creole pasta

A spicy and creamy cajun shrimp pasta dish with blackened shrimp and andouille sausage.

Creamy Cajun Shrimp Pasta with Sausage

shrimp,

andouille sausage, about ½ pound, sliced into rounds

Olive oil

½ medium yellow onion, thinly sliced

red bell pepper, thinly sliced

thyme

smoked paprika

cajun/creole spice mix

brown sugar

garlic, finely chopped (1 large or 2 small)

tomatoes

chicken broth

Worcestershire sauce

heavy cream, or ½ & ½ (I prefer heavy cream!!)

fettuccine or farfalle (bowties)

Kosher salt and fresh cracked black pepper

Parmesan and chopped parsley,

Bring large pot of water to boil for pasta.  Toss shrimp with 1 - 2 tablespoons of cajun seasoning and coat well.  Heat a large skillet over medium high heat and drizzle bottom of pan with olive oil.  Add shrimp and cook for 2 minutes or so until starting to curl.  Flip shrimp over and cook another minute or two and then remove to a plate and set aside.  Drizzle pan with a little more olive oil, add sausage and brown until nicely caramelized, about 4 - 5 minutes.  Remove to plate, set aside.

Add pasta to salted boiling water and cook until al dente, a minute less than package instructions.

Lower heat to medium and add another good drizzle of olive oil to the pan, add the onion, red bell pepper, thyme, smoked paprika, 1 tablespoon cajun seasoning, brown sugar and a generous pinch of salt.  Sauté until onion and pepper have softened a bit, scraping up any browned bits that you can.  Add the garlic and cook until fragrant, about 30 seconds.

Add crushed tomatoes, chicken broth and Worcestershire sauce and bring to a simmer, stirring and scraping up any brown bits from bottom of pan, simmer a couple minutes.  Add cream and stir to combine, bring to a simmer.  Once simmering, add cooked pasta and andouille sausage and stir to combine and heat through, 2 - 3 minutes.  Add more chicken broth or cream if it seems dry or you'd like more sauce (I added ¼ cup of each).  Salt and pepper to taste and then lastly, add blackened shrimp and combine, or place shrimp on top of pasta.  Sprinkle with some more freshly cracked black pepper, grated Parmesan and chopped parsley.  Enjoy!

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Creamy Cajun Shrimp Pasta with Sausage. A spicy and creamy cajun shrimp pasta dish with blackened shrimp and andouille sausage.

Pastalaya is a super tasty pasta dish featuring shrimp, chicken and sausage smothered in a creamy, cheesy sauce full of Louisiana flavors.

Pastalaya (Jambalaya Pasta)

penne pasta

andouille sausage (see note 1)

boneless skinless thigh or breast, cut into 1 inch chunks

tbsp Creole seasoning, divided

tbsp cooking oil

green bell pepper, diced

red bell pepper, diced

onion,

garlic cloves, finely diced

tsp Louisiana hot sauce

heavy cream (see note 2)

parmesan cheese

Divide 1 tsp of the Creole seasoning between...

Divide 1 tsp of the Creole seasoning between the shrimp and chicken so they can marinate for a few minutes while you’re prepping the other ingredients.

Cook pasta to your preferred doneness, according to...

Cook pasta to your preferred doneness, according to the directions on the package.

Heat oil in a pot (or very large...

Heat oil in a pot (or very large skillet) over medium high heat. Sear shrimp 1-2 minutes per side, then remove to a plate.

Add chicken and sausage. Brown 5-6 minutes.

Push the meats to the edge of the...

Push the meats to the edge of the pan, then add in the onion, peppers and garlic. Sauté for a few minutes, until they veggies start to soften.

Add tomatoes, chicken broth, hot sauce and remaining...

Add tomatoes, chicken broth, hot sauce and remaining Creole seasoning. Bring to a low boil, reduce heat to medium low and simmer, uncovered, for about 10 minutes.

Stir in the cream and shredded parmesan cheese....

Stir in the cream and shredded parmesan cheese. One the cheese melts and the sauce is a uniform consistency, stir back in the shrimp along with the cooked pasta.

This recipe is so simple, it works great for an easy, week-night dish that the whole family will love!

Creole Pasta with Cajun Pork Tenderloin

Prairie Fresh Cajun Pork Tenderloin

red bell pepper

onion

mushrooms

olive oil

Alfredo Sauce

creole seasoning

oz Dry Penne Pasta (cooked)

Start by removing the pork tenderloin from the fridge to start coming up to temperature.  Fire up grill, and put salted water on for penne.  Slice vegetables.  Cook pasta, drain and toss with a bit of olive oil to keep it from sticking.

Grill pork tenderloin.  For an average sized pork tenderloin, I usually grill it for a total of 10-12 minutes or until a meat thermometer gets to 140 degrees.  Remove to a plate, cover and let rest.

In a large skillet, add olive oil, onions, mushrooms and red bell peppers.  Cook for 2-3 minutes, then add garlic.  Cook until onions are softened and opaque.  Add alfredo sauce and stir until hot, then add creole seasonig and pasta.   Cook until hot.  Slice pork tenderloin and add to dish and toss to coat the pork.  Enjoy!

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