Shrimp and Sausage Jambalya Pasta

Shrimp and Sausage Jambalya Pasta

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by Andria Gaskins

WCNC.com

Posted on February 22, 2013 at 12:51 PM

Updated Friday, Feb 22 at 1:28 PM

www.queencitykitchen.com

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.
 

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