Crawfish, Shrimp and Andouille Pastalaya
One of the dishes I love to eat and cook is crawfish Pastalaya. It's fun to bring it to another level by adding andouille and shrimp. See what you think?
1/2 pound peeled and deveined medium fresh shrimp
1/2 pound andouille sausage, cut into 1/4-inch pieces
1 cup diced onion
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
3 cloves garlic, minced
3 tablespoons Creole seasoning
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 tablespoons canola oil
1 pound crawfish tails
1 cup seafood stock
1 cup chopped tomato
12 ounces fettuccine, cooked according to package directions
Fresh chopped parsley for garnish
In a large bowl, combine shrimp, sausage, onion, bell peppers, garlic, Creole seasoning, salt and pepper.
In a large dutch oven, heat oil over medium-high heat. Add shrimp mixture; sauté until vegetables are tender, 4 to 5 minutes. Add crawfish, stock, and tomato; cook for 1 minute. Add cooked pasta, toss together to coat. Sprinkle with parsley and serve.
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Good Cooking, Good Eating and Good Living!!!