Andouille Cream Sauce

1 Tablespoon olive oil


2 oz. Andouille sausage casing removed diced small


2 Roma Tomatoes seeds removed and diced small


3 Tablespoons green onions chopped


1 Tablespoon minced garlic


2 Tablespoons white wine


2 1/2 Tablespoon flour


3/4 Cup heavy cream


1 Tablespoon Tony Chachere's seasoning


3 Tablespoon chopped Parsley


Juice of 1/2 a lemon





Place a deep skillet over medium heat. Add olive oil. Add andouille sausage, garlic and tomatoes. Cook for 3 minutes. Sprinkle flour over mixture and stir. Allow to cook for 3 minutes. Whisk in heavy cream. Add white wine,green onions and Chacheres's. Bring to a simmer and allow to thicken. Add parsley and lemon juice.





Serve

* I served mine over a pan seared shrimp and a Cajun corn pudding.