Do you have a dish that you always order at a favorite restaurant? I do, and it’s Creole Pasta at this lovely little bistro in our new neighborhood. I crave it and I wish I could try something else from the menu, but I just can’t. Obsessed and inspired, I set out to make something like it at home. It took a few tries, but I came up with a creamy cajun shrimp and sausage pasta dish that can compete ~ alleluia.
I love cajun spices or creole seasonings, both terms seem to be used interchangeably, but they are actually a little different. I’m no expert but, simply put, some label Creole food as “city food” and Cajun as “country food”. I’m just gonna go with cajun here, and leave the nuanced differences to others.
I’m not from St. Louis ~ I’m a Chicago girl, through and through ~ but after living here for almost 14 years, I would definitely say St. Louis is more southern than midwestern.
There’s a huge French influence here and St. Louis is home to the largest Mardi Gras celebration outside of New Orleans. Just a little observation I thought I’d share. ?
This dish has such great flavor and heat, neither of which overwhelms the other. The sauce is creamy and decadent and tossed with fettuccine, blackened shrimp and andouille sausage. Cajun spices are great on shrimp, seared or “blackened” for a few minutes so they’re not overcooked and rubbery.
Andouille is a smoked sausage full of wonderful Louisiana cajun spices. The combination of shrimp and andouille ~ a perfect match. And lately, I’ve been making this with bowtie pasta, I like the leftovers with bowties, a little easier to reheat.
This pasta dish comes together easily if you have all your ingredients prepped and ready to go, mise en place. It’s perfect for a weeknight dinner or entertaining. Creamy cajun pasta with blackened shrimp and andouille sausage ~ not gonna lie, I licked my plate and then the pan, before Meathead could beat me to it! ~ Kelly
