Cajun Shrimp Pastalaya Recipe

Morgan's Restaurant PastalayaBring some fresh shrimp home, or look for Wild Caught Louisiana Shrimp at your local grocer, and try out this super easy Cajun Shrimp Pastalaya recipe.
[Image from Morgan's Restaurant, posted by "SweetpeaSue."]


  • 1 tablespoon olive oil
  • 1/2-pound shrimp, peeled and deveined
  • 1/2-pound Andouille sausage, diced
  • 1/2-cup onion, coarsely chopped
  • 1/2-cup red and yellow bell pepper, coarsely chopped
  • 2 teaspoons minced garlic
  • 2 (14.5-oz) cans diced tomatoes, not drained
  • 1/4-cup water
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 2 teaspoons Beazell's Cajun Seasoning, or to taste
  • 1 tablespoon butter
  • 1 green onion. sliced
  • Salt to taste
  • Parmesan cheese
  • 3 cups dry medium pasta shells, cooked


Heat olive oil in a large Dutch oven Place chrimp in the pot and sprinkle with Beazell's Cajun Seasoning. Cook about 5 minutes or until pink. Remove and set aside. Add sausage and brown on all sides Remove from pot and set aside. Add onion and bell peppers. Cook for about 5 minutes or until tender and wilted. Add minced garlic. Stir in the diced tomatoes and 1/4 cup water; bring to a boil. Add sausage, thyme, basil, and Beazell's Cajun Seasoning. Return to boil then reduce to medium low and cook for 5 minutes. Stir in cooked shrimp. Cook another 5 minutes. Sitr in butter and green onion. Adjust seasoning as needed. Serve over your cooked pasta shells. Sprinkle on cheese as desired.