Ingredients

• 1 pound dried penne pasta

• 14 oz package andouille sausage

• 1 pound shrimp, peeled, deveined, rinsed, pat dry

• 1/2 Tbsp creole seasoning

• 3 Tbsp butter

• 2 Tbsp olive oil

• 1 bell pepper

• 1 white onion

• 2 stalks celery

• 4 cloves garlic

• 1 cup cottage cheese

• 2 Tbsp dijon + 2 Tbsp horseradish mustard OR 1/4 cup creole mustard 2 Tbsp + 1/2 Tbsp creole seasoning

• 1/4 cup white wine

• 1 1/4 cup chicken stock

• Juice of a lemon (2-3 Tbsp worth)

• 2 tbsp Parsley + some for garnish

• 1 tsp thyme

• 1 tsp turmeric

• Salt and pepper

Directions

1. Cook penne pasta according to package instructions for al dente, reserving 1/4 cup of the cooking liquid. Set aside

2. Slice sausage, and chop onion, pepper, celery, and garlic.

3. Heat the oil in a pan on medium heat. Add the sausage, and cook for a few minutes on each side until browned on each side. Remove them from pan and set to the side on a plate with a paper towel.

4. Toss shrimp in 1/2 Tbsp of creole seasoning. Add to pan, adding more oil if the pan is dry. Saute for about a minute and a half on both sides, until the shrimp just turns pink, then remove from pan

5. OPTIONAL STEP: reserve shrimp peels, onion peels, celery leaves, bell pepper discards, and garlic peels, and add the chicken stock to this mix and allow to simmer. Strain and use as the chicken stock later in the recipe

6. Add butter to the pan and let it melt. Add the chopped onion, pepper, and celery, and allow to cook until softened. Towards the end, add the garlic and allow it to cook for a minute until fragrant.

7. Add 2 Tbsp creole seasoning and allow to cook for another two minutes. Deglaze the pan with the wine (chicken stock as a substitute). Add the remaining stock, lemon juice, and thyme sprigs. lower heat, and allow to simmer for about five minutes until the stock is reduced

8. While the stock is simmering, blend cottage cheese, mustards, parsley, thyme, and turmeric.

9. Once the stock is reduced, add the crazy mustard sauce to the pan. Bring the mixture to a boil for a few minutes for everything to combine

10. Add sausage and shrimp back to the mixture and stir to combine

11. Add the reserved pasta liquid and half of the pasta. Make sure the pasta is completely coated before adding more pasta.

12. Cook the mixture for a few more minutes before removing from the heat. Garnish the dish with chopped parsley and serve with lemon wedges