The flavors of a shrimp gumbo with smoked sausage, in a light roux with the trinity of vegetables and okra, tossed with a short cut pasta.
Shrimp Gumbo Pasta
Gotta love a one pot pasta meal that doesn't include having to precook the pasta!
That's the case with this meal, a one pot meal that is somewhat in line with the Pastalaya recipe I've shared before. That recipe has the classic flavors of a chicken and sausage jambalaya, in a quick and easy skillet pasta dinner.
I wrote that Pastalaya recipe back in 2011 and boy did I catch a lot of heat for publishing a jambalaya flavored dish that is made with pasta instead of rice, even though I didn't "invent" it and was just sharing my version of it!
Today, some years later, it's become a much more mainstream dish. Turns out apparently once some of the naysayers gave it a try, they liked it and the criticisms lessened.
This version is more like a seafood gumbo that begins with a light roux, and includes shrimp, sausage, okra... and pasta! It's like the flavors of a shrimp gumbo, in a quick, one pot, pasta meal.
What You'll Need for this Shrimp Gumbo Pasta
- 1-1/2 pounds medium (41/50) count) shrimp, peeled and deveined, though you can get away with just one pound here if that's what you have
- 1/2-pound andouille, Conecuh or other smoked sausage, cut lengthwise and sliced
- 1 cup frozen cut okra, thawed
- A roux of flour and oil
- The trinity of southern cooking (onion, bell pepper and celery) plus garlic
- 1 (10 ounce) can diced tomatoes with green chilies (like Rotel), undrained, or any diced tomato product
- 1 quart seafood or chicken stock or broth
- 1/2-pound mostaccioli, penne, rotini or other short cut pasta
- For seasonings, I'm using bay leaves, dried thyme, basil and parsley, salt and pepper and a little Creole or Cajun seasoning
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Here's how to make my one pot Shrimp Gumbo Pasta.
Add the okra to the pan drippings and cook for 4 minutes.
Use a slotted spoon to remove and set aside with the sausage.
Chop up the trinity (onion, bell pepper and celery) and the garlic.
Add the remaining fat to the skillet and slowly sprinkle in the flour a little at a time, stirring constantly until fully incorporated.
Cook stirring constantly for 5 minutes.
Stir in the onion, bell pepper and celery. Cook and stir for about 4 minutes, or until tender.
Add the garlic and cook another minute.
You can use either a seafood or chicken stock or broth. I like using Kitchen Basics brand (#ad) of seafood stock.
Stir in the diced tomatoes. I'm using Rotel (#ad) branded diced tomatoes with green chilies, undrained, but you can substitute any quality drained diced tomato here.
Stir in the stock or broth until smooth; bring up to a boil.
For seasonings, I'm using thyme, basil, parsley, Old Bay, Creole or Cajun seasoning and bay leaves.
Add the sausage and okra, dry pasta and seasonings. You can use any short cut pasta - mostaccioli, penne or rotini are good choices. I used mostaccioli because I had just enough some left in a bag in the pantry to use up.
Return to a boil.
Reduce to medium low, cover and simmer for about 25-30 minutes.
Cook until pasta is tender and most of liquid has been absorbed.
Stir in the shrimp, butter and green onion. I'm using a medium (41/50) count) fresh, local Gulf shrimp, peeled and deveined.
Continue cooking for 5 minutes longer, or until shrimp is cooked through and most of the liquid has been absorbed. Remove from heat and let rest for 5 minutes.
Taste, add salt and pepper only if needed. Serve with hot French bread to soak up the juices.
For more of my favorite pasta recipes, check out this collection on my Pinterest page!
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