Seafood Pastalaya

Ingredients

• One tablespoon olive oil
  
• 1/2 pound andouille sausage
• 1/2 white onion
  
• 1/2 cup diced celery
• 1 can of diced tomatoes
• 1 lb of penne pasta 
• 1 tablespoon of cajun seasoning 
• 3 cups chicken stock 
• 1 lb large shrimp, peeled and deveined
  
• salt and pepper 

Directions

1. Add 1 tablespoon of olive oil to a large pot over medium heat. 
2. Add sliced sausage, white onion and celery to the pot and cook about 4 minutes or until veggies soften.
3. Peel and devein the shrimp. Leave tails on and set aside.
4. Add tomatoes, penne pasta, Cajun seasoning and chicken stock to the pot. Bring mixture to a simmer and reduce heat to low. Cover and simmer for 6 minutes.
5. Stir well, then replace lid and cook for another 4 minutes. At this point, the pasta will be mostly cooked and most of the liquid absorbed.
6. Add the peeled and deveined shrimp to the pot and stir to combine. Cover and cook 3 minutes more.
7. Remove lid and give everything a good stir. Taste the pastalaya and season with salt and pepper to your liking.

Source — Krystal Peterson
Prepared by Gunnar Peterson
Louisiana Anthology
July 20, 2021