gratin pâtes crevettes saucisses fumées
25 minutes • 4 servings

SHRIMP AND SMOKED SAUSAGE PASTA GRATIN

Discover our delicious pasta gratin, a real treat for the whole family! This easy-to-make dish combines juicy shrimp and smoked sausage in a creamy, cheesy sauce, enhanced with our Cayenne Hot Sauce and Cajun Mardi Gras spices for a unique burst of flavor. Served directly to the table from the pan, this gratin is ready in just 25 minutes, offering a warm and friendly culinary experience. Don't miss this recipe that will quickly become a favorite in your home!

Ingredients

  • 300 g wild Argentinian shrimp
  • 375 g smoked sausage (Oktoberfest style)
  • 400 g cooked and drained pasta (penne)
  • 1 cup of milk
  • 1/2 cup chicken broth
  • 2 tbsp. Cajun Mardi Gras spices
  • 2 to 3 tbsp. cayenne hot sauce
  • 1 cup grated Italian cheese blend
  • 2 tbsp. tablespoon of butter
  • 1 C. tablespoon of flour
  • 1 C. finely chopped garlic
  • 1 1/2 cup grated Italian cheese (for gratin)
  • Chopped parsley for garnish

Preparation

  1. In a large skillet over high heat, brown the shrimp and smoked sausage with 1 tbsp. tablespoon of butter for about 1 to 2 minutes on each side. Remove and reserve.
  2. In the same pan, add 1 tbsp. tablespoons of butter and flour. Mix well using a whisk. Add the garlic and continue cooking for 1 to 2 minutes. Add the milk, chicken broth and Cayenne hot sauce. Mix well and bring to the boil, then gradually add the cheese and mix well until you obtain a creamy sauce.
  3. Then add the cooked pasta, shrimp and sausage. Mix well, add the grated cheese on top and put in the broiler oven for 3 to 4 minutes.
  4. Serve directly from the pan and sprinkle with parsley before serving.

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