Chef Poppy Tooker did just that. She sauced the andouille slices in heavy cream flavored with Creole mustard. If you can't find andouille sausage or Creole mustard in your area just substitute with your favorite sausage and a great deli mustard of full flavor.
This appetizer is sure to be a big hit come football season - which my husband is constantly reminding me is just around the corner. Yes, he has been suffering all summer long from football withdrawal. You know your sweetheart is in trouble when he watches football game re-runs, claiming. "But it's a classic!" :)
What's really funny is that in Louisiana the local cable company only runs the games LSU won in the past few years. Since LSU fans can get pretty hyped up it sounds like a plan to me. At least they won't be moaning and groaning, wanting to fire the coach every five minutes.
Fortunately, Mr. Fear The Hat Coach Miles is finally hitting his stride with the team lately so the fans are more contented. I tell ya, football is serious business here in Cajun Louisiana!
Andouille in Creole Mustard Cream Sauce
From: New Orleans Chef Poppy Tooker
Serves 16 as an appetizer
Ingredients:
2 lbs. andouille sausage – sliced into 1/8 inch rounds
1 cup Creole mustard
1 cup heavy cream
Directions: Brown the andouille slices in a heavy skillet. Remove and reserve. To the same skillet add 1 cup heavy cream. Boil over a high heat, whisking constantly until the cream is reduced by half.
Reduce the heat and whisk in the Creole mustard. Return the andouille to the skillet and stir together in the sauce until all slices are coated and warm. Serve with toothpicks.
Note: To find specialty meats like andouille, visit Cajun Specialty Meats and order online.
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