red wine, such as Beaujolais, or a crisp white wine, such as Sauvignon Blanc, would pair well with this dish.

Final Thoughts

Now that you have this fantastic recipe for Commander’s Shrimp & Andouille Sausage with Creole Mustard Sauce, it’s time to bring a taste of New Orleans into your kitchen. Don’t be intimidated; the steps are straightforward, and the flavors are unforgettable. Experiment with the variations, adjust the spice to your liking, and most importantly, have fun creating this Creole-inspired masterpiece. I would love to hear your feedback, so don’t hesitate to share your experiences and any creative twists you’ve added to the dish. Bon appétit!