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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 378.7
  • Total Fat: 11.2 g
  • Cholesterol: 126.0 mg
  • Sodium: 649.3 mg
  • Total Carbs: 46.0 g
  • Dietary Fiber: 7.2 g
  • Protein: 26.6 g

View full nutritional breakdown of Cajun Chicken Andouille and Shrimp Pasta calories by ingredient
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Cajun Chicken Andouille and Shrimp Pasta

Submitted by: VENUSENVY23
Cajun Chicken Andouille and Shrimp Pasta

Introduction

Craving something Cajun? This not too spicy dish, tastes like it takes a long time to cook, but you can be eating in 40 minutes or less. Add a salad and small slice of crusty, hot french bread and you have a delicious, filling meal for under 700 calories that your guests won't know is healthy. Make changes and substitutes as you like, just share them because we might like them too.
(Note: Pasta shown in picture is two servings.)
Craving something Cajun? This not too spicy dish, tastes like it takes a long time to cook, but you can be eating in 40 minutes or less. Add a salad and small slice of crusty, hot french bread and you have a delicious, filling meal for under 700 calories that your guests won't know is healthy. Make changes and substitutes as you like, just share them because we might like them too.
(Note: Pasta shown in picture is two servings.)

Number of Servings: 4

Ingredients

    2 Trader Joe's Chicken Andouille Sausage, diced
    20 shrimp, cooked, peeled, deveined
    1 can diced tomatoes, drained
    1 cup bell pepper, assorted colors, diced
    1 cup mushrooms, any variety, diced
    .5 cup onion, diced
    2 oz. dry red wine (I like Shiraz for cooking)
    .25 cup half and half
    1 tablespoon olive oil
    1 teaspoon garlic powder
    1/2 teaspoon onion powder
    1 tablespoon smoked paprika
    salt and pepper to taste
    7 oz. cooked pasta (recipe calculated using Ronzoni Smart Taste Penne)

Directions

Start water to boil for pasta according to manufacturer directions.

While water is heating, clean and dice bell peppers, onions, mushrooms and sausage.

Heat tablespoon of oil over medium heat in a nonstick pan. When oil is shimmery or just begins to wisp, add sausage. The water should be boiling now, so add pasta and cook until just under al dente.

Stir sausage until mostly brown and add bell peppers, onion and mushroom. Cook until slightly golden, about 5 to 7 minutes. Turn heat to high and deglaze pan with the wine, scraping up all the brown bits from the bottom of the pan. When wine is simmering, add tomatoes, garlic powder, paprika and onion powder. Turn heat to medium and cover for 5 minutes.

Pasta should be done and set aside to drain. Set heat on tomato mixture to medium high, add half and half, stir and let come back to simmer. Add pasta and continue to simmer, until sauce has become slightly thick, about 3 minutes. Toss in shrimp and let cook for 1 minute. The shrimp is already cooked, so you don't want to overcook it, you are basically just heating them through. Turn off heat and let sit 2 - 5 minutes. Season with salt and pepper if you like, though it is probably salty enough. Garnish with chopped parsley if you like. Enjoy!

Makes 4 1.5 cup servings (estimate).

Number of Servings: 4

Recipe submitted by SparkPeople user VENUSENVY23.






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Member Ratings For This Recipe


  • Very Good
    1 of 1 people found this review helpful
    Very nice, but as usual I didn't fully follow the recipe and used some Mexican spice I had in the cupboard and boy was it hot - delicious but hot ... call the fire brigade :o) - 5/17/09

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