Total Time
Prep 25 mins
Cook 25 mins

Delicious and easy to prepare. For a switch, tried served with rice instead of pasta.

Ingredients Nutrition


  1. Heat 2 tablespoons oil in heavy large pot over medium heat.
  2. Add sausages; saute until light brown, 5 minutes.
  3. Using slotted spoon, transfer sausages to paper towels.
  4. Pour drippings from pot; discard.
  5. Add remaining 2 tablespoons oil to pot and heat over medium heat.
  6. Stir in onion and next 9 ingredients.
  7. Cover and cook until vegetables are almost tender, stirring often, about 8 minutes.
  8. Stir in crushed tomatoes and diced tomatoes with juices and bring to boil.
  9. Reduce heat, cover and simmer 15 minutes to blend flavors.
  10. Stir in sausages, Worcestershire sauce and hot pepper sauce; simmer uncovered until sauce thickens slightly, about 5 minutes longer.
  11. Season to taste with salt and pepper.
  12. Discard bay leaves.
  13. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.
  14. Remove from heat.
  15. Add shrimp to pot; cover and let stand just until shrimp are pink on outside and opaque in center, about 2 minutes.
  16. Drain pasta and shrimp; return to pot.
  17. Add sauce and toss to blend.
  18. Transfer to bowl.
  19. Serve, passing Parmesan cheese separately.


Most Helpful

Very good, but it takes longer than 15 min. for prep. (about 20-25 min.)

kim dunn April 14, 2002

Delicious and different! Great recipe. I used Hillshire Farm hot links because I didn't have andouille.I followed the recipe except instead of cooking my shrimp in with the pasta I just threw them right into sauce when I added the sausages back in with the Worcestershire sauce and Tabasco. I added fresh minced parsley too.I had some leftovers for lunch today and I think it's even better than last night! Thanks so much for posting this Bev! I am becoming a fan of your recipes!

bad kitty 1116 October 17, 2009

Simply outstanding! Loved it. I had some leftover chicken, so I substituted that for the shrimp and reduced the recipe to feed two. And I used Old Bay seasoning in place of the allspice. This may very well be my favorite dish for andouille. Thanks so much for sharing your recipe!

TheGrumpyChef January 26, 2009

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