Emily Madden from H-E-B shares a recipe for a Mardi Gras inspired dish.
The recipe for Cajun style pasta with shrimp and Andouille sausage is as follows:
1 lb shrimp, peeled & deveined
12 oz Andouille sausage, sliced
1 lb angel hair pasta, cooked to al dente
1 red bell pepper, sliced
1 green bell pepper, sliced
2 Tbsp minced garlic
2 Tbsp Adams Reserve Blackened Seasoning
1 bottle Bayou Brothers Remoulade Sauce
1/2 cup heavy cream
2 Tbsp olive oil
3 Tbsp butter
-Heat skillet over med high heat.
-Add in olive oil, sausage, and bell peppers. Sauté for about 2-3 minutes.
-Add in garlic and cook an additional minute.
-Move peppers & sausage to the edge of the pan.
-Place butter in the center and melt.
-Toss shrimp in Adams rub then add to pan and cook in butter for about 2-4 minutes.
-When done, add in remoulade sauce and cream.
-Combine everything well. When heated through mix in your pasta or serve on top.