Creole Pasta with Shrimp and Andouille Sausage
Indulge in the art of Creole cooking with our Pasta creation. This recipe celebrates the bold and spicy flavors of the cuisine, uniting shrimp and andouille sausage in a dish that's both satisfying and unforgettable.
- 8 ounces penne or your favorite pasta
- 1/2 lb pound large shrimp, peeled and deveined
- 1/2 pound andouille sausage, sliced
- 1 onion, finely chopped
- 1 bell pepper, finely chopped
- 2 celery stalks, finely chopped
- 3 cloves cloves garlic, minced
- 1 can (14 oz) diced tomatoes, drained
- 1 teaspoon Creole seasoning (adjust to taste)
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1/4 cup chicken broth
- 1/4 cup heavy cream
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Fresh parsley for garnish
Cook the pasta according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium-high heat. Add the sliced andouille sausage and cook until browned. Remove from the skillet and set aside.
In the same skillet, add the chopped onion, bell pepper, and celery. Sauté until the vegetables are tender.
Add minced garlic and cook for another minute until fragrant.
Stir in diced tomatoes, Creole seasoning, paprika, cayenne pepper, salt, and black pepper. Cook for a few minutes until the flavors meld together.
Pour in the chicken broth and heavy cream. Simmer for about 5 minutes to allow the sauce to thicken.
Add the cooked shrimp and cooked andouille sausage to the skillet. Cook until the shrimp turn pink and are fully cooked.
Gently fold in the cooked pasta until it's coated with the Creole sauce and mixed with the shrimp and sausage.
Serve the Creole Pasta in individual plates, garnished with fresh parsley.
Serve the Savory Creole Pasta with crusty French bread or garlic bread. This dish captures the vibrancy and spiciness of Creole cuisine, making it a delightful choice for those who crave bold and flavorful dishes.