- Thin spaghetti
- Olive oil
- Your favorite link sausage (I used Conecuh)
- Dale’s Seasoning
- Tiger Sauce
- Shrimp, peeled
- Cavender’s Greek seasoning
- Minced garlic
- Black pepper
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.