Beazell's Cook Book

Cajun Shrimp Pastalaya

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Cajun Shrimp Pastalaya  




1 tablespoon extra-virgin olive oil

1/2 pound shrimp, peeled and deveined

1/2 pound Andouille sausage, diced

1/2 cup onion, coarsely chopped

1/2 cup red & yellow bell peppers, coarsely chopped

2 teaspoons minced garlic

2 (14.5-ounce) cans diced tomatoes, not drained

1/4 cup water

1 teaspoon dried thyme

1 teaspoon dried basil

2 teaspoons Beazell's Cajun Seasoning, or to taste

1 tablespoon butter

1 green onion, sliced

Salt, to taste

Parmesan cheese

2 cups dry medium pasta shells, cooked



Heat olive oil in a large Dutch oven. Place shrimp in the pot and sprinkle with Beazell's Cajun Seasoning. Cook them about 5 minutes or until pink, then remove them and set aside. Add the sausage and brown it on all sides and then remove it from pot and set aside. Add the onion and bell peppers and cook for about 5 minutes, or until tender and wilted. Add the minced garlic.

Stir in the diced tomatoes and 1/4 cup water; bring to a boil. Once boiling, add the sausage, thyme, basil and Beazell's Cajun Seasoning; return to boil, then reduce to medium low and cook for 5 minutes. Stir in your cooked shrimp. Cook another 5 minutes to blend in the flavors. Stir in the butter and green onion. Taste, add salt and adjust Beazell's Cajun Seasoning as needed.

Serve over your cooked pasta shells. You can top this with Parmesan cheese!


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