These noodles may be named after Mardi Gras, but you can make them any time of the year to keep the party going! Andouille sausage and shrimp combine to give this dish in a classic New Orleans touch. It's like Bourbon Street in your kitchen!
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1 tablespoon olive oil
1 1/2 teaspoon Italian seasoning
1/2 teaspoon crushed red pepper
1/2 teaspoon coarse ground black pepper
1/2 pound smoked or Andouille sausage
1/2 pound large shrimp, peeled and deveined
32 ounces chicken broth
8 ounces angel hair pasta, uncooked
Saute onion, celery, and pepper in olive oil in a large skillet over medium high heat. Stir in Italian seasoning and red and black pepper.
Cut sausage in half lengthwise, then in 1/2 inch slices. Add sausage and shrimp to skillet. Cook 2 minutes or until shrimp begin to turn pink. Add chicken broth.
Bring to a boil. Break pasta in half; add to skillet. Cook 3-5 minutes, or until pasta is just done.
johnval
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reviews & comments
October 7, 2010
Yum, Yum and did I mention YUM? I had all ingredients except the shrimp and not really a shrimp lover anyway, so I justed used the sausage. I also added a very small amount of garlic. Tasted even better after letting it sit for about 10 - 15 minutes in the broth. Also had some leftover and finished it off the next day and it was just as good. The pasta did not get sticky or gooey like most leftover pasta. This is a keeper!!