Seafood Sausage in Creole Pasta SauceFriday, April 17, 2015
On a recent excursion to the culinary Disney World known as Wegmans, I came across a package of fresh store made seafood sausage. I flipped the package over to scan the ingredients, and after seeing it was made with shrimp and salmon there was no way I wasn't going to try it. I figured it would make an inexpensive and fun lunch dish. But what to do with it? Well, the ingredients for the sausage also noted fennel, mustard, parsley and garlic. With that flavor profile in mind I thought of a white wine creole sauce I made last week for mussels. Although the photos didn't pan out for a blog post, the idea lingered. Today I happened to have some fresh tomatoes and enough scraps to pull together a "trinity" so I took it as a sign to proceed with the sauce again, albeit a simpler version. It's nice when recipes end up working out even if it's in an unexpected way.
Originally I had grits in mind as a base for this sauce, but made a last minute switch to angel hair pasta for something much lighter. I still think grits would be delicious as a dinner entree, so have fun and use the sauce however you'd like. If you're unable to find seafood sausage I did see quite a few recipes online to take a stab at making your own. Otherwise, this would work great to modify for Andouille sausage, shrimp, or even mussels.
If you've made my shrimp & grits, or spicy shrimp & cherry tomato pasta you'll notice similar techniques here. The ingredients are flexible and forgiving, as any good sauce is more about tasting and adjusting than precise measurements. As written, this all comes together very easily from start to finish in about 30 minutes, give or take a few minutes for prep. Perfectly timed it to squeeze in between prepping a chicken for tomorrow's dinner, and straightening up the house before Raven woke up to destroy it all again. She also likes to decide when my photo shoots are over these days...
On a personal front, I'm 33 now, Biscuit is 1, and Jaden is 12...yes, we had a very busy first week in April! Yesterday was also the 3rd anniversary of The Kitchenista Diaries! Can't think of a better way to celebrate than load up on some new recipes here and I have some goodies in mind to share. I'd like to promise I'll get to all of them this upcoming week, but life happens... so, day by day we'll see how many I can bang out, deal?
The most important thing to do with pasta after cooking is to stir it into the sauce and let it absorb all those flavors. It just takes a minute or two, and tongs are your best tools. If you need to loosen up the sauce a bit just add more pasta water.
Just before plating, I sliced up my seafood sausage. Of course I stole a couple pieces. It was good, not that I expected less from Wegmans. I'd definitely buy this again and maybe try it grilled as the package suggested!
Time to eat! I served this family style, filling up a huge bowl with the angel hair pasta and creole sauce. Then I topped it with the sliced sausage and lots of fresh scallions to garnish. I drizzled a little bit of good olive oil over the top too, as I do for most pastas. Simple, but so flavorful and a nice treat for lunch.
Raven agreed. This little girl is too much!