• Tommy Centola

Andouille in Creole Mustard Sauce

Here is a quick appetizer that uses three of my favorite ingredients, andouille, heavy cream and Creole mustard. And they are the only three ingredients. It a cajun version of little smokies in barbecue sauce that all of us have eaten. Since Creole mustard is gluten-free, this will fit into almost anyone's diet.


2 pounds andouille sausage, sliced into 1/8th-inch rounds

1 cup heavy cream

1 cup Creole mustard


Brown andouille slices in a heavy skillet over medium-high heat. Remove and reserve. In the same skillet, add the heavy cream. Heat to a boil, scraping any browned bits from the bottom of the skillet. Whisk constantly until cream is reduced by half. Reduce heat to medium-low and whisk in Creole mustard. Return andouille to skillet and stir together in sauce until all slices are coated and warm. Serve with toothpicks.


Enjoy!!!

Creole & Cajun Comfort Food is now available online.

#CreoleandCajunComfortFood

Good Cooking, Good Eating and Good Living!!!

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