Spicy Shrimp & Andouille Sausage Fusilli
Were you looking for a quick and flavorful pasta dish? Look no further than this Spicy Shrimp & Andouille Sausage Fusilli. Combining succulent shrimp, smoky andouille sausage, and spicy seasonings will leave your taste buds craving more. This recipe is perfect for those who enjoy a little heat but can be easily adjusted to suit your spice preference. Serve it for a weeknight dinner or impress guests with a delicious and satisfying meal. Either way, this dish is sure to please!
What is Creole Food?
Creole cuisine revolves around cultural influences found in Louisiana from populations present there before its sale to the United States in the Louisiana Purchase of 1803.
The common thread in all Creole foods is that it is spiced with seasonings like paprika, red pepper, garlic, and onion. The flavors contribute to red beans and rice, gumbo, and gravies that taste AWESOME!
What culture is Creole?
“Creole” refers to the descendants of the French and the Spanish in the 1700s who 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.
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.
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The Flavors of Creole Cooking
One of the most well-known flavor bases of Creole cooking is the trinity. It combines onion, celery, and bell pepper; it serves as a building block for most creole and cajun dishes.
To be true to tradition, you’ll always sauté the trinity with oil until the veggies are soft and translucent. It’s added after the meat is browned so 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.
Creole Cuisine & Country Music
Two of my favorite things in the whole wide world are 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, 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
EQUIPMENT
- Large skillet
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
- ¾ cup Bell Peppers 1/4 cup each, yellow, red, green peppers, julienne cut
- ¼ medium Red Onion julienne cut
- 1 stalk Celery diced small
- 17.6 ounce Box Chopped Tomatoes
- 1 tablespoon dried Oregano
- 1 tablespoon dried Basil
- ½ teaspoon Salt
- Parmesan Cheese
- Fresh Parsley to garnish
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 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!
YOUR OWN NOTES
Nutrition
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(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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