I think that there are those of us who love sausages and those who don't.
Now the ones I am partial to are not the pulverized, unrecognizable meat ones where you turn the package over to find an ingredient list one would expect on the back of a NASA experiment gone wrong. I am partial to the ones with fresh ingredients a.k.a gourmet sausages, so much so that I am dying to start making my own.
It is on my 'to do list' right up there with homemade pasta. Note to self - Buy new pasta making machine ASAP, now that I can scratch the Kitchen Aid Mixer off my list.
Moving on...food gurus like Mario Batali (I could just kiss his orange crocs) make their own and I hope that one of these days, I will harness enough courage and becomes buddies with a butcher who will help hone my sausage making skills. Because, when you think about it, how can one make sausages without a neighborhood butcher in your corner?
Suffice to say, until such a day should arrive, I am grateful for the likes of Chef Aidells whose numerous sausage products often grace my kitchen. And whenever, I have Andouille on hand, I automatically gravitate towards prawns and cajun spices. In this instance I am also turning towards pasta with a splash of heavy cream. Gasp!
Now I admit I am the first one to change the TV channel when one of Paula Dean's recipe comes on with 3 cups heavy cream in the ingredient list, but in this instance, I dare to use a wee bit myself. Fortunately, for all of us, this is one of those recipes I make a few times a year but when I do, it's always lip smackingly good.
Gather the ingredients- good quality, precooked Andouille sausages, shallots, garlic cloves, red bell pepper (I used orange but it would be far more vibrant with red), green onions, tomato paste, whatever whenever rub or Cajun seasoning, fresh prawns - shelled, de-veined and with tails intact, whole wheat or regular penne pasta, parsley, heavy cream, butter, olive oil, salt and fresh chopped parsley for garnish.
Prepare the ingredients -
Penne Pasta - Cook as per instructions on the packet. Sieve to drain all excess water and set aside.
Shallots - Peel, cut off ends and discard. Halve and thinly slice. Set aside
Red Bell Pepper- Use one half of a large bell pepper. Set the other aside for future use. Remove the top, all seeds and membranes. Halve and thinly slice. Set aside
Green onions - Cut and discard root tips. Cut into 1/4" circles and set aside. Use the white parts and green leaves.
Shrimp - Place the pawns that are defrosted, de-veined, shelled (with tails intact) in a bowl. Add 1 tbs all purpose flour and 1/2 tbs of the whatever whenever rub or Cajun seasoning. Rub all over the prawns and set aside.
Sausages - Slice into 1/4" thick circles and set aside.
Garlic cloves - Peel, discard the skin. Crush the cloves and chop. Set aside.
Whatever Whenever Rub - 1 ½ tbs Paprika, 2 tbs Brown sugar, 1 tbs Garlic powder, 1/2 tbs Black pepper, 1 tbs Onion powder, 1 tbs dried thyme leaves, 1 tbs dried oregano leaves, 1/2 tbs Cayenne Pepper, 1/2 tsp Turmeric, 1/2 tbs cumin powder, 1-1/2 tbs salt
Place all the ingredients in a screw top glass jar or any plastic container with tight lid. Close lid tightly and shake for 30 seconds vigorously to combine all above ingredients in a thoroughly dry airtight container.
Store in a dry and cool place. Use as a dry rub for all meats, fish, shellfish and pasta.
In a saute pan, add the olive oil. Heat for 30 seconds and add the butter. As soon as it melts, add the shallots, garlic and sliced bell pepper.
Saute for about 5 minutes on medium heat till onions and peppers has softened but not browned.
Add the sausages and saute for another 5 minutes or so until they have slightly browned and curled at the edges. Add the marinated prawns, tomato paste and the whatever whenever rub or Cajun seasoning.
Saute for about 5 minutes or so on medium-high heat until the prawns just turn pink. Reduce the heat to low and add the heavy cream. Stir. Do not allow the sauce to boil.
Add the chopped green onions and salt and pepper. Taste and adjust seasonings. Add the cooked penne pasta. Stir to thoroughly coat the pasta and on medium heat simmer for a few minutes to allow the pasta to warm through.
