If you crave flavor but don't want to spend all day in the kitchen, this quick, tasty one-skillet meal has everything you're looking for!
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Spicy Shrimp & Andouille Sausage Fusilli

Spicy Shrimp & Andouille Sausage Fusilli

My 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 Creole-Style dinner to make any occasion at your table special.

The term “Creole” refers to the people that were descendants of the French and the Spanish in the 1700s that settled in New Orleans, Louisiana. Creole food, as it’s known, is a blend of flavors from different cultures: German, Spanish, French, African, and many more.

The common thread in all Creole food is that they’re foods that are spiced with seasonings like paprika, red pepper, garlic, and onion. The flavors contribute to dishes like red beans and rice, gumbo, and gravies that taste absolutely AWESOME!

Packed with traditional Creole flavors, the recipe for Spicy Shrimp & Andouille Sausage Fusilli combines shrimp, spicy smoked andouille sausage, peppers, onions, tomatoes, wine, and just the right amount of spice with pasta for an American South Creole-style dish.

One of the most well-known flavor bases of Creole cooking is the trinity. It consists of the combination of using onion, celery, and bell pepper; and serves as a building block for most creole and cajun dishes.

To be true to tradition, the trinity is always sautéed with oil until the veggies are soft and translucent. It’s added after the meat is browned, so that the onion, celery, and bell pepper can work its “magic” by scraping up all the seasoned meat bits left in the pot. It differs from the usual three-part combination, mirepoix (celery, onion, and carrot) because it adds the mild spice from the bell pepper rather than a slight sweetness from the carrot.

As in other types of cooking, creole food is open to interpretation and only needs to come from the heart. And, when you genuinely put good in, you will get good out.

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!

Spicy Shrimp & Andouille Sausage Fusilli
To serve, top with grated Parmesan cheese and fresh chopped parsley!

My 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 to make any occasion at your table special.

Learn how to adjust the serving size.

Spicy Shrimp & Andouille Sausage Fusilli

Spicy Shrimp & Andouille Sausage Fusilli

This recipe for Spicy Shrimp & Andouille Sausage Fusilli is a quick and tasty meal that’s so simple to make and oh so flavorful too!
5 from 1 vote
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Course: Dinner, entree, Main Course
Cuisine: American
Keyword: pasta, sausage, shrimp, veggies
Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 6
Calories: 221kcal


  • Large skillet


  • 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
  • 3/4 cup Bell Peppers 1/4 cup each, yellow, red, green peppers, julienne cut
  • 1/4 medium Red Onion julienne cut
  • 1 stalk Celery diced small
  • 17.6 ounce Box Chopped Tomatoes
  • 1 tablespoon dried Oregano
  • 1 tablespoon dried Basil
  • 1/2 teaspoon Salt
  • Parmesan Cheese
  • Fresh Parsley to garnish


  • 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 sliced sausage, raw shrimp, red pepper flakes, and wine to sauté until the shrimp are pink in color and thoroughly cooked. When done, remove from skillet and set aside.
  • Add julienne bell pepper, red onion slices, and diced celery to skillet. Simmer 3-4 minutes until onion begins to turn translucent.
  • Add tomatoes, spices, and salt. Simmer for 5-minutes on medium-low.
  • Fold in sausage, shrimp and pre-cooked Fusilli noodles, combine by turning carefully. Heat until the mixture begins to bubble.
  • Top with Parmesan cheese and fresh parsley to garnish. Serve, enjoy!

Copyright © 2017-2020 Kymberley Pekrul | G-Free Deliciously | gfreedeliciously.com | All content, and photographs are copyright protected. The sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please read my Photo Use Policy for detailed guidelines and further clarification.

Recipe Card powered by WP Recipe Maker | Nutrition by NutriFox

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

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Kymberley @gfreedeliciously

Kymberley @gfreedeliciously

Hi, I'm Kymberley, the creator of G-Free Deliciously and the Amazing, Glorious Journey Programs. I pray that my work will inspire you to honor your body through God and Good Food from the inside out, all while enjoying your Amazing, Glorious Journey!

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Being creative, cooking, fresh veggies, the violin, decorating for holidays, sewing, hand-quilting, cowgirl boots, country music, fresh herbs in pots, blowing dandelions to the wind, walking barefoot in the grass, hanging out with eclectic interesting people, reading, writing, warm lazy summer days, and yoga!

Gluten, cilantro, mixed vegetables (the frozen kind I grew up with), negativism, rudeness, narcissism, overstaying a welcome,
not helping out, liars, promiscuity, cockiness, know-it-alls, being overly-dramatic, goal-less-ness, poor hygiene, chauvinism, lacking a sense of humor, excessive competitiveness, Laziness, horrifying spellers, people-bashing, criticism and mockery of others and their beliefs, flakiness (because flaky people are really unappealing), more swagger than substance, people who constantly manage others (those folks who think they have all the answers…)

Lambrusco, my iPad, popcorn suppers, dark chocolate, cookbooks, Almond-Rocca, historical romances, sun-bathing, weekend coffee with a good book in bed, PBS cooking shows, romantic comedies, cozy sweaters, fuzzy socks, and fragrant bubble baths with soft music and wine…

Say please and thank you, LAUGH, Pray often, ENCOURAGE others, Be KIND, HONEST, HAPPY, Keep your PROMISES, Be GRATEFUL, Wash your hands, FORGIVE yourself and others, LISTEN, Have FAITH, Be CONFIDENT, Honor your parents, CHERISH your children and grandchildren, TREASURE your family, ABIDE in GOD’s love, Be POLITE, Guard your HEART, SEEK your purpose, FEED your mind, body and soul, Be HOPEFUL, Resist temptation, Lay your burdens down, TRUST your gut, CONNECT with nature, Know that GOD made you perfect just the way you are, SERVE others, LIVE to love, Be COURAGEOUS, Shine bright, OPEN your mind, RESPECT differences, HONOR your inner hunger, SING loud, Be PROUD of who you are, Practice PATIENCE, Never give up, WEATHER the storms of life, Say I love you, LOVE one another

  • I’ve traveled to 32 states in the USA where I’ve enjoyed the food, history, people and the local culture while visiting.
  • Among the states, I’ve lived in are Arizona, California, Michigan, and Wisconsin.
  • My favorite island is Maui.
  • I’ve also been to Canada and Mexico.
  • I rode horses as a kid, and barrel-raced.
  • I broke my neck when I was 18 and went to senior prom in a neck brace.
  • 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 cook was pancakes.
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Where my passion is all about helping people to create lasting change in their health and life by making delicious, nutritious choices for eating better. Here you'll find easy recipes that use only real, whole foods with ingredients you can trust. Gluten-free meals that never, ever compromise on taste, which save you time - even when life gets busy.


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