Shrimp Jambalaya Ziti
- 2 tablespoons olive oil
- 8 ounces andouille or kielbasa sausage, cut into ½- inch dice
- 1 large onion, chopped
- 1 medium red bell pepper, cored, seeded, and diced
- 2 medium celery ribs, chopped
- 3 scallions, chopped
- 2 garlic cloves, finely chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon sweet paprika, preferably Spanish or Hungarian
- 1/8 teaspoon cayenne pepper
- One 28-ounce can crushed tomatoes with puree
- 1 pound medium shrimp, peeled and deveined
- 1 pound ziti, penne, or rigatoni
- Freshly grated Parmesan, for serving
Instructions:
Mardi Gras is usually celebrated in winter, when it reminds the celebrants that spring will return, just as it does every year.
- Heat the oil in a large saucepan over medium heat. Add the andouille and cook, stirring often, until lightly browned, about 5 minutes. Using a slotted spoon, transfer the andouille to a plate, leaving the fat in the saucepan.
- Add the onion, bell pepper, celery, scallions, and garlic. Cook, stirring occasionally, until softened, about 5 minutes. Add the oregano, basil, paprika, and cayenne, and stir well. Return the andouille to the saucepan. Add the tomatoes and their puree and bring to a boil. Reduce the heat to mediumlow and partially cover. Simmer until the puree is lightly thickened, about 45 minutes. During the last 3 minutes, add the shrimp and cook until they turn opaque.
- Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add the ziti and cook according to the package instructions until barely tender. Drain well.
- Return the ziti to the pot. Add the sauce and mix well. Serve hot, with the cheese on the side.