Shrimp and Sausage Jambalya Pasta
2 tablespoons vegetable oil
1 pound andouille sausage, halved and cut into 1-inch pieces
1 medium onion, diced
1 green bell pepper, diced
2 stalks celery, diced
2 cloves garlic, minced
3 teaspoons Cajun seasoning
1 teaspoon fresh thyme leaves, chopped
1 tablespoon tomato paste
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
1 (14.5-ounce) can crushed tomatoes
1 cup chicken stock
2 bay leaves
1 pound linguine
1 pound large shrimp, peeled and deveined
5 green onions, sliced (green and white parts)
2 tablespoons chopped fresh parsley
1 lemon, cut into wedges
Hot sauce, for serving
Heat the oil in a large skillet over medium heat. Add the sausage and cook until slightly browned, about 5 minutes. Transfer the sausage to a plate. Add the onions, bell peppers and celery to the skillet and cook until tender, stirring occasionally, about 5 minutes. Stir in the garlic, 2 teaspoons Cajun seasoning, thyme, tomato paste, Worcestershire sauce and hot sauce, and cook 1 additional minute, stirring constantly. Add the tomatoes, stock, bay leaves and sausage, and simmer until thickened, about 25 minutes.
Meanwhile, bring a large pot of salted water to a boil. Cook the linguine, according to package instructions until al dente, about 9 minutes and drain, reserving 1 cup pasta water.
Add the shrimp to the sauce and cook until just pink, 3 to 5 minutes. Remove the bay leaves.
Add the pasta to the sauce and toss to coat, garnish with green onions and parsley. Serve immediately.
