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