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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