Combining shrimp gumbo with pasta yields and incredibly comforting dinner, perfect for those who love a Louisiana-style meal AND pasta lovers alike! This one-pot Shrimp Gumbo Pasta recipe is easy to prepare and comes together quickly!
Wait a minute…did somebody say, “Pasta?”
Just look at this Cajun-Italian influence.
I know what you’re thinking. You want it to influence you in the face. This is why we’re friends.
As someone who eats a gluten-free diet, I get asked a lot if I miss pizza, bread, and pasta.
My response is always, “Naaaah man…nah!” Because I still eat all them good foods in gluten-free form.
I first tried Ancient Harvest’s gluten-free pastas a few years ago and instantly adored them.
Their pastas are made out of quinoa flour and corn flour, and they can be used in any and all of your favorite pasta dishes.
You can even make pasta dishes that aren’t really pasta dishes…like gumbo pasta.
Totally untraditional, but heck, if we’re broadening our horizons to GF pasta, we may as well let this freedom reign.
It’s pasta season.
My favorite part about this meal is it’s a one-pot dish.
As in UNO.
No boiling the pasta separately, no colander necessary. Just you, your ingredients and one big ol’ pot o’ pasta.
This easy-to-prepare and easy-clean-up recipe is perfect for whipping up any night of the week.
Prepare for gumbo pasta leftovers in your lunch, because the recipe makes plenty to feed 4 to 6 individuals!
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 stalks celery, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 4 cloves garlic, minced
- 1 tablespoon Cajun seasoning, I used salt-free
- 1 teaspoon kosher salt
- 2 teaspoons fresh thyme, chopped
- 4 cups low-sodium chicken broth
- 1 (28-ounce) can no salt added diced tomatoes, drained
- 1 pound raw shrimp, peeled and deveined
- 12 ounces chicken andouille sausage links, sliced
- 1 8- ounce package Ancient Harvest Penne pasta
- ½ cup fresh flat leaf parsley, chopped
- Heat oil to medium in a large stock pot or sauce pan. add onion and celery and saute 8 minutes.
- Add bell peppers, garlic. Saute 8 minutes.
- Add Cajun seasoning, salt and thyme and saute an additional 3 minutes.
- Add chicken broth, diced tomatoes and bring to a full boil. Reduce heat slightly and allow mixture to cook at a full (but controlled) boil for 15 minutes.
- Add the penne pasta and stir it into the mixture, patting it down into the liquid with a spoon. Add the andouille sausage and shrimp. Again, pat any pasta that’s sticking up down into the liquid to be sure it’s covered. Reduce heat to low, cover the pot, and allow pasta to cook 6 to 8 minutes, until pasta has reached desired done-ness. Careful to not over-cook!
- Stir in the fresh chopped parsley and serve heaping portions!!
Nutrition InformationYield 5 Serving Size 1 Serving
Amount Per Serving Calories 504Total Fat 18gUnsaturated Fat 0gCarbohydrates 56gFiber 9gSugar 12gProtein 34g