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This creamy Cajun shrimp and sausage pasta dish was inspired by the flavors of gumbo. Like lots of gumbos, this recipe starts with a roux that adds depth and complexity to the creamy sauce. We like this with a simple green salad and crusty bread.
Ingredients
- 1/4 cup unsalted butter
- 1/4 cup all purpose flour
- 1 medium onion, chopped
- 1 cup chopped celery
- 2/3 cup red bell pepper
- 2/3 cup green bell pepper
- 2 clove garlic, minced
- 2 teaspoons ajun seasoning
- 1/2 cup chicken broth
- 1/2 pound smoked sausage
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon ground black pepper
- salt
- 1/2 pound raw shrimp, peeled and deveined (see Cook's Notes)
- 1/2 cup cream
- 12 ounces spaghetti, cooked
- fresh parsley for garnish (optional)
- lemon slices for garnish (optional)
Directions
Step 1
Melt butter in a large, heavy saucepan over medium heat until foamy, about 2 minutes. Stir in flour to foamy butter, whisking quickly to make sure there are no lumps. Continue stirring until roux turns a dark, reddish brown, about 5 minutes.
Step 2
Stir in onion, celery, bell peppers, and garlic. Cook and stir until the vegetables have begun to be tender, about 5 minutes.
Step 3
Stir in Cajun seasoning and chicken broth and bring to a boil. Add sliced smoked sausage and season with red pepper flakes, black pepper, and salt to taste. Cover, reduce heat to low, and simmer about 10 minutes.
Step 4
Remove cover, increase heat to medium high, and return to a boil. Add shrimp and cream, and cookuntil shrimp turn pink and are curled into a C-shape, about 3 minutes.
Step 5
Serve warm over cooked spaghetti. Garnish with fresh parsley and lemon slices, if desired.
Cook?s Note
Cajun seasoning has a lot of salt. Depending on your personal taste, adding salt may not be necessary. Just make sure you taste as you cook.I used medium-sized shrimp in this recipe (21 to 25 shrimp per pound). Smaller shrimp may be used, if desired, but make sure to adjust the cooking time.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 408 | |
| % Daily Value * | |
| Total Fat27g | 34% |
| Saturated Fat13g | 65% |
| Cholesterol114mg | 38% |
| Sodium1095mg | 48% |
| Total Carbohydrate28g | 10% |
| Dietary Fiber2g | 7% |
| Total Sugars4g | |
| Protein15g | |
| Vitamin C40mg | 200% |
| Calcium68mg | 5% |
| Iron2mg | 9% |
| Potassium467mg | 10% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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