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  • Writer's pictureTommy Centola

Shrimp and Andouille Pastalaya

The first reference I remember of the dish Pastalaya was on the menu at Mr. B's Bistro in the 1980's. This take on jambalaya obviously replaces the rice with pasta. If you haven't tried it before, what are you waiting on?

2 tablespoons butter

12 ounces andouille sausage, cut into 1/4-inch thick slices

1 pound peeled and deveined large fresh shrimp

1 tablespoon plus 1 teaspoon Creole seasoning, divided

1 1/3 cups chopped onion

2/3 cup chopped green bell pepper

2/3 cup chopped celery

6 cloves garlic, minced

1 (28-ounce) can whole plum tomatoes, undrained

1 cup chicken stock

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh thyme

1 teaspoon firmly packed dark brown sugar

3/4 teaspoon kosher salt

12 ounces fusilli pasta, cooked according to the package directions

In a large Dutch oven, heat butter over medium heat. Add andouille; cook, stirring frequently, until browned, 6 to 8 minutes. Using a slotted spoon, transfer andouille to a medium bowl.

Add shrimp to the pot; sprinkle with /2 teaspoon Creole seasoning. Cook, stirring frequently, until pink and firm, 2 to 3 minutes. Transfer shrimp to bowl with andouille.

Add onion, bell pepper, celery, and garlic to pot; cook until vegetables are softened, 3 to 4 minutes. Add tomatoes, stock, parsley, thyme, brown sugar, salt, and remaining Creoleseasoning. Break up tomatoes using a wooden spoon; bring to a boil. Reduce heat to medium, simmer until slightly thickened, about 15 minutes.

Stir in andouille mixture and cooked pasta, tossing to coat.


Creole & Cajun Comfort Food is now available online.

Good Cooking, Good Eating and Good Living!!!

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