Easy Cajun Pasta Skillet.
Yum! This recipe for shrimp and sausage cajun pasta is so easy to make and tastes great. It’s perfect for feeding a crowd, but it also works well as leftovers.
I love easy recipes like this one because they don’t take up much time in the kitchen, but they’re still impressive enough that people think you’re some sort of culinary wizard. Plus, with all of those spicy flavors mixed together in one dish, this meal will definitely leave your taste buds wanting more!
- 1 lb large shrimp, peeled and deveined
- 1/2 lb smoked sausage, sliced
- 1 small onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 yellow bell pepper, diced
- Cook the pasta according to package directions.
- Cook the shrimp until pink, turning once.
- Cook sausage over medium-high heat, stirring occasionally until crumbly and browned, about 5 minutes. Remove from pan with slotted spoon and set aside on a plate lined with paper towels to drain off excess fat.
- Drizzle olive oil into skillet; saute vegetables until tender crisp, about 5 minutes or as preferred (I like my bell peppers to have some char). Add tomatoes; cook for 2 minutes more so flavors can mingle together.
- Use a large pot to cook pasta.
- Use a large saute pan to cook shrimp and sausage.
- Mix the sauce in a large bowl.
- Serve the pasta on a large platter, with the spoon in it (for convenience).
- How to make it paleo friendly: Replace wheat flour with coconut flour; use almond meal instead of breadcrumbs; substitute arrowroot starch for cornstarch when thickening sauce with white wine vinegar (and increase amount by half); replace butter with ghee; replace dairy free cheese shreds with nutritional yeast flakes or fresh grated parmesan cheese if desired!!
Make sure to use a large pot.
Use a large skillet.
Use a large bowl.
Use a large baking dish.
Use a large plate (if you’re serving in the kitchen, not on the table).
Use a large serving spoon (if you’re serving in the kitchen, not on the table).
Add-ins and Variations
To customize your pasta, you can add shrimp, sausage and chicken. If you want to get a little bit creative with your dinner and add vegetables, feel free to do so! You could also use spaghetti noodles in place of penne pasta. The only thing about switching up the type of pasta is that it will affect the amount of sauce you need to make for this recipe. In general, dried pastas need more sauce than fresh ones because they absorb more liquid as they cook.
Adding different herbs and spices will give each dish a unique flavor profile too! So go ahead—experiment with all of them until you find your favorite mix!
This is a great meal to feed a crowd and easy to make.
This is a great meal for feeding a crowd, and it’s so easy to make. The shrimp are flavorful and the sausage adds just the right amount of spice. Plus, this dish looks really impressive when you pull it out of the oven! It would be perfect for your next dinner party.
You need to know how to make a good roux in order to make good Cajun food
Roux is the base of Cajun food. It’s a thickener, and it also adds flavor. The best way to make a roux is by slowly cooking fat and flour together in a pot until they’re golden brown, which will take about 30 minutes on low heat. In some recipes, you’ll need only one tablespoon of oil; other recipes may call for two or three tablespoons of oil per tablespoon of flour.
The secret to making a good roux is patience—you have to cook it slowly over low heat so that nothing burns or gets lumpy! Roux is a mixture of equal parts flour and fat by weight. The fat can be oil, bacon drippings, lard or butter. The darker the roux—the longer it cooks—the more pronounced its flavor will be. A white roux has no color at all and is used for delicate sauces like béchamel; it takes only about 15 minutes to cook.
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