Crawfish and Andouille Pastalaya
Makes 8 Servings
Ingredients
- ½ pound peeled and deveined medium fresh shrimp
- ½ pound andouille sausage, cut into ¼-inch pieces
- 1 cup diced yellow onion
- ½ cup diced red bell pepper
- ½ cup diced green bell pepper
- 3 cloves garlic, minced
- 3 tablespoons Cajun seasoning
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 tablespoons canola oil
- 1 (16-ounce) package cooked crawfish tails
- 1 cup chicken stock
- 1 cup chopped tomato
- 12 ounces fettuccine, cooked according to package directions
- Garnish: chopped fresh parsley
Instructions
- In a large bowl, combine shrimp, sausage, onion, bell peppers, garlic, Cajun seasoning, salt, and pepper.
- In a large Dutch oven, heat oil over medium-high heat. Add shrimp mixture; sauté until vegetables are tender, 4 to 5 minutes. Add crawfish, stock, and tomato; cook for 1 minute. Add cooked pasta, tossing together to coat. Sprinkle with parsley, if desired.
