CREAMY CAJUN CHICKEN PASTA
Try this when you are feeling daring and want to mix things up a bit! A Southern inspired recipe that is sure to add a little fun to your dinner table. Try serving it with corn bread.
Provided by Tammy Schill
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta
Time 30m
Yield 2
Number Of Ingredients 15
Steps:
- Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes, or until al dente; drain.
- Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat.
- In a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. Add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. Reduce heat, and stir in heavy cream. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through.
- In a large bowl, toss linguini with sauce. Sprinkle with grated Parmesan cheese.
Nutrition Facts : Calories 1109.2 calories, Carbohydrate 53.7 g, Cholesterol 347.9 mg, Fat 82.2 g, Fiber 4.4 g, Protein 42.7 g, SaturatedFat 50 g, Sodium 1134.2 mg, Sugar 5.6 g
CAJUN VEGGIE PASTA
Provided by Ree Drummond : Food Network
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Bring a pot of salted water to a boil. Add the pasta and cook until al dente. Drain the pasta and set aside.
- Meanwhile, heat 2 tablespoon each olive oil and butter in a large cast iron skillet over high heat. Add the green and red bell peppers and mushrooms and sprinkle over the garlic and 2 teaspoons Cajun seasoning. Let the peppers and mushrooms sit a few seconds, so they start to blacken on the bottom, then cook, stirring gently, about 1 minute.
- Add the remaining tablespoon of olive oil and butter. Throw in the zucchini, and another 2 teaspoons of Cajun seasoning and cook, stirring, for an additional 1 to 2 minutes.
- Reduce the heat to medium-high. Pour in the broth and bring to a boil. Cook for 5 minutes, scraping the bottom of the pan. Reduce heat to medium-low, pour in the heavy cream followed by the tomatoes and cook, stirring constantly, until thickened, 3 minutes. The sauce should be spicy.
- Add the cooked pasta, scallions to the sauce and toss to coat. Season to taste with salt and pepper. Sprinkle over chopped parsley and serve.
DIRTY CAJUN PASTA
If you've had the creamy chicken Cajun pasta, it's time to get down and dirty and taste something even better.
Provided by PalatablePastime
Categories One Dish Meal
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Cook pasta and drain;set aside.
- Saute chicken livers in olive oil until cooked through; allow to cool and mince.
- In a very large skillet, saute ground beef, smoked sausage, onion, celery, green pepper, garlic, cajun spice, paprika, salt, and pepper until very nicely browned.
- Add chicken livers back to pan, tthen stir in wine and let it cook off.
- Add tomato sauce, instant chicken bouillon, hot pepper sauce, and soy sauce and stir to blend.
- Stir in half and half and let thicken just a little bit, then combine sauce with cooked rotini.
- Serve garnished with parmesan cheese.
Nutrition Facts : Calories 600.6, Fat 25.3, SaturatedFat 8.6, Cholesterol 220.1, Sodium 1451.7, Carbohydrate 57.8, Fiber 4.8, Sugar 7.4, Protein 32.3
CREAMY CAJUN PASTA RECIPE BY TASTY
Here's what you need: unsalted butter, spicy italian sausage, kosher salt, medium yellow onion, jalapeño, garlic, tomato paste, McCormick® Jazzy Spice Blend, dried pasta, red bell pepper, green bell pepper, mushroom, fire-roasted tomato, chicken stock, cream cheese, scallions
Provided by Tasty
Categories Dinner
Yield 8 servings
Number Of Ingredients 16
Steps:
- In a large, heavy-bottomed pot, melt the butter over medium heat until just bubbling. Add the sausage and then season with salt. Brown for 2 minutes on 1 side, then stir and brown on the other side for 2 minutes more.
- Add the onion, season with salt, and cook for 2 minutes, until starting to soften. Add the jalapeño, garlic, and tomato paste. Stir to distribute the tomato paste. Add the Jazzy spice blend and stir to combine.
- Add the pasta, red and green peppers, mushrooms, and salt and stir to combine. Pour in the tomatoes and stock. Bring to a gentle boil, then reduce the heat to low, cover, and simmer for 10-12 minutes, until the pasta is cooked through and the peppers are tender but not mushy.
