Shrimp and Andouille Pastalaya
Yields: 10-12 servings
 
Ingredients
  • 2 tablespoons unsalted butter
  • 12 ounce package andouille sausage, cut into ¼-inch-thick slices
  • 1 pound peeled and deveined large fresh shrimp
  • 1 tablespoon plus ½ teaspoon Creole seasoning*, divided
  • 1⅓ cups chopped onion
  • ⅔ cup chopped green bell pepper
  • ⅔ cup chopped celery
  • 6 cloves garlic, minced
  • 1 (28-ounce) can whole plum tomatoes, undrained
  • 1 cup low-sodium chicken broth
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon firmly packed dark brown sugar
  • ¾ teaspoon kosher salt
  • 12 ounces fusilli pasta, cooked according to package directions
  • Garnish: chopped fresh parsley, chopped fresh thyme
Instructions
  1. In a large Dutch oven, heat butter over medium heat. Add andouille; cook, stirring frequently, until browned, 6 to 8 minutes. Using a slotted spoon, transfer andouille to a medium bowl.
  2. Add shrimp to pot; sprinkle with ½ teaspoon Creole seasoning. Cook, stirring frequently, until pink and firm, 2 to 3 minutes. Transfer shrimp to bowl with andouille.
  3. Add onion, bell pepper, celery, and garlic to pot; cook until vegetables are softened, 3 to 4 minutes. Add tomatoes, broth, parsley, thyme, brown sugar, salt, and remaining 1 tablespoon Creole seasoning. Break up tomatoes using a wooden spoon; bring to a boil. Reduce heat to medium; simmer until slightly thickened, about 15 minutes.
  4. Stir in andouille mixture and cooked pasta, tossing to coat. Garnish with parsley and thyme, if desired.
Recipe by Louisiana Cookin' at https://louisianacookin.com/shrimp-andouille-pastalaya/