This recipe is from a section of Redbook magazine called ‘Restaurant Redo,’ in which they take a dish from a popular restaurant and remake it, only this time healthier.
For this month, they took Joe’s Crab Shack’s Shrimp and Sausage Jambalaya, which I then tweaked into my own recipe.
What you will need: penne pasta, shrimp, 2 links mild Italian sausage, 4 tbsp butter, 1 tbsp Cajun seasoning, 1 onion, 1 tbsp garlic (I used minced), 1 carton sliced mushrooms, 1 red pepper, 1 green pepper and 1 orange or yellow pepper.
What to do:
1. Boil water for pasta and cook according to package directions.
2. Slice onion, peppers and sausage. (I do the meat last so I can use the same knife for everything).
3. Coat a large skillet with oil and heat for about 1 minute. Cook sausage until brown, about 5-7 minutes. Drain on paper towel and wipe off skillet.
4. Melt butter in same skillet. Add Cajun seasoning and cook one minute. Add onion and cook until softened, about 3 minutes.
5. Add garlic to mixture and cook for one minute. Finally, add peppers and mushrooms and cook for about 5 minutes, stirring frequently.
6. Add shrimp and stir for about one minute. My shrimp were already cooked so they just had to warm up.
7. Put mixture in a bowl and mix in sausage.
Optional ingredients here were fresh basil and Parmesan cheese for topping.
Overall, this took me about 30 minutes and wasn’t that difficult, plus it is healthy and delicious.