-One package of Rabbit Ridge Farms Andouille Sausage
-1 lb. large shrimp, (peeled and deveined)
-1 teaspoon Fennel and Fire Cajun seasoning, (or Creole seasoning)
-½ teaspoon Happy Horseshoe Farm Oregano
-2 tablespoons Olive oil
-1 box of Zelli pasta of your choice
-½ yellow onion, chopped
-1 red bell pepper, chopped
-4 teaspoons Fennel and Fire Cajun seasoning, (or Creole seasoning)
-1 teaspoon brown sugar
-2-3 cloves garlic, chopped
-½ cup crushed tomatoes
-1 cup chicken broth, sodium free
-1 cup heavy cream
-⅔ cup Grated Parmesan
-Kosher salt and fresh cracked black pepper, (to taste)
-1 tablespoon parsley, (chopped)
To prepare the shrimp, season it with salt, pepper, Cajun seasoning, and oregano, and coat well. Next, heat a large skillet over medium-high heat, drizzle the bottom with olive oil, and add the shrimp. Cook for 2 minutes, flip, and cook for another minute or two. Remove the shrimp from the pan and set aside.
Add sausage to the same pan cook until nicely caramelized, about 4-5 minutes. Remove the sausage and set aside.
Cook the pasta in salted boiling water until al dente. Lower the heat to medium and add a bit more olive oil to the pan.
Add onion, red bell pepper, Cajun seasoning, brown sugar, and a pinch of salt. Sauté until softened, then add garlic and cook until fragrant.
Add crushed tomatoes, chicken broth, and heavy cream. Bring to a simmer, then add Parmesan cheese and stir.
Add cooked pasta and sausage, stir to combine, and heat through. Salt and pepper to taste, then add the shrimp.
Serve with chopped parsley or more fresh oregano, and enjoy!
Recipe and photos by Sheila Espinosa Martin