Good Morning New Orleans / NOLA Flavor

Shrimp and Andouille Pastalaya

Yield: two servings


2 TBL      Butter

8 OZ       Andouille, diced

½ C         Onion, diced

½ C         Red Bell Pepper, diced

1 tsp       Jalapeno, diced

1 tsp       Garlic, minced

1 tsp       Creole seasoning

¼ C          White wine

1 C            Heavy cream

8 OZ         Shrimp (60-70 count)

2 C            Penne Pasta

¼ C           Parmesan Cheese

1 TBL      Green onions, sliced, greens only


• In a medium skillet, sauté Andouille in butter until lightly browned

• Add onion, bell pepper and jalapeno

• Add garlic, seasoning, and cook five minutes more

• Deglaze with white wine

• Add heavy cream and reduce

• Fold in shrimp.  Just cook through

• Fold in parmesan cheese

• Garnish with sliced green onions


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