Ingredients
- 12-ounce bag small raw peeled shrimp
- 14-ounce package Johnsonville New Orleans andouille smoked sausage, sliced
- 12-ounce package crawfish, drained
- ½ cup butter
- ½ cup onion, chopped
- 2 cloves garlic, chopped
- ¼ cup all-purpose flour
- 4 tablespoons canned tomato sauce
- 1 cup water
- 3 dashes hot sauce
- 6 green onions, chopped
- salt and pepper to taste
Recipe Description
After making Cajun Etouffee Nachos and enjoyed the flavors so much that I wanted to use them in another recipe. That’s when I came up with this New Orleans Sausage Shrimp Crawfish Pasta recipe. There is nothing better than this classic flavor. Serve New Orleans Sausage Shrimp Crawfish Pasta hot with crusty garlic bread and a side salad for a mouth-watering, flavor-winning meal!
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