Tuesday's Meal: Cajun Style Pasta

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.

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