1/2 cup butter
3/4 cup onion chopped
1/2 medium green bell pepper chopped
1/2 medium red bell pepper chopped
1/2 celery stalk chopped
1/2 cup flour
1 (14 ounce) can tomato puree
1 (14 ounce) can tomato chopped
2 cups half & half
3 ounces andouille sausage
2 ounces Tasso or Westphalian ham
2 teaspoons Creole seasoning
salt and pepper
3/4 cup green onion tops included
1/4 cup parsley
1 1/2 ounces Parmesan cheese
1/2 lb. 51-60 ct peeled & deveined shrimp
1 lb. Whole Wheat Angel Hair Pasta
Prep all vegetables--finely chopping green onions and parsley; set aside. Prep meats--coarsely chop all. Shrimp should be shelled and kept in refrigerated.
Melt butter over medium heat and sauté onion, bell peppers, celery until limp (about 5 minutes). Add flour, and stir for a few minutes, do not over brown. Add tomato puree, chopped tomatoes, half and half, and meats (DO NOT add shrimp yet), stirring constantly, bring to a simmer. Add Creole seasoning, salt and pepper to taste. Add green onions, parsley, and cheese. Add shrimp and stir for a minute. Turn heat off.
Cook angel hair pasta al dente. Drain the pasta well. Place pasta on plate; top with sauce and garnish with extra green onions and parsley.