• Tommy Centola

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.


Enjoy!!!

Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

#CreoleandCajunComfortFood

Good Cooking, Good Eating and Good Living!!!

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