• Tommy Centola

Shrimp and Andouille Sausage Samantha from Brennan’s

Updated: Jan 4

Brennan’s Restaurant is currently closed. Due to many issues, the restaurant was closed last Thursday. Check out this article by Tom Fitzmorris at www.nomenu.com/joomla1/. Here is a recipe from their website.

  1. 1/2 cup (l stick) Butter

  2. 1/2 cup white Onions

  3. 1 cup fresh Mushrooms, sliced

  4. 1/4 cup Garlic, finely chopped

  5. 2 pounds Shrimp, peeled

  6. 1 pound Andouille (or spicy) sausage

  7. 1/2 cup Scallions (Green Onions), chopped

  8. 1 tablespoon Parsley

  9. 1/2 cup White wine

  10. Salt to taste

  11. Pepper to taste

Melt butter in a large skillet and sauté the onions several minutes until tender. Add mushrooms and garlic, and cook the mixture for 3 to 4 minutes. Stir in shrimp, Andouille sausage and scallions. Sauté for 4 minutes, and then add parsley and white wine. Reduce the heat and simmer briefly. Season with salt and pepper to taste.

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