Creamy Cajun Pasta

Creamy Cajun Pasta

 

Creamy Cajun Pasta

1 lb chicken cut into bite sized pieces

4 links smoked or andouille sausage

1 t olive oil

1 1/2 green peppers cut into thin slices

1 c chopped tomatoes (canned or fresh)

1 small onion chopped

1 t chopped garlic

2 t Cajun seasoning

1/4 t cayenne pepper

1 T lemon juice

3/4 c heavy cream

2 t corn starch

1 box fettuccine pasta cooked and drained

Sprinkle raw chicken with 1 t of Cajun seasoning. Heat oil in a large pan/pot. Add chicken and sausage, saute for about 2 minutes, add onion and saute until translucent. add green pepper, garlic and tomatoes,1 t Cajun seasoning and cayenne pepper. Saute until peppers are soft. mix cream with corn starch and add to pot, heat and stir until sauce thickens, add lemon juice and stir.

Creamy Cajun Pasta

 

Add drained pasta to the pot and stir to combine, cook over low for about 5 minutes so that pasta can absorb the sauce. This is on the mild side so add more cayenne if you like you pasta spicy or serve with hot sauce.

Creamy Cajun Pasta

 

 

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Snack Attack: Crispy Chick Peas

Easy, Easy, Easy, and much better for you than chips. Try this crispy chick pea recipe and feel free to switch out the seasonings, I used an Indian spice this time but I have made them with Cajun and curry spices too.

1 can of chick peas rinsed and dried

2T olive oil

1t salt

1T Garam Masala (Indian Spice Mixture made with cumin, cinnamon and other spices)

Put dried chick peas on a baking sheet, toss with oil and sprinkle with salt and seasoning. Bake at 400 degrees for about 25-30 minutes or until dark golden brown and crisp.

Best Ever Barbecued Shrimp and Sausage with Grits (and I’ve tried a lot)

No Easter Brunch, or any brunch or Mardi Gras celebration is complete without Shrimp and Grits. It is one of my favorite comfort foods and my go to order at restaurants. So I have had my fair share, and feel like I am a good judge of this dish. The winner for me is this recipe , from one of my heavily used cookbooks, Southern Living’s All Time Favorites. The sauce I use is pretty much the same but I add Cajun Style smoked sausage because my kids are not huge seafood fans.  I have had many compliments and given the recipe to many friends. This is a must have in your recipe file.

2Lbs unpeeled, extra large raw shrimp, cleaned and deveined (don’t be tempted to take the peels off, the shrimp will be dry and will not have as much flavor, the mess is worth it)

4 links Cajun style smoked sausage cut into 2 ” chunks (if you prefer add another pound of shrimp and skip the sausage)

1/2 c butter

1/2 olive oil

1/4 c chili sauce ( I use Heinz)

1/4 c Worcestershire sauce

2 lemons sliced

4 garlic cloves minced

2T Creole Seasoning

1T chopped fresh parsley

2T lemon juice

1t smoked paprika

1t dried oregeno

1t ground black pepper

1/2 t of your favorite hot sauce

Line a large baking sheet with foil, spread shrimp and sausage on pan evenly

Combine butter and remaining ingredients in a med saucepan over low heat stirring until butter melts and ingrediants are combined

Pour over Shrimp and Sausage, cover and chill in refrigerator for 2 hours, turning shrimp once ( I have even marinated them overnight and  just cooked them for a little less time)

Bake at 400 degrees for 15 minutes or until shrimp are opaque

Serve over cheese grits, sprinkle with chopped chives or parsley