This recipe is from 1988, when chef Geoffrey Cousineau brought his Culinary Institute skills to the Comstock. This was his winning appetizer selection.
8 jumbo shrimp, peeled and deveined
1 pound kielbasa sausage
8 large mushrooms, quartered
¼ cup dry white wine
1 cup heavy cream
1 tablespoon Worcestershire sauce
1 tablespoon green onions, chopped
2 teaspoons Chef Geoff’s Cajun Seasoning (recipe below)
In large sauté pan, add wine, sausage (cut into same size pieces as the mushrooms), mushrooms, Worcestershire sauce, and Cajun seasoning. Sauté, reducing liquid until dry. Add heavy cream and shrimp. Reduce liquid over medium heat for 10 minutes. Dish onto four plates and top with onions.
For Chef Geoff’s Cajun seasoning
1 teaspoon each: garlic powder, onion powder, paprika, white pepper
¼ teaspoon each: cayenne pepper, ground black pepper, chili powder, gumbo file, salt
Put spices in a mortar and grind with the pestle. Store in a jar.
