Commander'S Shrimp & Andouille Sausage With Creole Mustard

• 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

1. Heat a heavy skillet and saute sausage. Drain off fat and discard.
2. Add shrimp, scallions, mushrooms, and garlic and saute 1 minute. Remove from the skillet and set aside.
3. 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.
4. Return sausage and shrimp mixture to the skillet and cook for about 2 minutes to heat well. Serve over pasta.

andouille sausages, shrimp, scallions, mushrooms, garlic, white wine, heavy cream, creole mustard, worcestershire sauce, salt, pepper

Taken from www.food.com/recipe/commanders-shrimp-andouille-sausage-with-creole-mustard-373692 (may not work)