Wash the mushrooms well. At least twice to make sure there is no more dirt. Add the mushroom to a pan and cook. Discard any resulting water, put back on the stove until no additional water is released. Set aside.

Peel and mash the garlic. Add to a non-stick pot. Add butter. Fry the garlic until light brown over medium heat. Add the heavy cream, stir. Add nutmeg. In a bowl crack open the egg, add the cold milk. Beat by hand and slowly pour over the cream mixture in the pot. You don’t want to crack the egg directly as it might cook.

Wash the broccoli and break it into small pieces. I usually put the broccoli in a glass container, fill the bottom with water ( about 1 or 2 inches depending on size). Cover the container (if no cover available, I cover with a clean cloth kitchen towel). Then microwave for 6 to 12 min until broccoli is cooked.

Put the shrimp in a pan. Add butter and saute until no longer translucent. Add black pepper and Cajun spices to taste.

Take the sausage out of the package and cook in a pot covering it with water. Let it boil for a few minutes such that the outside layer hardens enough to allow you to slice it. Discard the boiling water and replace it with cold water to cool it enough so you could slice it without burning your fingers.

Slice the sausage into rounds as shown in the photo. Cook them in a covered pan until medium to dark brown. Make sure you cover the pan to avoid getting burned in the face by flying pieces. Once fully cooked, I like to add red wine to the sausage. I turn off the heat when the wine has evaporated.