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Heat oil in large skillet on medium-high heat. Add bell pepper, celery and onion; cook and stir 5 minutes or until softened. Stir in Italian seasoning and red and black pepper.
Cut sausage in half lengthwise, then in 1/2-inch slices. Add sausage and shrimp to skillet. Cook 2 minutes or until shrimp begin to turn pink. Add chicken broth. Bring to boil.
Break pasta in half; add to skillet. Cook 3 to 5 minutes or until pasta is just tender, stirring occasionally.
This is a great light tasteful dish everyone in my family enjoyed it I did it first with the andouille sausages and then the second time we did it with Hillshire Farm smoke sausages and everyone enjoyed it
Nicey S | April 15, 2016
I rated this several years ago, before they changed the website. We still make this, still love it, and am always proud to serve it. I use andouille sausage when I make it. It's got a good bite! My daughter-in-law made it, but put in a whole lot of the crushed pepper because she misread my recipe. I suggest you don't do that. ;-)
Linda Hayes | March 10, 2016
This recipe has found its way to my Mardi Gras dinner every year! Wonderfully easy and quick -- this noodle dish, a green salad, and a small king's cake make Mardi Gras fun for us!
Kathy | February 01, 2016