![]() Be sure to reserve your pasta water to loosen the sauce if it dries out at all. Additionally, if you'd like to make this sauce creamier, you can add another half to ¾ cup of cream. If you would like to add a touch of tomato paste you certainly can. The sauce is flavored with the trinity, and includes chicken stock, Worcestershire sauce, and cream. Unlike our Cajun chicken pasta, this is not a tomato-based sauce. Since salt and heat levels vary depending on the seasoning you use, we recommend taste testing along the way. We used Slap Ya Mama Cajun seasoning as it's widely regarded as a good quality, authentic Cajun seasoning. The seasoning in this dish is key to the Cajun flavor in this dish. If you can't find Andouille, chorizo or kielbasa would be acceptable substitutes. Andouille sausage is strongly recommended for Cajun shrimp pasta. We also recommend adding a ½ teaspoon of baking soda along with the Cajun spice to the shrimp about 10 minutes prior to cooking to allow the shrimp to stay more plump during the searing process. If you can find peeled, deveined shrimp, you can use those as that will cut down on prep time. If you'd like to use different-sized shrimp you can but we find this size is perfect for even distribution throughout the final dish. We used U21-25 shrimp for this recipe, which means 21-25 shrimp per pound. Top tips for Cajun shrimp and sausage pasta If the pasta is at all dry, add a bit of reserved pasta water to thin it out. Note: The spice level of the Andouille and the Cajun seasoning you use will vary which is why we recommend treading lightly and just adding a little at a time until it meets your satisfaction. Add more of the remaining 1 tablespoon of Cajun seasoning a little at a time, to taste. Add the green onions and give it a taste test.Add the sausage and shrimp about 1 minute before the pasta reaches al dente, then turn off the heat.Note: The pasta will absorb the liquid during the cooking process, so you might need to add up to 2-3 ladles of pasta water to prevent it from drying out. If needed, use a ladle and add some of the reserved pasta water to keep everything moist while the pasta cooks.Once the sauce starts to thicken after 2-3 minutes, add the pasta and continue to simmer while stirring frequently.Once mixed through raise the temperature back to medium and bring the sauce to a simmer. Lower the heat a touch and add ¾ cup of heavy cream.Using a wooden spoon, dislodge the brown bits from the pan. Once the peppers have softened, add 2 cups of low-sodium chicken stock and 1 ½ tablespoons of Worcestershire sauce to the pan and bring to a simmer.Cook the pasta for 2-3 minutes less than al dente. At this point, the salted water should be boiling and ready for you to add 1 pound of fettuccine to the water. If needed, add a touch more olive oil to the pan. Add the diced onions, peppers, and celery to the pan and saute for about 10-12 minutes per side or until they take on a little color and soften.It's better to use the same pan though, because you will get more flavor from deglazing it. Note: I switched pans (you might need to do this if not using a 14-inch sized pan). Using a slotted spoon, remove the sausage and place it on the same plate as the shrimp. Add the Andouille sausage to the same pan and cook for a few minutes per side or until some color develops.Remove the shrimp from the pan and place them on a large plate, tented with foil to stay warm. After a total of 3-4 minutes, the shrimp should be cooked through.After 1-2 minutes, flip them over to allow the gray parts to cook. Heat your largest pan to medium heat and sear the shrimp in olive oil. ![]() Allow it to sit for 10 minutes before moving on to the next step. Place the cleaned shrimp into a bowl and sprinkle with ½ teaspoon of baking soda and 1 tablespoon of Cajun seasoning and give it a mix. Bring a large pot of salted water (2 tablespoons of kosher salt per gallon of water) to boil.If needed, peel and devein 2 pounds of shrimp. Slice 12 ounces of Andouille sausage slice 5 green onions. Prepare your ingredients by dicing 2 large bell peppers, 1 medium onion, and 3 ribs of celery.Similar to a French mirepoix (onions, celery, carrots), the trinity is the flavor base for most Cajun and Creole dishes, including étouffée, jambalaya, and gumbo.Ĭajun shrimp pasta with Andouille is a bit of a riff on Pastalaya, a pasta dish found in and around Louisiana, and while this is great for Mardi Gras celebrations, we find ourselves making this all year long because it's so easy and damn good.Įach number corresponds to the numbered written steps below. Besides the Cajun spice, what makes this a Cajun dish is the use of the "trinity", a blend of bell peppers, celery, and onion. ![]()
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