Shrimp and Green Chile Cajun Pasta

Cajun French: la soupe (la soop) – soup

 

This is a Mexican sopa seca, “dry soup”, which we have made Cajun. The reason it is called “dry soup” is that the pasta cooks in only the amount of liquid it can absorb. The dish lends itself well to being served as a side without seafood or meat. It is a great pot luck dinner dish.

Mais C’est Bon!

Enjoy!!

Ingredients: 8-10 servings as a main course

• 3-5 Tbl olive oil
• 2 lg onions, chopped
• 16 oz angel hair spaghetti
• 2 cans (14.5 oz can) Cajun Stewed Tomatoes
• 3 ½ cups homemade broth or 2 cans (14.5 oz can) broth (your choice)
• 8 oz diced green chiles
• 4 Tbl balsamic vinegar
• Salt and Pepper
• Cajun seasoning
• 1# cooked small to medium peeled shrimp

Heat olive oil to medium in a 3-4 quart heavy pot.

Add chopped onions to pot and cook until tender.

Break pasta into 2” pieces (about 4 cups), stir into onions and continue cooking until onions are golden brown.

Break up tomatoes and add to mixture along with the tomato juice, broth, chiles, and vinegar.

Season to taste.

Cover and simmer until all liquid is absorbed, about 15 minutes.

When mixture is almost cooked add the shrimp. The shrimp only need to be heated.

Once the mixture is cooked, it will be somewhat “wet”.

Adjust seasoning. Spoon into serving dish or casserole.

The mixture will “dry” as it sits.

Parmesan cheese may be served as a garnish.