New Orleans Sausage Shrimp Crawfish Pasta
New Orleans Sausage Shrimp Crawfish Pasta recipe has just the right about of cajun spice. It’s full of crawfish, shrimp, and sausage. This is the perfect, simple-to-make weeknight meal, it’s always popular at potlucks, or it’s unique enough for supper club!
12- ounce shrimp small size, raw peeled
14- ounce andouille smoked sausage sliced
12- ounce crawfish drained
1/2 cup butter
1/2 cup onion chopped
2 cloves garlic chopped
1/4 cup all-purpose flour
4 tablespoons tomato sauce
1 cup water
3 dashes hot sauce
1 and 1/2 teaspoons cajun seasoning
6 green onions chopped
salt and pepper to taste
1 tablespoons Cajun seasoning or to taste
8 ounces pasta I used elbow
Cook sausage in non-stick, large skillet 7 to 8 minutes until cooked through. Transfer sausage to a platter.
Add shrimp to skillet and cook 3 to 4 minutes or until cooked through. Remove from pan.
Add crawfish and cook through about 3 to 4 minutes. Remove from pan.
Add butter to pan and melt over medium heat.
Add the onion, and saute until transparent.
Stir in the garlic, and cook for a minute.
Stir in the flour and whisk until well blended.
Gradually whisk in the tomato sauce and water.
Simmer 5 minutes until sauce begins to thicken.
Add the crawfish, shrimp and sausage and simmer 5 minutes.
Add the green onions and season with salt, pepper, hot sauce, and Cajun seasoning.
Serve over hot cooked pasta.