Chef Tom fires up the Napoleon Prestige for a Grilled Cajun Shrimp Pasta, featuring charcoal grilled shrimp skewers, Andouille sausage, veggies, bow-tie pasta and a creamy Cajun Béchamel sauce.
Grilled Cajun Shrimp Pasta
This Cajun Shrimp Pasta recipe takes your taste buds on an unforgettable journey! Make succulent charcoal-grilled shrimp skewers and a creamy Béchamel sauce atop a bed of flavorful veggies. Craving a Cajun feast? Fire up the grill!
- 1 lb Farfalle bow-tie pasta, cooked al dente
- 1 lb jumbo shrimp, peeled, deveined, tails off
Smoke on Wheels BBQ Marinade
Cattleman’s Grill Cajun Fusion Seasoning
1 tbsp Colonial Chile Infused Oil
- 8 oz Andouille sausage
- 2 cups red onion, diced
- 1 cup green bell pepper, diced
- 1/2 cup celery, diced
- 1 jalapeño, diced
- 1 cup parmesan
- 1 cup chicken stock
- Parmesan, fine grated, for topping
Cattleman’s Grill Pit Fire Hot Sauce, for topping
- 4 tbsp butter
- 4 cloves garlic
- 6 tbsp flour
- 2 cups half-and-half
2 tbsp Cattleman’s Grill Cajun Fusion Seasoning
2 tbsp Cattleman’s Grill Pit Fire Hot Sauce
For the Cajun Béchamel:
- Place your shrimp in a bowl and cover with the Smoke on Wheels BBQ Marinade. Marinate shrimp for 30-45 minutes.
- Install a Napoleon Charcoal Basket in your Napoleon Prestige P500RSIB-3 Propane Grill. Fill the basket with lump charcoal. Light the two burners under the charcoal basket and set to high heat. Leave the gas burners on until the charcoal is well lit, about 10 minutes, then turn off the gas burners.
- Place a Lodge 12” Cast Iron Skillet over the infrared side burner and preheat over medium heat.
- To make the Cajun Béchamel, add the butter to the skillet. Grate the garlic with a microplane and add to the melted butter. Cook 30-60 seconds, then add the flour. Whisk constantly until the flour starts to turn golden brown, about 1-2 minutes. Add the half-and-half slowly, whisking constantly. When all the half-and-half is incorporated, whisk in the Cattleman’s Grill Cajun Fusion Seasoning and Cattleman’s Grill Pit Fire Hot Sauce. Cook until the sauce is thickened to a gravy-like consistency. Remove from the heat. Cover with a lid to hold warm.
- Grill your Andouille sausage over the charcoal to get some color on the outside (does not need to be cooked all the way through). Remove from the grill and dice into 1/4” pieces.
- Remove the shrimp from the marinade and thread onto double pronged skewers. Season with Cattleman’s Grill Cajun Fusion Seasoning.
- Place a Lodge 7 Quart Dutch Oven on the infrared side burner and preheat over medium heat. Add the Colonial Chile Infused Oil, then the diced Andouille sausage. Cook to brown the sausage and release its fat. Add the onion, bell pepper, celery and jalapeño. Season with Cattleman’s Grill Cajun Fusion Seasoning. Cook, stirring occasionally, until the veggies are tender.
- Meanwhile, grill shrimp over the hot charcoal until lightly charred, then flip. Cook until the shrimp meat is opaque all the way through (140ºF). Remove from the grill.
- While the shrimp is cooking, add the Cajun Béchamel and parmesan to the dutch oven with the Andouille and veggies. Stir. Add one cup of the chicken stock to thin, then more to adjust to desired consistency.
- Your pasta should be cooked until almost fully tender. Add the pasta to the dutch oven. Fold to coat with sauce.
- Serve topped with the grilled shrimp, more grated parmesan and Cattleman’s Grill Pit Fire Hot Sauce.
- Serving Size
- 12.7 oz
- per serving
- 56 grams
- 49 grams
- 30 grams
- 1583 milligrams