For a change of pace, Andouille sausage is delicious ~ add some shrimp and seasonings and you’re sure to enjoy a tasty meal!
Andouille sausage is French in origin, having a unique spicy flavor, being made primarily from pork, garlic, red and black peppers, wine and onions. It is cased in a blackened skin, and then is heavily smoked over pecan logs and sugar cane. It can be served cold, in slices, as an hors d’oeuvre; however, it is mainly used in Cajun and Creole dishes such as jambalaya and gumbo.
Cajun cuisine is one of our favorites and always reminds us of NOLA ~ actually, I can’t get enough of either of them. Serving it over angel hair pasta is pretty great!
Shrimp with Andouille and Angel Hair Pasta
8 ounces angel hair pasta
2 tablespoons olive oil
½ pound Andouille sausage, cut into ¼” slices
3 garlic cloves, minced
1 cup salsa verde
4 teaspoons flour
1½ cups chicken broth
¼ cup heavy cream
1 pound shrimp, deveined and peeled
3 green onions, sliced into thin rounds for garnish
To a large skillet, add olive oil over medium-high heat.
Add Andouille sausage and cook for 1-2 minutes.
Transfer to a plate and set aside.
Add garlic to skillet and cook for 30 seconds.
Stir flour into drippings until dissolved.
Whisk in broth and cream and cook until thickened, about 3 minutes.
Meanwhile, cook pasta according to package directions, drain well and set aside.
Add salsa to broth mixture in skillet and continue cooking for 2-3 minutes.
Transfer sausage to skillet.
Add shrimp and cook until shrimp are opaque, about 3-5 minutes.
To serve: Place pasta on a plate, top with shrimp mixture and sprinkle green onions over all.
Go visit my friend, Linda’s blog, @My Kind of Cooking for excellent tips and recipes. This is the last day to enter her great giveaway for “Joy Bauer’s Food Cures” book!