Cajun Shrimp Pastalaya

More About This Recipe

• As my family has grown and my time has shrunk, my appreciation of the one-pot dinner has grown exponentially. The idea that you can toss things in a big pot, control a few factors, and have dinner on the table in a reasonable amount of time is very appealing to me. It’s also very appealing to the person doing the dishes (hint: sometimes also me). This pastalaya dish is a twist on the classic Cajun jambalaya, which is typically a sort of spicy all-in-one rice recipe. Adding pasta to it is a simple twist but actually makes the dish cook quickly and fills out the Dutch oven nicely. Plus, any leftover liquid in the dish becomes an instant sauce! The key is all in the order of ingredients. Start with the sausage, onion, and celery. Once the veggies have softened a bit, add the tomatoes, pasta, Cajun seasoning, and stock. Bring that all to a simmer and then turn the heat down to low. Cover it and let it simmer for 6 minutes. After 6 minutes, stir the pasta well to make sure the ingredients are distributed, then return the cover and cook for another 4-5 minutes. Now it’s time to add the shrimp. If you add them too early they will overcook and be rubbery, so now is the right time! Stir them into the pasta, return the lid, and cook for another 3 minutes. After that final cook, the pasta should be cooked, but it’s important to taste it at this point and season it with salt and pepper if needed. Spoon up the pastalaya and garnish it with fresh parsley. YUM!