Louisiana Cookin’ – September-October 2019

25 louisianacookin.com

SHRSHRIMPMPANDANDANDOUANDOUILLELLE

PASTALAYAPA S TA L AYA
MAKES 10 TO 12 SERVINGS

This weeknight winner packs an
impressive amount of fl avor.

2 tablespoons unsalted butter
12 ounce package andouille sausage,
cut into ¼-inch-thick slices
1 pound peeled and deveined large
fresh shrimp
1 tablespoon plus ½ teaspoon
Creole seasoning*, divided
1⅓ cups chopped onion
⅔ cup chopped green bell pepper
⅔ cup chopped celery
6 cloves garlic, minced
1 (28-ounce) can whole plum
tomatoes, undrained

1 cup low-sodium chicken broth

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh thyme

1 teaspoon fi rmly packed dark

brown sugar

¾ teaspoon kosher salt

12 ounces fusilli pasta, cooked

according to package directions

Garnish: chopped fresh parsley,

chopped fresh thyme

1. In a large Dutch oven, heat butter
   over medium heat. Add andouille;
   cook, stirring frequently, until
   browned, 6 to 8 minutes. Using a
   slotted spoon, transfer andouille to a
   medium bowl.


2. Add shrimp to pot; sprinkle with
   ½ teaspoon Creole seasoning. Cook,
   stirring frequently, until pink and

fi rm, 2 to 3 minutes. Transfer shrimp

to bowl with andouille.

3. Add onion, bell pepper, celery, and
   garlic to pot; cook until vegetables
   are softened, 3 to 4 minutes. Add
   tomatoes, broth, parsley, thyme,
   brown sugar, salt, and remaining
   1 tablespoon Creole seasoning.
   Break up tomatoes using a wooden
   spoon; bring to a boil. Reduce heat
   to medium; simmer until slightly
   thickened, about 15 minutes.


4. Stir in andouille mixture and
   cooked pasta, tossing to coat. Garnish
   with parsley and thyme, if desired.

*We used Zatarain’s Creole Seasoning.