Ingredients
- 1lb Andouille sausage, casings removed shopping list
- 1lb cooked crayfish meat(could sub crab or shrimp(raw), if desired) shopping list
- 2T olive oil shopping list
- 2T butter shopping list
- 2 cups cooked black or red beans shopping list
- 1-3 fresh jalapenos, chopped shopping list
- 1 large red or sweet onion, chopped shopping list
- 4 cloves garlic, minced shopping list
- 8oz spicy tomato sauce shopping list
- 1 cup cream(or evaporated milk, if desired) shopping list
- several dashed hot sauce(optional) shopping list
- kosher or sea salt and plenty of fresh ground pepper shopping list
- 1lb pasta shells, or similar, cooked to al dente shopping list
How to make it
- In large, deep skillet or similar(I use my cast iron "chicken fryer), cook sausage, using the oil, if needed. Cook until done, but no need to over brown.
- Add butter, onions, peppers and garlic and cook another 5-7 minutes, to soften veggies.
- Add crawfish meat, beans and tomato sauce and heat until hot throughout, stirring often. (If using fresh shrimp, add them, here, too, as they will cook quickly in the hot dish)
- Taste and season as needed with salt and pepper, add hot sauce
- Add cream, stir to combine and heat about another 2-3 minutes to thicken slightly.
- Add drained pasta, turn off heat and stir to combine.
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