1jalapeno pepperchopped (optional, for more spicy)
1small green pepperchopped (or use half a large one)
28ouncescrushed tomatoes(or use equivalent fresh)
4ouncessmoked andouille sausagesliced
1poundlarge shrimppeeled and deveined
1tablespoonCajun seasoning(or more to taste - I usually use 2 tablespoons)
2-3tablespoonssour cream or crema(optional, for a creamy version)
8ouncesprepared pasta noodles
Chopped parsley and chili flakes for serving
Heat the olive oil in a large pan to medium heat. Add onion, celery and peppers and cook for 5 minutes to soften, stirring.
Add garlic and andouille and cook another minute, until the garlic becomes fragrant.
Add crushed tomatoes and Cajun seasonings and stir. Bring to a boil, then reduce the heat and simmer for 20 minutes (or longer) to let the flavors develop. You can prepare your pasta while the sauce is simmering.
Tuck the shrimp into the sauce and cook for 5 minutes, or until the shrimp is cooked through and nicely pink.
When the pasta is ready, drain it but retain 1/2 cup of the pasta water. Stir it into the sauce along with the cooked pasta noodles.
If you prefer a CREAMY VERSION, stir in the sour cream or crema at this time.
Garnish with fresh chopped parsley and chili flakes and serve.
Heat Factor: Medium. The jalapenos will give you a bit of a kick. If you'd like to increase the heat, sprinkle on some spicy chili flakes or add in some hot sauce to the mix.