Cajun Spaghetti Recipes

Steps:

• Sprinkle chicken with cayenne and salt. In a Dutch oven, heat oil over medium-high heat. Brown chicken in batches. Remove from pan., Add sausage, onion, green pepper and celery to same pan; cook and stir over medium heat 3 minutes. Add garlic; cook 1 minute longer. Stir in tomatoes. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, until chicken juices run clear, about 1 hour., Cook spaghetti according to package directions. Remove chicken from pan. When cool enough to handle, remove meat from bones; discard skin and bones. Shred meat with 2 forks; return to pan. Bring to boil. Reduce heat; simmer, uncovered, until slightly thickened, 8-10 minutes. Skim fat. Drain spaghetti; serve with chicken mixture.

Steps:

• Cook meat and onion until meat is no longer pink.
• Add seasonings, tomatoes, okra and mushrooms, cover and cook on low for approximately 30 minutes.
• We like this spicy, so I usually add more cajun seasoning than this recipe calls for.
• Also, the longer this sits, the better it gets.
• Serve over cooked spaghetti.

Steps:

• Pour olive oil into the pot.
• Add diced chicken breast to the pot, cover with cajun seasoning, and stir until the chicken is evenly seasoned.
• Add sliced sausage and stir. Cook the meat on medium heat for 5-10 minutes or until the chicken is cooked through.
• Once the meat is cooked, add in the garlic, onion, peppers, and mushrooms, and stir. Continue stirring for 3-5 minutes as the veggies cook down.
• Add the dry pasta to the pot (if using long, thin noodles, break in half), then pour in the chicken broth. Stir until everything is well-mixed.
• Cover the pot and bring to a boil. Once boiling, keep covered bring the heat down to a simmer for 10 minutes (stirring every two minutes).
• NOTE: If there still extra chicken broth, you can discard it, cook longer until the liquid evaporates, or add a little cornstarch to thicken the liquid.
• Lastly, add heavy cream and parmesan and stir until your pasta is well blended. Stir in parmesan cheese.
• Garnish with green onions, more parmesan, a sprinkle of cajun seasoning (if you want some extra spice), and salt and pepper to taste.
• Enjoy!

Steps:

• In a 4 to 6 quart pot over medium heat, mix 4 ounces oil, tomato sauce, 8 to 12 ounces water, basil, 1/2 teaspoon ground black pepper, 1/2 teaspoon crushed red pepper flakes and 1/2 teaspoon salt. Reduce heat to medium-low after reaching a boil; stir occasionally.
• Season shrimp with 1/2 teaspoon salt, 1/2 teaspoon ground black pepper and 1/2 teaspoon crushed red pepper flakes; mix thoroughly and reserve.
• In a medium saucepan over medium-high heat, warm 1 ounce oil and add green bell pepper, red bell pepper, onion and garlic for 3 to 5 minutes; stir occasionally.
• Add vegetables to tomato sauce and cook over medium heat. After 3 minutes reduce heat to low and cook for 20 to 25 minutes; stir occasionally.
• When sauce has approximately 7 to 10 minutes to cook until completion, add seasoned shrimp to sauce; mix well. Bring heat to medium and stir occasionally.
• In a small dish, mix cornstarch and 1 ounce cold water; add mixture to sauce when sauce has 2 minutes left until completion and mix well.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and place in a serving bowl.
• Pour sauce over pasta and sprinkle with green onions; serve.

Steps:

• Heat the olive oil in a large, shallow saucepan or deep frying pan over a medium heat, then add the chicken, season lightly and fry for 6-8 mins, stirring occasionally until just golden all over - no need to worry about it being cooked through at this stage.
• Stir in the garlic and cook for 2 mins more, then scatter over the Cajun-style seasoning and stir so the chicken pieces are evenly coated. Tip in the tomatoes, a quarter of a can of water and the stock cube. Stir, then bring to a simmer and cook for 5 mins.
• Meanwhile, bring a large pan of salted water to the boil and cook the pasta for a minute less than pack instructions. Stir the cream into the chicken and continue to simmer gently. When the pasta is cooked, drain well and stir into chicken mixture. Finish cooking the pasta in the sauce over a low heat for 2 mins, then stir in the parmesan and lemon juice, and cook for 1 min more. Serve the pasta straight from the pan, or tip into a large serving bowl. Scatter with parsley, if you like, and extra parmesan.