Tuesday, June 11, 2013

Cajun Shrimp Pastalaya

So my friend Guilllera posted this the other day. She got is from Beazell's Cajun Seasoning page. I looked at it and went, "MMMM" and shared it to D's page. He made it.

It wasn't very spicy, but it did have a lot of flavor. I definitely enjoyed it and wanted it again.

Cajun Shrimp Pastalaya

1 tablespoon EVOO (extra virgin olive oil)
1/2 lb. Shrimp, peeled and deveined
1/2 lb. Andouille sausage, diced
1/2 cup onion, coarsely chopped
1/2 cup red & yellow bell peppers, coarsely chopped
2 teaspoons of minced garlic
2 (14.5 ounce) cans of diced tomatoes, undrained
1/4 cup of water
1 tsp. dried thyme
1 tsp. dried basil
2 tsp. Beazell's Cajun seasoning or to taste
1 Tbsp. butter
1 green onion, sliced
Salt, to taste
Parmesan cheese
2 cups dry medium pasta shells, cooked

Heat EVOO in a large Dutch oven. Place shrimp in the pot and sprinkle with Beazell's Cajun Seasoning. Cook them about 5 minutes or until pink, then remove them and set aside. Add the sausage and brown it on all sides and then remove it from pot and set aside. Add the onion and bell peppers and cook for about 5 minutes, or until tender and wilted. Add the minced garlic.

Stir in the diced tomatoes and 1/4 cup water; bring to a boil. Once boiling, add the sausage, thyme, basil and Beazell's Cajun Seasoning, return to boil; reduce to medium low, cook for 5 minutes. Stir in your cooked shrimp. Cook another 5 minutes to blend the flavors. Stir in the butter and green onion. Taste, add salt and adjust Beazell's Cajun Seasoning as needed.

Serve over your cooked pasta shells. You can top this with Parmesan cheese!

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