Cajun Shrimp & Andouille Sausage With Pasta

This recipe can be made cajun spicy as I posted or you can elimiate the cajun spices mixed with the shrimp to tone it down a bit. You can also use a different type of sausage as the andouille sausage has a bite to it. Keep in mind, if there is an ingredient in a recipe you may not care for, leave it out.

Cajun Shrimp & Andouille Sausage With Pasta

img_3608http://www.InDianesKitchen.com

Ingredients

3 TBS olive oil

1 – 1/2# shrimp, tails and shells removed

1 TBS dried Cajun spices

1 medium onion, diced

13.5 oz. andouille sausage, cut into 1/2″ slices

1 tsp minced garlic or 1 TBS fresh

14 oz. chicken broth

1 tsp dried thyme or 1 TBS fresh

1 tsp dried basil or 1 TBS fresh

1/2 tsp pepper

1 TBS paprika

1 tsp salt

1 tsp dried oregano or 1 TBL fresh

1# linguine

1 cup heavy cream

1/2 cup grated parmesan cheese

Directions

Heat 1 TBS of olive oil in a large pan over medium heat. Season shrimp with Cajun seasoning mixing well. Place shrimp in oil and cook until they are just cooked through. Do not over cook. It should only take a few minutes and the shrimp will turn pink and the tails will be red when done. Remove the shrimp and set aside. Add remaining oil and add onion, cooking until translucent. Add sausage and cook about 3 minutes. Add garlic and sauté for 30 seconds. Add chicken broth scraping all the brown bits from the pan. Add heavy cream, thyme, basil, pepper, paprika, salt and shrimp. Mix well and cook until hot. Keep warm on low. Boil linguine until tender, drain. Add pasta to the Cajun mixture and stir well. Let sit for 5-10 minutes so the liquid is absorbed. Want it even spicier? Add 1 tsp cayenne pepper.

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2 Comments

    • Absolutely! Especially if you don’t want it as spicy since the Andouille Sausage is spicy. You could even eliminate the Cajun spices with the shrimp to cool it down too. Thank you for visiting!

      Like

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