Pastalaya

By ccavaletti

Ingredients

• 2 Tbsp extra-virgin olive oil
• 1 lb package smoked sausage, sliced
• 1 lb large fresh shrimp, peeled and deveined
• 1 Tbsp plus 3/4 tsp Creole seasoning, divided
• 1 c chopped onion
• 1/2 c chopped green bell pepper
• 1/2 c chopped celery
• 1 (28-oz) can whole plum tomatoes
• 1 c chicken broth
• 2 tsp Italian seasoning
• 1 tsp sugar
• 1 (16 oz) box linguine, cooked according to package directions and cup cooking water reserved
• Garnish: chopped green onion

Details

Servings 6

Preparation

Step 1

In a large skillet, heat oil over medium-high heat.

Add sausage, and cook, stirring frequently, until browned, about 6 minutes. Remove sausage from skillet using a slotted spoon.

Add shrimp to skillet, and sprinkle with 3/4 tsp Creole seasoning. Cook, stirring frequently, until shrimp are just pink, about 2 minutes. Remove from skillet with slotted spoon.

Add onion, bell pepper, and celery to skillet; cook, stirring occasionally, until vegetables are just soft, about 5 minutes.

Stir in tomatoes, broth, Italian seasoning, sugar, and remaining 1 Tbsp Creole seasoning, breaking up tomatoes with a wooden spoon, and bring to a boil over medium-high heat. Reduce heat, and simmer for 8 minutes.

Add sausage, shrimp, cooked pasta, and reserved cooking water to skillet, and cook, tossing to combine, until shrimp are cooked through, about 3 minutes. Garnish with green onion, if desired.

From Cooking with Paula Deen, December 2015