Founded in Houston, Texas, in 1991, Joe’s Crab Shack is quickly becoming everyone’s favorite seafood restaurant, with locations in more than 30 states. Joe’s serves up fun times and serious seafood, with more than 25 crab items on the menu in addition to fish, lobster, mussels, clams and shrimp. Part of Ignite Restaurant Group’s (Nasdaq: IRG) portfolio of restaurants,

It is one of the largest, most successful seafood restaurant chains in America. So if there’s not a Joe’s near you, then try these copycat recipes at home!





Joe's Crab Shack Copycat Recipe

shrimp and andouille sausage cooked in a garlic butter sauce full of mushrooms, bell peppers and onions served over penne pasta. it’s like a pasta jambalaya!

Serves 4

2 ounces penne pasta
3 ounces andouille sausage, cut into 1/2-inch slices, slices halved
4 tablespoons unsalted butter
1 tablespoons Cajun seasoning
1 cups chopped onion
1 tablespoons chopped garlic
1 small red bell pepper, seeded, cut into 1-inch pieces
1 small yellow bell pepper, seeded, cut into 1-inch pieces
1 small green bell pepper, seeded, cut into 1-inch pieces
1 cup mushrooms, halved
1 pound shrimp, peeled, deveined, tails left on
1 cup shredded fresh basil
 freshly grated Parmesan cheese (optional)

In a large pot, cook penne according to package directions. Drain noodles, reserving 1/2 to 1 cup of the pasta cooking water. Coat a large, deep nonstick skillet with olive oil cooking spray and heat over medium heat. Add sausage and cook 2 to 3 minutes or until lightly browned. Drain on a paper towel; wipe down skillet.

Melt butter in same skillet. Add Cajun seasoning and cook 1 minute. Add onion; cook until softened, about 3 minutes. Add garlic; cook 1 minute. Add bell peppers and mushrooms; cook, stirring frequently, 5 minutes. Add shrimp and cook until opaque, 2 to 3 minutes. Add pasta and sausage to skillet, along with enough pasta water to make it a little saucy. Stir; top with basil and grated Parmesan, if desired. Serve hot.

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