- Mix in the cream cheese to create a thick, creamy sauce.
- Serve garnished with scallions, if desired.
- Enjoy!
Nutrition Facts : Calories 887 calories, Carbohydrate 83 grams, Fat 52 grams, Fiber 4 grams, Protein 18 grams, Sugar 12 grams
DIRTY CAJUN MARTINI
This has become my favorite . . . they have a kick, but that keeps me from drinking them to fast! They're soooooo good!
Provided by Galley Wench
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Mix vodkas, vermouth, and olive juice with ice into cocktail shaker and blend for 15 seconds.
- Strain into a chilled cocktail glass.
- Garnish with jalapeño stuffed olive.
- Note: I've been unable to locate peppar voda lately so have been using Recipe #272674 to make my own. Instead of habenero chili's I've used jalapenos.
Nutrition Facts : Calories 205, Sodium 0.9
CAJUN SEAFOOD PASTA RECIPE BY TASTY
Music artist, Roy Woods, shares how to make this flavorful Cajun seafood pasta.
Provided by Tasty
Categories Dinner
Time 1h
Yield 4 servings
Number Of Ingredients 21
Steps:
- Bring a large pot of salted water to a boil.
- Make the Cajun spice mix: In a small bowl or resealable container, mix together the paprika, black pepper, salt, garlic powder, onion powder, cayenne, oregano, and thyme until well combined. The spice mix will keep in an airtight container for up to 1 month.
- Make the pasta: Cook the pasta in the boiling water according to the package instructions until al dente. Reserve ¼ cup of the pasta water, then drain the noodles.
- While the pasta cooks, toss the shrimp in a medium bowl with 2 tablespoons of Cajun spice mix. Toss the scallops in a separate medium bowl with 1 tablespoon of the Cajun spice mix as well.
- Heat 1 tablespoon of the olive oil in a large, deep skillet over medium-high heat until nearly smoking. Add the shrimp to the pan and cook, flipping once until they just turn pink, 2-3 minutes per side, being careful not to overcook. Transfer the shrimp back to the bowl and wipe the pan clean.
- Heat the remaining tablespoon of olive oil in the same pan until nearly smoking. Add the scallops to the pan and sear on each side for about 2 minutes, until they are easy to flip without resistance. Transfer the scallops to the bowl with the shrimp. Wipe out the pan.
- Melt 2 tablespoons of butter in the same pan over medium heat. Add the yellow and orange bell peppers, season with 1 tablespoon of Cajun spice mix, and cook for 7-10 minutes, until the peppers are soft and tender. Add the red bell peppers and scallions and cook for another 5 minutes, until warmed through. Transfer the vegetables to the bowl with the shrimp and scallops.
- In the same pan (do not wipe out!), combine the remaining 2 tablespoons of butter, 2 tablespoons Cajun spice mix, and the heavy cream. Bring to a boil and cook for 7-10 minutes, or until reduced by at least half, scraping up any browned bits from the bottom of the pan.
- Remove the pan from the heat and stir in the Parmesan cheese. Add the cooked linguine, sautéed vegetables, shrimp, and scallops and toss to coat in the sauce, adding 1-2 tablespoons of the reserved pasta water if the sauce is too thick. Garnish with the parsley.
- Enjoy!
Nutrition Facts : Calories 942 calories, Carbohydrate 66 grams, Fat 52 grams, Fiber 5 grams, Protein 62 grams, Sugar 8 grams
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- Brown pork sausage: In a Dutch oven or high-sided large skillet, heat the oil over medium-high heat. Add the pork sausage and cook, undisturbed for 2 minutes. Use a spatula to flip the pork over and season with salt and pepper. Continue to cook, undisturbed for an additional 2 minutes. Use a wooden spoon to stir and break the pork up into large crumbles. Cook the crumbled of pork 1 more minute undisturbed. Use a large, slotted spoon to remove the sausage to a paper towel-lined plate and set aside. (Note: Pork will continue to cook in next steps)
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