Andouille a la Jeannine

Variation: Substitute 2 pounds washed, shelled and deveined shrimp or prawns for chicken.


  • 1 tablespoon Creole mustard
  • 2 tablespoons honey
  • 2 pounds andouille or smoked sausage
  • 1 cup dry white wine


  1. Slice andouille 1/4 to 1/2 inch thick.
  2. Mix all liquid ingredients and pour over andouille in a covered skillet. Cook over low heat untill andouille is tender.

Yield: 6 servings

Source: Justin Wilson Gourmet and Gourmand Cookbook