Garnish with some freshly chopped parsley. Serve immediately by removing to a platter or in individual bowls.
Flavorfully spiced without being overly spicy, creamy and delicious.
There is something right about the combination of spicy sausages and prawns - maybe it is the fact the sausages go a long way in flavoring the sweet prawn meat as well as the sauce. Either way, with the smoothness of the cream this pasta is well balanced with the spices.
Delicious and wolfed down by the kids as well which is always a bonus in my books. Don't forget to serve some crust bread with this to dunk into all that yummy sauce. Perfect for a weeknight dinner.
Recipe for
Creamy Penne Pasta with Andouille Sausage & Shrimp in Cajun Spices
Preparation time - 15 minutes
Cooking Time - 15 minutes
Serves 4
Shopping list
3/4 lb Penne pasta, regular or whole wheat
1 packet (with 3-4 large links) good quality, precooked Andouille sausages
2 large shallots
4 garlic cloves,
1/2 large red bell pepper
1 bunch green onions
1 tbs tomato paste
2-1/2 tbs whatever whenever rub* or Cajun seasoning
3 cups fresh prawns - defrosted, shelled, de-veined and with tails intact
3/4 cup heavy cream
2 tbs butter
2 tbs olive oil
1/2 tsp salt
1 tbs chopped fresh parsley (for garnish)
Preparation -
Penne Pasta - Cook as per instructions on the packet. Sieve to drain all excess water and set aside.
Shallots - Peel, cut off ends and discard. Halve and thinly slice. Set aside
Red Bell Pepper- Use one half of a large bell pepper. Set the other aside for future use. Remove the top, all seeds and membranes. Halve and thinly slice. Set aside
Green onions - Cut and discard root tips. Cut into 1/4" circles and set aside. Use the white parts and green leaves.
Prawns - Place the pawns that are defrosted, de-veined, shelled (with tails intact) in a bowl. Add 1 tbs all purpose flour and 1/2 tbs of the whatever whenever rub or Cajun seasoning. Rub all over the prawns and set aside.
Sausages - Slice into 1/4" thick circles and set aside.
Garlic cloves - Peel, discard the skin. Crush the cloves and chop. Set aside.
Cooking method-
In a saute pan, add the olive oil. Heat for 30 seconds and add the butter. As soon as it melts, add the shallots, garlic and sliced bell pepper.
Saute for about 5 minutes on medium heat till onions and peppers has softened but not browned.
Add the sausages and saute for another 5 minutes or so until they have slightly browned and curled at the edges.
Add the marinated prawns, tomato paste and the whatever whenever rub or Cajun seasoning.
Saute for about 5 minutes or so on medium-high heat until the prawns just turn pink. Reduce the heat to low and add the heavy cream. Stir. Do not allow the sauce to boil.
Add the chopped green onions and salt and pepper. Taste and adjust seasonings.
Add the cooked penne pasta. Stir to thoroughly coat the pasta and on medium heat simmer for a few minutes to allow the pasta to warm through.
Garnish with some freshly chopped parsley.
Serve immediately by removing to a platter or in individual bowls.
Feel free to pass some freshly grated Parmesan cheese around but we didn't feel it needs it especially since this isn't a traditional Italian Pasta creation.
Enjoy!
Whatever whenever rub
- 1 ½ tbs Paprika
- 2 tbs Brown sugar
- 1 tbs Garlic powder
- 1/2 tbs Black pepper
- 1 tbs Onion powder
- 1 tbs Thyme leaves
- 1 tbs Oregano leaves
- 1/2 tbs Cayenne Pepper
- 1/2 tsp Turmeric
- 1/2 tbs cumin powder
- 1-1/2 tbs salt
Preparation
Place all ingredients, one by one in a screw top glass jar or any plastic container with tight lid. Close lid tightly and shake for 30 seconds vigorously to combine all above ingredients in a thoroughly dry airtight container.Store in a dry and cool place.
