NEW ORLEANS STYLE SHRIMP & SAUSAGE PASTA
I had some shrimp and smoked sausage that I needed to use up, so I started thinking about what I could do with it. I remembered a similar recipe that I had once at a restaurant that was very good. It inspired me to come up with this recipe and we both really enjoyed it, but it made a lot, so I'll have to freeze some. You can...
Provided by Elaine Bovender
Categories Pasta
Time 40m
Number Of Ingredients 12
Steps:
- 1. Cut tomato in quarters, then scoop out the seeds. Dice and set aside. Thinly slice tops of green onion. Chop basil leaves and slice smoked sausage. If using fresh shrimp, peel and devein and remove tails. Set aside. Reserve 7 or 8 shrimp to saute later.
- 2. Cook pasta according to package directions, then drain and rinse with cold water. Set aside.
- 3. In a dutch oven or large skillet with deep sides, melt butter. Saute onions, garlic, tomatoes and seasonings on medium high heat for about 7 to 8 minutes. Add sausage and brown well.
- 4. Pour in heavy cream and bring to a boil. Add cheese and sprinkle with additional creole seasoning, if desired. You may also add a dash of salt at this time, but keep in mind that the sausage and the cheese contains salt, so use your own judgement.
- 5. Once mixture comes to a boil, reduce heat to medium and cook uncovered for about 15 minutes to reduce, stirring occasionally. Add shrimp and cook for about 5 to 7 more minutes or until shrimp is pink.
- 6. Remove from heat and add pasta, gently stirring to coat. Garnish with sauteed shrimp and serve.
- 7. TO SAUTE THE EXTRA SHRIMP: In a small skillet, melt about 1 tablespoon of butter. Add about 3/4 teaspoon of minced garlic and the reserved shrimp. Sprinkle with creole seasoning and brown shrimp well. Use as a garnish for pasta dish.
CAJUN SHRIMP & SAUSAGE PASTA RECIPE - (4.1/5)
Provided by ladydee009
Number Of Ingredients 22
Steps:
- Heat 1 tablespoon of olive oil over medium high heat in a large saute pan. Season the shrimp with 2 teaspoons of the Essence. Place the shrimp in the pan and saute until almost done. Don't overcook, as they'll continue to cook when you add them to the sauce. Remove the shrimp from the pan and set aside. Place the remaining tablespoon of olive oil in the saute pan and onions and bell peppers. Saute, stirring occasionally, until the onions are translucent, about 3 minutes. Add the sausage and cook another minute. Add the garlic to the pan and saute for 30 seconds. Add the chicken stock to the pan and scrape with a spoon to remove any browned bits that have formed in the bottom of the pan, about 30 seconds. Add the thyme, 1 tablespoon of Essence and 1/2 teaspoon salt and cook for 2 minutes. Add the heavy cream to the pan and cook an additional 2 minutes. Return the shrimp to the pan and pasta to the pan. Continue to cook the sauce and pasta, stirring occasionally, for about 3-5 minutes. Remove from the heat and add the basil and Parmesan. To make the Essence Seasoning, just mix all of the ingredients and store in an airtight container.
NEW ORLEANS-STYLE SHRIMP
This festive meal is packed with big, bold NOLA flavors. The key is using the shrimp shells to make a tasty Worcestershire-spiked broth-excellent for sopping up with toasted French bread!
Provided by Food Network Kitchen
Categories main-dish
Yield 4 servings
Number Of Ingredients 8
Steps:
- Peel the shrimp, leaving the tails on; reserve the shells. Devein the shrimp, then rinse in a colander; drain and pat dry. Sprinkle with the Creole seasoning.
- Heat 2 tablespoons butter in a large skillet over high heat. Add the shrimp shells and half of the scallions and cook until the shells turn pink, 1 to 2 minutes. Add the Worcestershire sauce and 1 1/2 cups water and cook until reduced by half, about 5 minutes. Strain the shrimp broth through a fine-mesh sieve into a bowl; discard the solids.
- Melt the remaining 4 tablespoons butter in the skillet over high heat. Add the shrimp and the remaining scallions and cook until the shrimp start to turn pink, about 1 minute. Add the reserved shrimp broth and simmer until cooked through, about 3 more minutes.
- Meanwhile, put the corn in a microwave-safe dish and microwave until hot, 2 to 3 minutes. Cut the tomato into chunks. Divide the corn and tomatoes among bowls. Add the shrimp and ladle in the broth. Serve with bread.
