 |
Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 8 |
|
A twist on a New Orleans classic. Ingredients:
1 cup onion, finely chopped |
1 cup green sweet pepper, finely chopped |
1 cup celery, finely chopped |
2 garlic cloves, minced |
2 tablespoons cooking oil |
1 (14 1/2 ounce) can diced tomatoes |
1 cup chicken broth |
1 (6 ounce) can tomato paste |
1 teaspoon dried oregano, crushed |
1/4-1/2 teaspoon cayenne pepper |
1/2 teaspoon dried basil, crushed |
1/2 teaspoon dried thyme, crushed |
1/4-1/2 teaspoon ground black pepper |
8 ounces dried bow tie pasta |
12 ounces large raw shrimp, peeled and deveined |
1/2 lb andouille sausages or 1/2 lb smoked sausage, sliced |
1 cup cooked ham, diced |
1/4 cup fresh parsley, snipped |
Directions:
1. In a large saucepan, cook onion, green pepper, celery, and garlic in cooking oil for 5 to 7 minutes or until tender; drain.
2. Add undrained tomatoes, broth and tomato paste. Stir in oregano, basil, thyme, red pepper and black pepper. Cover and simmer for 20 minutes.
3. Meanwhile, cook pasta according to package directions, adding shrimp the last 1 to 3 minutes or until opaque. Drain and return to the pan.
4. Add sausage and ham to tomato sauce; heat through. Add sauce mixture and parsley to pasta mixture, tossing gently to combine.
|
|