Bring some fresh shrimp home, or look for Wild Caught Louisiana Shrimp at your local grocer, and try out this super easy Cajun Shrimp Pastalaya recipe.
[Image from Morgan's Restaurant, posted by "SweetpeaSue."]
Ingredients
- 1 tablespoon olive oil
- 1/2-pound shrimp, peeled and deveined
- 1/2-pound Andouille sausage, diced
- 1/2-cup onion, coarsely chopped
- 1/2-cup red and yellow bell pepper, coarsely chopped
- 2 teaspoons minced garlic
- 2 (14.5-oz) cans diced tomatoes, not drained
- 1/4-cup water
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 2 teaspoons Beazell’s Cajun Seasoning, or to taste
- 1 tablespoon butter
- 1 green onion. sliced
- Salt to taste
- Parmesan cheese
- 3 cups dry medium pasta shells, cooked
Directions
Heat olive oil in a large Dutch oven Place chrimp in the pot and sprinkle with Beazell’s Cajun Seasoning. Cook about 5 minutes or until pink. Remove and set aside. Add sausage and brown on all sides Remove from pot and set aside. Add onion and bell peppers. Cook for about 5 minutes or until tender and wilted. Add minced garlic. Stir in the diced tomatoes and 1/4 cup water; bring to a boil. Add sausage, thyme, basil, and Beazell’s Cajun Seasoning. Return to boil then reduce to medium low and cook for 5 minutes. Stir in cooked shrimp. Cook another 5 minutes. Sitr in butter and green onion. Adjust seasoning as needed. Serve over your cooked pasta shells. Sprinkle on cheese as desired.
