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Pasta St. Charles




Source of Recipe


neworleanschannel


List of Ingredients




3 ounces peeled 21/25 Louisiana shrimp
3 ounces andouille sausage
3 ounces diced tomatoes
3 ounces chopped green bell pepper
3 ounces chopped red onion
6 ounces cooked linguine
4 ounces creole mustard cream sauce


Add olive oil in a medium saucepan. Saute andouille sausage, shrimp, bell pepper and onions. After sausage and shrimp have cooked thoroughly, add creole mustard and pasta.


Creole Mustard Cream Sauce:


1 shallot, minced
1/2 tsp. white pepper
1 bay leaf
1 cup white wine
1/2 cup creole mustard
2 cups heavy cream
3 sticks of butter (1/2 cup)




Recipe



Combine shallots, white pepper, bay leaves, and white wine. Reduce mixture by 1/4. Add heavy cream and reduce by 1/2. Strain sauce and return to heat. Whisk butter in gradually over low heat, do not boil sauce.