Bayou Bucatini Recipe
Andouille sausage and shrimp in a Creole etouffee sauce, tossed with bucatini pasta.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Protein
Pasta
Vegetables
Sauce
Method
Preparation
- 1
Cook the Pasta
In a large pot, bring salted water to a boil. Add the bucatini pasta and cook according to package instructions until al dente. Drain and set aside.
- 2
Prepare the Sausage and Shrimp
Slice the andouille sausage into thin rounds. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced sausage and sauté until browned, about 5-7 minutes. Remove and set aside.
Cooking the Sauce
- 3
Sauté Vegetables
In the same skillet, add the remaining tablespoon of olive oil. Add the diced onion, green bell pepper, and celery. Sauté until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- 4
Add the Broth and Seasoning
Pour in the chicken broth and diced tomatoes (with their juices). Stir in the Creole seasoning, salt, black pepper, and cayenne pepper. Bring the mixture to a simmer.
- 5
Incorporate the Shrimp and Sausage
Add the cooked sausage and shrimp to the skillet. Cook until the shrimp are pink and cooked through, about 3-5 minutes.
Combining Ingredients
- 6
Mix Pasta with Sauce
Add the cooked bucatini pasta to the skillet and toss everything together until the pasta is well coated with the sauce. Cook for an additional 2-3 minutes to heat through.
- 7
Garnish and Serve
Remove from heat, stir in the chopped green onions. Serve hot and enjoy your Bayou Bucatini!