Pasta with Cajun Shrimp Jambalaya
|Olive oil||2 Tablespoon|
|Garlic||4 Clove (20 gm), chopped finely|
|Onion||3 Ounce, coarsely chopped (1 Small One)|
|Green bell pepper||5 Ounce, halved, stemmed, seeded, and cut into 1/2-inch chunks (1 Small One)|
|Shrimp||1 Pound, shelled and deveined (Medium Sized Shrimp)|
|Canned no salt tomatoes||16 Ounce (1 Can, Whole Tomatoes)|
|Double concentrate tomato paste||1 Tablespoon|
|Dried oregano||2 Teaspoon|
|Ground red pepper||1⁄2 Teaspoon|
|Ground cumin||3⁄4 Teaspoon|
|Ground white pepper||1⁄2 Teaspoon|
|Fresh okra||1⁄4 Pound, trimmed and cut into 1/2-inch pieces|
|Finely chopped italian parsley||1⁄4 Cup (4 tbs) (Fresh Ones)|
|Pasta||1 Pound, cooked, drained|
In a large skillet or saucepan, heat the olive oil over moderate heat.
Add the garlic, onion, and bell pepper and saute until they begin to brown, 5 to 7 minutes.
Add the shrimp and saute just until they begin to turn pink, 1 to 2 minutes more.
Add the tomatoes, crushing them with your hands, and stir in the tomato paste, sugar, oregano, red pepper, cumin, white pepper, and bay leaf.
When the liquid starts to simmer, stir in the okra and continue simmering until the sauce is thick but still slightly liquid, 7 to 10 minutes.
Stir in the parsley and spoon over cooked pasta.