Monday, April 23, 2018
Cajun Shrimp Pastalaya
What’s pastalaya? It’s everything you love about classic Cajun jambalaya—Andouille sausage, fresh shrimp, the kick of Cajun seasoning—with a hearty pasta twist. If you’ve made one-pot spaghetti so many times you can’t see straight, this perfectly spicy one-pot pasta is here to get you out of that shrimp pasta rut
1 tablespoon olive oil
1/2 pound Andouille sausage, sliced
1/2 white onion, diced
1/2 cup diced celery
1 can (14.5 oz) Muir Glen™ Organic Diced Tomatoes or tomatoes of you choice)
1 pound penne pasta
1 tablespoon Cajun seasoning
3 cups chicken stock
1 pound large shrimp, peeled and deveined
Salt and pepper
Fresh parsley, for garnish
1 Add 1 tablespoon of olive oil to a large Dutch oven over medium heat. Add sliced sausage, white onion and celery to pan and cook 3 to 4 minutes until veggies soften.
2 Meanwhile, peel and devein the shrimp. Tip: use a small paring knife or kitchen shears to cut down the back of the shrimp and wash out the vein. Leave tails on and set aside.
3 Add tomatoes, penne pasta, Cajun seasoning and chicken stock to the Dutch oven. Bring mixture to a simmer and reduce heat to low. Cover and simmer for 6 minutes.
4 Stir well, then replace lid and cook for another 4 minutes. At this point, the pasta will be mostly cooked and most of the liquid absorbed.
5 Add the peeled and deveined shrimp to the pan and stir to combine. Cover and cook 3 minutes more.
6 Remove lid and give everything a good stir. Taste the pastalaya and season with salt and pepper to your liking. Garnish with fresh parsley.
If at any point the dish looks dry, add more water or stock to the pot. The pot should never be completely dry.
There are many Cajun seasonings in most stores these days. You can use any that you like for this dish. Some have more salt than others, so be sure to taste the pasta after it cooks and only season with salt before serving.