CREOLE PASTA WITH SAUSAGE AND SHRIMP
A creamy white sauce pairs well with the andouille sausage and slightly spicy seasonings in this pleasing pasta dish from our Test Kitchen.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute the onion, celery, peppers, green onions and garlic in 2 tablespoons butter until tender. Stir in the cream, wine, Creole seasoning, salt, pepper flakes and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until thickened., In another large skillet, saute sausage and shrimp in remaining butter for 5-6 minutes or until shrimp turn pink. Drain fettuccine; toss with vegetable mixture, tomatoes and sausage mixture.
Nutrition Facts : Calories 538 calories, Fat 38g fat (21g saturated fat), Cholesterol 207mg cholesterol, Sodium 653mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 3g fiber), Protein 20g protein.
QUICK & EASY NEW ORLEANS SHRIMP
I've simplified my mom's Shrimp Creole-she made it for us growing up. Now it's effortless comfort food I make for my own family. -Crystal Milne, Urbana, Illinois
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, heat oil over medium heat. Add onion, celery and pepper; cook and stir 5-7 minutes or until tender. Add garlic; cook 1 minute longer., Stir in tomato sauce, diced tomatoes, water, Worcestershire sauce and cayenne; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until slightly thickened, stirring occasionally. Add shrimp; cook 2-4 minutes or until shrimp turn pink. Serve with rice.
Nutrition Facts : Calories 371 calories, Fat 10g fat (2g saturated fat), Cholesterol 138mg cholesterol, Sodium 720mg sodium, Carbohydrate 48g carbohydrate (6g sugars, Fiber 6g fiber), Protein 24g protein.
More about "new orleans style shrimp sausage pasta recipes"
11 CLASSIC NEW ORLEANS SHRIMP RECIPES TO CURL YER TOES
From allrecipes.com
Author Carl HansonPublished Feb 20, 2020Estimated Reading Time 3 mins
- Chef John's Shrimp Etouffee. View Recipe. Here's Chef John's take on a spicy New Orleans classic. No shrimp on hand? You can also make this tremendous all-purpose gravy with chicken or pork.
- Louisiana Shrimp Creole II. View Recipe. "Tomatoes and shrimp cooked up with garlic and onions, this Gulf Coast tradition will have you dreaming of the bayou," says Katrina Berry.
- Shrimp Po'boy Sandwich. View Recipe. "I decided to do an extra spicy version of a shrimp po'boy sandwich, and give it a 4th of July-friendly name, but the soul of the sandwich is the same, and features an insanely great combination of hot, crunchy shrimp, and cold crabby mayo," says Chef John.
- Cindy's Jambalaya. View Recipe. Here's a great basic jambalaya recipe with shrimp and sausage. "Add anything you like to this basic recipe," says Cindy. "Crawfish, chicken pieces, make it all sausage."
- Ham and Shrimp Gravy. View Recipe. You'll saute ham and shrimp with bell and jalapeno peppers, onion, and garlic. "I love eating this over rice or mashed potatoes," says Chef John.
- Good New Orleans Creole Gumbo. View Recipe. "My mother and grandmother were born and raised in New Orleans and really knew how to cook," says dailyrecipedoctor.
- New Orleans Shrimp. View Recipe. "I like it hot, and add fresh, hot red peppers," says SYLVIABC. "Serve over rice. Crusty bread and ice cold beer are good accompaniments."
- Shrimp and Grits Louisiana Style. View Recipe. Creamy shrimp and grits are just about the best New Orleans comfort foods. "And it's really simple to make," says mfields214.
- Chef John's New Orleans-Style Barbequed Shrimp. View Recipe. "This indigenous American shellfish dish, cooked on the stovetop, has plenty of big flavors from garlic, rosemary, and freshly cracked black pepper," says Chef John.
- Shrimp Bisque II. View Recipe. "Wonderful recipe that takes some time to prepare but is the best you'll have," says AFGLEZ. "You'll be able to impress your guests with a flambe at a point in the preparation.
NEW ORLEANS SAUSAGE SHRIMP CRAWFISH PASTA > CALL ME PMC
From callmepmc.com
5/5 (11)Total Time 35 minsCategory Any MealCalories 899 per serving
- Cook sausage in non-stick, large skillet 7 to 8 minutes until cooked through. Transfer sausage to a platter.
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