TLC’s Cajun Spaghetti

TLC’s Cajun Spaghetti

Like Tracy said, “This recipe is TCW Volume 2 worthy!”
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  • Thin spaghetti
  • Olive oil
  • Your favorite link sausage (I used Conecuh)
  • Dale’s Seasoning
  • Tiger Sauce
  • Shrimp, peeled
  • Cavender’s Greek seasoning
  • Minced garlic
  • Butter
  • Black pepper


Tracy’s directions:

Boil thin spaghetti in a MAGNALITE pot (a Louisiana cook’s best friend).  Add a splash of olive oil to the water.  When done, drain noodles and set aside.

In a CAST IRON SKILLET (nothing else will do!) slice, season and sauté your favorite link sausage (we love Bellevue, Wild Thingz, Down Home or Conecuh).  Add a little Dale’s Seasoning and Tiger Sauce before it’s ready.  Set sausage aside.

Sauté peeled shrimp in butter/olive oil.  I like to season my shrimp with Rick’s Salt or Cavender’s Greek Seasoning.  Add a little minced garlic.  Add a little Dale’s and Tiger Sauce before shrimp is ready.  Stir.  Set shrimp aside.

Keep cast iron skillet hot and add a little more butter and olive oil.  Dump noodles in skillet and stir.  Add more Dale’s and Tiger Sauce and keep stirring.  I’m a pepper fan so I usually add black pepper.  Stir for about 2 minutes until noodles are light brown and look good.

Add sausage and shrimp back to top of noodles, stir and serve straight from the skillet.

Serve with bread of choice.

*Recipe shared with me by Tracy Campbell.