One-Pot Cajun Shrimp and Andouille Pasta

Looking for a quick and easy one-pot dish that packs a flavorful punch? Look no further than this One-Pot Cajun Shrimp and Andouille Pasta. With just a few simple ingredients and my homemade Cajun spice blend, Born on the Bayou, you can create a satisfying meal in no time!

Note: If you have never tried making a one-pot pasta dish before, it truly is an exercise in trusting the process. You're going to think there isn't enough liquid to cook the pasta, and you're going to want SO BADLY to add more. Don't do it. Just trust. And keep an eye on it to make sure the pasta stays submerged.

Let's get cooking, shall we?

One-Pot Cajun Shrimp and Andouille Pasta

One-Pot Cajun Shrimp and Andouille Pasta

Makes 6 servings

Ingredients:

• 12 ounces raw shrimp, peeled and deveined

• 8 ounces Andouille sausage, sliced

• 1-2 tablespoons Born on the Bayou, divided

• 2 tablespoons extra virgin olive oil

• 2 tablespoons unsalted butter

• 2 bell peppers, seeded and sliced (any color)

• 1 medium yellow onion, thinly sliced

• 4 cloves garlic, minced

• 1 (15-ounce) can crushed tomatoes

• 2 cups broth or water

• 8 ounces dried pasta (I like a short pasta such as rigatoni or penne, but long works too)

• 1/2 cup heavy cream

• Fresh parsley, for serving (optional)

Directions:

Season shrimp with 2 teaspoons of the Born on the Bayou. Toss to coat.

Heat a Dutch oven over medium-high heat and add the oil and the butter. Add the shrimp and cook, stirring frequently, until the shrimp is pink all the way through. Transfer cooked shrimp to a clean bowl and set aside.

Add the sliced Andouille sausage to the skillet and cook, stirring occasionally, until the sausage is browned in spots. Add the peppers, onion, and garlic. Sprinkle in an additional teaspoon of Born on the Bayou. Cook, stirring occasionally, until the vegetables begin to brown and soften.

Add the tomatoes, broth (or water), and pasta and stir to combine. Bring to a boil then turn the heat down to medium-low and simmer, stirring frequently to ensure that all the pasta is submerged, until the pasta is tender and the liquid is thick and saucy, 10 to 15 minutes (it may take more or less time, depending on the type of pasta you choose). Add the heavy cream and stir to combine. Return the cooked shrimp and any accumulated juices to the skillet. Season to taste with additional Born on the Bayou and/or salt.

Serve topped with fresh parsley, if desired.