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    Boomtown Pasta St. Charles


    Source of Recipe


    Chef Kevin Vessell, Boomtown

    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

    Recipe



    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 teaspoon 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)

    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.

 

 

 


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