New Orleans Sausage Shrimp Crawfish Pasta

• Meat

  • 1 14-ounce package Johnsonville new orleans andouille smoked sausage

• Seafood

  • 1 12-ounce package Crawfish
  • 1 12-ounce bag Shrimp, small raw

• Produce

  • 2 cloves Garlic
  • 6 Green onions
  • 1/2 cup Onion

• Condiments

  • 3 dashes Hot sauce
  • 4 tbsp Tomato sauce, canned

• Pasta & Grains

  • 8 oz Pasta

• Baking & Spices

  • 1/4 cup All-purpose flour
  • 4 1/2 tsp Cajun seasoning
  • 1 Salt and pepper

• Dairy

  • 1/2 cup Butter

• Liquids

  • 1 cup Water

Found on callmepmc.com

Description

Ingredients

• 12-ounce bag small raw peeled shrimp
• 14-ounce package Johnsonville New Orleans andouille smoked sausage, sliced
• 12-ounce package crawfish, drained
• ½ cup butter
• ½ cup onion, chopped
• 2 cloves garlic, chopped
• ¼ cup all-purpose flour
• 4 tablespoons canned tomato sauce
• 1 cup water
• 3 dashes hot sauce
• 1 and ½ teaspoon cajun seasoning
• 6 green onions, chopped
• salt and pepper to taste
• 1 tablespoons Cajun seasoning, or to taste
• 8 ounces pasta, I used elbow

Directions

• Cook sausage in non-stick, large skillet 7 to 8 minutes until cooked through. Transfer sausage to a platter.
• Add shrimp to skillet and cook 3 to 4 minutes or until cooked through. Remove from pan.
• Add crawfish and cook through about 3 to 4 minutes. Remove from pan.
• Add butter to pan and melt over medium heat.
• Add the onion, and saute until transparent.
• Stir in the garlic, and cook for a minute.
• Stir in the flour and whisk until well blended.
• Gradually whisk in the tomato sauce and water.
• Simmer 5 minutes until sauce begins to thicken.
• Add the crawfish, shrimp and sausage and simmer 5 minutes.
• Add the green onions and season with salt, pepper, hot sauce, and Cajun seasoning.
• Serve over hot cooked pasta.