Shrimp and Andouille Pastalaya

This weeknight winner packs an impressive amount of flavor.

Shrimp and Andouille Pastalaya
Yields: 10-12 servings
  • 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 firmly 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 firm, 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.