Ingredients

• 1/2 cup onion, thinly sliced
• 1 celery stalk, chopped
• 1/2 cup diced green pepper
• 1 cup sliced kielbasa
• 1 garlic clove, minced
• 3 tbsp Cajun seasoning
• 1 lb dried linguine
• 4 cups chicken broth
• 1/2 cup heavy cream
• 1 lb peeled shrimp
• 1 tbsp chopped fresh parsley for garnish
• Oil
• Salt and pepper to taste

Preparation

In a large Dutch oven, heat the oil over medium-high heatl. Add the onion, celery, green pepper and kielbasa and cook until the vegetables begin to soften, about 2 to 3 minutes. Add the garlic and cajun seasoning and cook until fragrant, about 30 seconds. Add the pasta, broth, and cream. Cook, stirring frequently for 6 to 7 minutes. Add the shrimp and continue to cook for another 4 to 5 minutes, or until pasta and shrimp are cooked through, and the liquid has been absorbed.
Serve immediately topped with fresh parsley or store in the refrigerator for up to 3 days.