November 8, 2012, Dinner – Cajun Shrimp Pasta

November 8, 2012, Dinner – Cajun Shrimp Pasta

I had thawed out a package of three Pork Boudin sausages (Ta Lin $7.99) a couple of days ago and Suzette decided to make a Cajun pasta dish with the sausage and some of the PPI pasta. 

So we thawed and peeled about 1 cup of shrimp.  Suzette then removed the boudin sausage stuffing from two of the casings (ground pork, rice and vegetables) and sautéed it with butter, onion and garlic and a Paul Prudhomme seasoning mixture of white pepper, salt, cayenne, thyme and oregano.

She then added the shrimp and added pieces of three or four diced stalks of asparagus and added cream at the end to make a cream sauce.

I went to the garden and picked about one cup of kale leaves.  After removing the stems from the leaves of kale and we put them into the sauce pan and when the kale wilted into the sauce we tossed it with the pasta and served it.

The sauce was very spicy, like so many of Prudhomme’s Cajun recipes but we enjoyed its warm spicy creamy texture in front of the fire on a cold early winter night and washed it down with beer. 

Later, later I had trouble sleeping due to the spicy rich creamy food and regretted not drinking more beer with dinner to wash it down better.

Bon Appètit