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Spicy Shrimp & Andouille Sausage Fusilli | A Quick, Tasty Gluten-Free One Skillet Meal

This recipe for Spicy Shrimp & Andouille Sausage Fusilli is a quick and tasty meal that’s simple to make and oh so flavorful!
Add a side salad and Garlic Baguette, and you’ll have dinner that makes any occasion at your table special.
Spicy Shrimp & Andouille Sausage Fusilli
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Two of my favorite things in the whole wide world is Creole Cuisine and country music. And, when the country music is classic 1950s sung by none other than the great Hank Williams, the day can’t get much better. What’s more is that you don’t have to be from down south to enjoy both!

The Song:

Goodbye Joe, me gotta go me oh my oh
Me gotta go pole the pirogue down the bayou
My Yvonne, the sweetest one, me oh my oh
Son of a gun, we’ll have big fun on the bayou
– Hank Williams – Jambalaya | MGM |
Click to Listen!

THIS QUICK, TASTY GLUTEN-FREE ONE-SKILLET MEAL IS ALL ABOUT FLAVOR! THE RECIPE COMBINES SHRIMP, SPICY SMOKED ANDOUILLE PORK SAUSAGE, PEPPERS, ONIONS, TOMATOES, WINE, AND SEASONINGS WITH PASTA FOR A CREOLE-STYLE CUISINE THAT ANY FOODIE FANATIC WILL ENJOY!

This recipe for Spicy Shrimp & Andouille Sausage Fusilli is a quick and tasty meal that’s simple to make and oh so flavorful! Add a side salad and Garlic Baguette, and you’ll have a dinner to make any occasion at your table special.

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Spicy Shrimp & Andouille Sausage Fusilli

Spicy Shrimp & Andouille Sausage Fusilli | A Quick, Tasty Gluten-Free One Skillet Meal

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Spicy Shrimp & Andouille Sausage Fusilli

Course: Dinner, Main Course, Supper
Cuisine: American
Keyword: andouille sausage, Fusilli, Noodles, peppers, shrimp
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Slide to Adjust Servings: 6
Calories: 228kcal
Author: Kymberley Pekrul | G-Free Deliciously
This recipe for Spicy Shrimp & Andouille Sausage Fusilli is a quick and tasty meal that’s simple to make and oh so flavorful! Add a side salad and Garlic Baguette, and you’ll have dinner that makes any occasion at your table special.
Print Recipe

Ingredients

  • 9 ounce gluten-free Fusilli Noodles pre-cooked to manufacturer’s directions
  • 12 large Shrimp 21/25 count, uncooked, shell on
  • 1 ring gluten-free Andouille Sausage sliced into coins
  • 1 Tablespoon Olive Oil
  • 2 teaspoons Garlic minced
  • 1 Tablespoon Butter
  • 1 Teaspoon Red Pepper Flakes
  • 2 Tablespoon White Wine
  • 1/4 yellow bell pepper julienne cut
  • 1/4 green bell pepper julienne cut
  • 1/4 red bell pepper julienne cut
  • 1/4 Red Onion julienne cut
  • 17.6 ounce Chopped Tomatoes one box
  • 1 Tablespoon dried Oregano
  • 1 Tablespoon dried Basil
  • 1/2 teaspoon Salt
  • 1 Tablespoon Parmesan Cheese
  • 1 Tablespoon Fresh Parsley chopped

Instructions

  • Soak shrimp in lemon juice and salt for at least an hour before preparing. Break open the shell along the underside and peel it off by working your thumbs under the shell to crack it open. As the shell cracks, you’ll be able to peel it away from the shrimp. Pinch off the tail. Score the shrimp along its back with a paring knife and gently rub the knife blade up the back side of the shrimp. You don’t need to cut very deeply. The vein will look like a long, gritty string. Pull the vein up with the tip of your paring knife by starting at the top and pulling towards the bottom. Keep pulling until the vein is removed, and discard. Rinse the shrimp under cool water.
  • Add oil, butter, and garlic in a large skillet over medium-low heat. When butter is melted add raw shrimp, red pepper flakes, and wine to sauté until the shrimp are pink in color and throughly cooked. When done, remove from skillet and set aside.
  • Add julienne pepper and red onion slices to skillet. Simmer 3-4 minutes until onion begins to turn translucent.
  • Add tomatoes, sausage, spices, and salt. Simmer for 5-minutes on medium-low.
  • Fold in shrimp and pre-cooked Fusilli noodles, combine by turning carefully. Heat until mixture begins to bubble.
  • Top with Parmesan cheese and fresh parsley to garnish. Serve, enjoy!

(Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.)

Copyright © 2018 Kymberley Pekrul | G-Free Deliciously | gfreedeliciously.com

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Kymberley Pekrul

A TIDBIT OR TWO ABOUT KYMBERLEY:

  • The activities I to do most are cooking, being creative with food, gardening, quilting, sewing, and writing!
  • In my life, I have traveled to 31 of the states in the USA where I’ve enjoyed the food, history, people and the local culture while visiting. Among the places, I’ve lived in Arizona, California, Michigan, and Wisconsin.
  • As a little girl I grew up living next door to my grandma and grandpa on a small lake in rural southern Michigan.
  • The first thing I learned to make was pancakes.
  • The craziest thing I ever made was mint-flavored green cupcakes when I was 13. My family didn’t like them 🙄  Learn more →

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Mark and Kymberley Pekrul

hey! i’m so
 Happy to Meet You!

I’m Kymberley: former nonprofit director, now full-time blogger. My husband Mark, and I share our rural home in the heart of Central Wisconsin in an area known as “The Holyland.” We love visiting cool places across America, learning about the food, the people, culture, and the local history. Our favorite things are eating great food, dark chocolate, weekend coffee, lazy summer days, all sorts of music, and time with our grandchildren.  
Learn more →

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