Ingredients

• 0.25 cups unsalted butter
• 0.25 cups all purpose flour
• 1 medium onion , chopped
• 1 cup chopped celery
• 0.67 cups red bell pepper
• 0.67 cups green bell pepper
• 2 cloves garlic , minced
• 2 teaspoons ajun seasoning
• 0.5 cups chicken broth
• 0.5 pounds smoked sausage
• 0.25 teaspoons crushed red pepper flakes
• 0.5 teaspoons ground black pepper
• salt
• 0.5 pounds raw shrimp , see Cook's Notes
• 0.5 cups cream
• 12 ounces spaghetti , cooked
• fresh parsley for garnish , optional
• lemon slices for garnish , optional

Instructions

1. 1 Melt butter in a large, heavy saucepan over medium heat until foamy, about 2 minutes. Stir in flour to foamy butter, whisking quickly to make sure there are no lumps. Continue stirring until roux turns a dark, reddish brown, about 5 minutes.
2. 2 Stir in onion, celery, bell peppers, and garlic. Cook and stir until the vegetables have begun to be tender, about 5 minutes.
3. 3 Stir in Cajun seasoning and chicken broth and bring to a boil. Add sliced smoked sausage and season with red pepper flakes, black pepper, and salt to taste. Cover, reduce heat to low, and simmer about 10 minutes.
4. 4 Remove cover, increase heat to medium high, and return to a boil. Add shrimp and cream, and cookuntil shrimp turn pink and are curled into a C-shape, about 3 minutes.
5. 5 Serve warm over cooked spaghetti. Garnish with fresh parsley and lemon slices, if desired.

Nutrition per serving