Prep Time::20 mins
Cook Time::25 mins
Total Time::45 mins
Servings::6
Ingredients
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1/4 cup unsalted butter
1/4 cup all purpose flour
1 medium onion, chopped
1 cup chopped celery
2/3 cup chopped red bell pepper
2/3 cup chopped green bell pepper
2 clove garlic, minced
2 teaspoons Cajun seasoning
1/2 cup chicken broth
1/2 pound thinly sliced, fully cooked smoked sausage
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon freshly ground black pepper
salt to taste (see Cook's Notes)
1/2 pound raw shrimp, peeled and deveined (see Cook's Notes)
1/2 cup heavy whipping cream
12 ounces spaghetti, cooked
chopped fresh parsley for garnish (optional)
lemon slices for garnish (optional)
Directions
Melt butter in a large, heavy saucepan over medium heat until foamy, about 2 minutes. Stir in flour to foamy butter, whisking quickly to make sure there are no lumps. Continue stirring until roux turns a dark, reddish brown, about 5 minutes.
Stir in onion, celery, bell peppers, and garlic. Cook and stir until the vegetables have begun to be tender, about 5 minutes.
Stir in Cajun seasoning and chicken broth and bring to a boil. Add sliced smoked sausage and season with red pepper flakes, black pepper, and salt to taste. Cover, reduce heat to low, and simmer about 10 minutes.
Remove cover, increase heat to medium high, and return to a boil. Add shrimp and cream, and cookuntil shrimp turn pink and are curled into a C-shape, about 3 minutes.
Serve warm over cooked spaghetti. Garnish with fresh parsley and lemon slices, if desired.
Cook’s Note
Cajun seasoning has a lot of salt. Depending on your personal taste, adding salt may not be necessary. Just make sure you taste as you cook.
I used medium-sized shrimp in this recipe (21 to 25 shrimp per pound). Smaller shrimp may be used, if desired, but make sure to adjust the cooking time.