Bourbon Street Recipe
blackened shrimp, crawfish, and andouille sausage with tomatoes and green onions in a spicy cajun cream sauce with gluten free penne
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Cook the Pasta
In a large pot, bring water to a boil and cook the gluten-free penne according to package instructions. Drain and set aside.
- 2
Prepare the Shrimp and Sausage
In a large skillet, heat olive oil over medium-high heat. Season the shrimp with Cajun seasoning, salt, and black pepper. Add the shrimp and sliced Andouille sausage to the skillet, cooking until the shrimp are pink and opaque, about 3-4 minutes. Remove from skillet and set aside.
- 3
Make the Sauce
In the same skillet, add minced garlic and sauté for about 1 minute until fragrant. Add diced tomatoes and cook for 2-3 minutes. Pour in the heavy cream and stir well. Let it simmer for 5 minutes until slightly thickened.
- 4
Combine Ingredients
Add the cooked shrimp, crawfish, and sausage back to the skillet. Stir in the cooked penne and chopped green onions. Cook for another 2-3 minutes, allowing everything to heat through and combine.
- 5
Serve
Serve hot, garnished with additional green onions if desired.
