A delicious Cajun turn on an old Italian pasta favorite, this spaghetti turns into explosion on your taste buds. If you are allergic to shrimp or crawfish, you can always use chicken.

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Recipe Summary

prep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • To form the roux, melt 1/3 cup butter in a saucepan over medium heat until a pinch of flour sprinkled in the butter begins to bubble. Whisk in the flour to form a thick paste the consistency of cake frosting. Continue cooking, whisking constantly, until the flour turns peanut butter-brown, about 35 minutes.

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  • Melt 4 tablespoons butter in a small saucepan over medium-high heat. Add celery, onion, bell pepper, and garlic; cook until tender, about 4 minutes. Move half of the vegetables to a large saucepan.

  • Pour roux into the small saucepan; heat over medium-low. Add diced tomatoes and green chiles, tomato paste, onion powder, garlic powder, white sugar, and cayenne pepper.

  • Stir in tomato sauce and vegetable oil to the vegetable mixture in the large saucepan. Add roux mixture and 1 cup water. Bring to a simmer; cook 10 minutes. Pour in 2 cups water; bring back to a simmer. Add shrimp and cook until pink, about 3 minutes. Stir in spaghetti, separating the strands. Cover and cook until spaghetti is tender yet firm to the bite, about 10 minutes. Season with salt and black pepper; garnish with parsley.

Nutrition Facts

524 calories; protein 20.2g; carbohydrates 63.3g; fat 22g; cholesterol 121.9mg; sodium 1093.4mg. Full Nutrition
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Reviews (2)

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Most helpful positive review

Rating: 4 stars
05/08/2020
This was not a hard dish to make. I used fresh shrimp so most of my prep time was shelling and deveining the shrimp. I used fettuccini because I like a “meaty” pasta in dishes like this. I did add maybe 1 to 1 1/2 tsp of creole seasoning and I added andouille sausage. I cooked the sausage separately and then added it last and let it simmer for an additional 5 minutes or so. My husband loved it and it had just enough heat. If you like it spicy you might want to add more cayenne pepper. Read More
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
05/08/2020
This was not a hard dish to make. I used fresh shrimp so most of my prep time was shelling and deveining the shrimp. I used fettuccini because I like a “meaty” pasta in dishes like this. I did add maybe 1 to 1 1/2 tsp of creole seasoning and I added andouille sausage. I cooked the sausage separately and then added it last and let it simmer for an additional 5 minutes or so. My husband loved it and it had just enough heat. If you like it spicy you might want to add more cayenne pepper. Read More
Rating: 2 stars
01/24/2021
There wasn't much "Cajun" about this recipe but I think there may be something to build on. This was a very thick sauce (bubbled like the LaBrea tar pits) with a very pasty taste. If I make it again, I probably won't use any tomato paste, may cut the cans of sauce to one and use less flour in the roux. It would probably benefit from a bit of Cajun seasoning instead of or in addition to the red pepper. And I definitely would NOT cook the pasta in the sauce. That was just a mess and took an unnecessarily long time to cook. Read More
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