PORK ROAST:

Preheat oven to 450(F). Toss together shrimp, pepper, and 1 tbsp cajun seasoning. Place mixture on slightly greased baking sheet. Bake for 15 minutes until shrimp turn pink. Let cool 10 minutes.

Trim pork. Butterfly by making a horizontal cut 1/3 down from top into 1 side (longway) of pork, cutting to within 1/2 inch of other side. Unfold piece and lay flat. Butterfly and repeat on opposite side of remaining 2/3 pork, beginning at top or bottom of inside cut. It should lay flat into 1 large piece when complete.

Place between 2 sheets of plastic wrap and flatten with mallet into 1/2 inch thickness. Spread 2 tbsp butter over pork. Sprinkle with 1 tbsp cajun seasoning. Spread shrimp mixture over pork, leaving 1/2 inch border. Roll up, and tie with kitchen string, securing at 2 inch intervals. Rub remaining 2 tbsp butter over roast, and sprinkle with remaining 1 tbsp Cajun seasoning. Place on lightly greased rack in roasting pan.

Bake for 20 minutes. Reduce oven to 325 and bake an additional 1 hour until thermometer in thickest portion reads 155. Cover with aluminum foil and let rest 20 minutes. slice into 1-inch pieces.

ANDOUILLE CREAM:

cook sausage in skillet over medium-high heat, stirring often. Add cream, cook over medium heat for 30 minutes, stirring occasionally, until thickened and reduced by half. Stir in mustard. Serve over pork.