Add a little Cajun flair to your pasta dinner this week. We’ve added shrimpand Andouille sausage to our Slow-Cooker Black beans to mix textures and flavors to this pasta dish. We like the fun, twisty shape of the casarecce pasta because it captures the sauce well, but any short pasta will work in this recipe. You can put the black beans in the slow cooker during the day, and the rest of the dish comes together in under 30 minutes for a quick dinner.
6 cups lower-sodium chicken broth or vegetable broth
2 1/4 teaspoons kosher salt, divided
1 teaspoon light brown sugar
1 teaspoon ground cumin
1/2 teaspoon black pepper
1/2 teaspoon chopped fresh oregano
8 ounces andouille sausage, diced
1 pound peeled and deveined large raw shrimp
1 teaspoon Cajun seasoning
12 ounces uncooked casarecce pasta
4 tablespoons unsalted butter
2 tablespoons fresh lemon juice
1/4 cup sliced scallions
How to Make It
Rinse and sort beans according to package directions. Heat 1 1/2 teaspoons canola oil in a large skillet over medium-high. Add 1 3/4 cups chopped onion, 1 cup chopped bell pepper, and, if desired, bacon; cook, stirring occasionally, until onions are tender, about 8 minutes. Add 3 teaspoons chopped garlic, and cook, stirring often, until fragrant, about 30 seconds.
Transfer onion mixture to a 6-quart slow cooker; add beans, jalapeño, chicken (or vegetable) broth, 1 1/2 teaspoon kosher salt, brown sugar, cumin, pepper, and oregano. Cover and cook on LOW until beans are tender, about 6 hours.
Heat 1 tablespoon canola oil in a large skillet over medium-high and cook sausage until browned, about 4 minutes. Using a slotted spoon, transfer sausage to a plate. Add 1 tablepsoon canola oil, shrimp, and Cajun seasoning to skillet. Cook until shrimp are opaque, 1 to 2 minutes per side. Remove shrimp to plate with sausage.
Cook pasta in salted water according to package directions; drain. Meanwhile, add 1 tablespoon canola oil; 2 teaspoon chopped garlic, 3/4 teaspoon kosher salt; and 1 cup chopped yellow onion and 1 cup chopped red bell pepper to skillet, and cook until tender, about 6 minutes. Remove from heat.
Add sausage, shrimp, 1 1/2 cups drained and rinsed black beans, hot cooked pasta, unsalted butter, and fresh lemon juice. Toss until butter is melted and pasta is evenly coated, about 3 minutes. Garnish with sliced scallions.