Cajun pasta be Poppin
So I seasoned the shrimp with the cajun season and cooked in butter… Browned the andouille sausage.
Seasoned chicken with cajun seasoning also and browned it. I used linguini pasta.
Add onion, bell pepper, and 1 tablespoon thyme; sautee in butter for 5 minutes, stirring occasionally.
Add red bell pepper, cook 3 minutes.
Add reserved 1/3 cup cooking liquid from pasta, salt, and tomatoes; bring to a boil.
Reduce heat, and simmer 5 minutes or until thickened.
Remove pan from heat; stir in shrimp/sausage/chicken and pasta.
Stir in heavy cream. Cook 1 minute over medium heat or until thoroughly heated.
Sprinkle with more thyme. Add cajun seasoning until you get the taste you want.
Cajun Pasta be Poppin
Ingredients
- 8 oz. Shrimp peeled and deveined
- 2 Large chicken breasts cut into pieces
- 2 Links of andouille sausage cut into slices
- 6 Tbsp. Butter divided
- 3 Tbsp. Cajun seasoning divided
- 1 tsp Ground thyme
- 1 Onion chopped
- 1 Bell pepper chopped
- 1 lb. Linguini cooked and drained
- ⅓ C. Of the pasta cooking liquid reserved
- 1 C. Heavy whipping cream
- 1 Can Diced tomatoes
- 2 tsp. Minced garlic
- Salt and pepper to taste
Instructions
- Heat 2 Tbsp. butter in a skillet over medium high heat and saute the shrimp with 1 Tbsp cajun seasoning until cooked through. Remove and set aside.
- Add the sausage to the skillet and saute until browned. Remove and set aside.
- Place 2 Tbsp butter into the skillet and saute the chicken pieces with 1 Tbsp of cajun seasoning until cooked through. Remove and set aside.
- Put the remaining 2 Tbsp of butter into the skillet and saute the onions and peppers over medium heat until softened.
- Stir in the garlic and reserved cooking liquid. Saute for 30 seconds.
- Mix in the heavy whipping cream, diced tomatoes and thyme as well as salt and pepper to taste. Simmer until the sauce thickens.
- Add the meat back to the skillet as well as the linguini noodles. Stir to combine well and serve.