This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish and check to make sure the sausage is gluten-free.
"Mardi Gras is bars and restaurants changing out all the CD's in their jukeboxes to Professor Longhair and the Neville Brothers, and it is annual front-porch crawfish boils hours before the parades so your stomach and attitude reach a state of grace, and it is returning to the same street corner, year after year, and standing next to the same people, year after year--people whose names you may or may not even know but you've watched their kids grow up in this public tableau and when they're not there, you wonder: Where are those guys this year?"
-Chris Rose, 1 Dead in Attic
The choice of sausage is key for this dish. You want to choose one that is really spicy but with not too much salt. There are some good national brands on the market and Wellshire is one of the best.
There are as many different recipes for Cajun Spice blends as there are Cajuns. There are so many great blends available that I don’t bother to make my own. Recipes can include any of the following ingredients:
The one key is to check the Nutrition Facts to see if the blend has salt in the mix. I have seen blends with as much as 300 mg sodium in 1/4 teaspoon! Buy a blend with little or no salt.
Servings = 2 | Serving size =2 ounces shrimp with pasta
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe makes good leftovers. Reheat gently.
|4 ounces||whole wheat or gluten-free penne|
|2 ounces||spicy sausage (cut into 1/4 inch dice)|
|1 small||onion (diced)|
|2 large||ribs celery (diced)|
|1/2 medium||green bell pepper (diced)|
|1 cup||no salt added vegetable stock|
|1 Tbsp||no salt added Cajun seasoning|
|6 ounces||shrimp (peeled, deveined, and sliced in half lengthwise)|
|2 ounces||semi-soft goat cheese|
Place the water in a large sauce pan over high heat.
When it boils add the penne and cook for about 15 minutes. Stir occasionally.
While the pasta is cooking place the sausage in a large skillet over medium high heat.
Cook for about 5 minutes until lightly browned.
Add the onion and cook for about 4 to 5 minutes. Toss frequently.
Add the celery and pepper and cook for about 3 minutes. Toss frequently.
Add the vegetable stock and cajun seasoning and simmer for about 5 minutes.
Add the shrimp and cook for about 3 minutes. Toss well, and when the shrimp is pink, remove from the heat.
Drain the pasta and add it to the shrimp with the goat cheese.
Toss frequently for about 1 minute or until the cheese is melted.
Serving size = 2 ounces shrimp with pasta
Servings = 2
Amount Per Serving
|Calories 496||Calories from Fat 121|
|% Daily Value|
|Total Fat 12g||22%|
|Saturated Fat 7g||27%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 61g||19%|
|Dietary Fiber 9g||30%|
|Vitamin A 20%||Vitamin C 75%|
|Calcium 21%||Iron 32%|
|Vitamin K 23 mcg||Potassium 785 mg|
|Magnesium 145 mg|