Cajun Pasta be Poppin

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


  • 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


  1. 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.
  2. Add the sausage to the skillet and saute until browned. Remove and set aside.
  3. 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.
  4. Put the remaining 2 Tbsp of butter into the skillet and saute the onions and peppers over medium heat until softened.
  5. Stir in the garlic and reserved cooking liquid. Saute for 30 seconds.
  6. Mix in the heavy whipping cream, diced tomatoes and thyme as well as salt and pepper to taste. Simmer until the sauce thickens.
  7. Add the meat back to the skillet as well as the linguini noodles. Stir to combine well and serve.


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