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.
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Where is the ingredient list
ReplyDeleteYea where's the recipe??
ReplyDeleteThis is not a recipe lol there is hardly even any measurements to go off of
ReplyDeleteJust measure with love 💗
DeleteThe ingredients list is called "read comprehension or read between the lines."
ReplyDeleteBoooo, cajun pasta be poppin ingredient lust cannot be found. Just the directions. App is useless
ReplyDeleteApparently they from Louisiana where you get recipes from Maw Maw and Paw Paw with no measurements or time. Just a little of this and a pinch of that until it's done.
ReplyDelete8oz Medium shrimp
ReplyDelete4 Andouille sausage
2 Chicken breasts
Cajun seasoning (paprika, salt, garlic powder, black pepper, white pepper, onion powder, oregano, cayenne)
Thyme
Salt
6 tbsp Butter
2 Garlic cloves, minced
1 Onion, chopped
1 Bell pepper, cut into strips
1 can Tomato, diced
1/4c Heavy cream
1/3c Chicken stock
Pasta of choice (linguine)
1. Pound chicken till approx 1/4in thick, season both sides well and set aside while you season shrimp and sausage.
2. Set water to boil and salt generously (like the fucking sea).
3.Heat 2tbsp butter and add chicken, cooking each side till browned, and set aside. Repeat with sausage and 1 tbsp butter in same pan. Finish with shrimp, cooking until just done.
4. Add 2tbsp butter, onion, bell pepper, and 1 tablespoon thyme; sautee in butter until onion and peppers begin to brown, add garlic and cook till fragrant (add pasta to boiling water during this time.)
5. Add chicken stock and tomatoes to deglaze pan, bring to a simmer for around 5 minutes to reduce liquids.
6. Reduce heat to low; stir in shrimp/sausage/chicken, along with any leftover juices.
7. Stir in heavy cream and cook on low until pasta done (al dente).
8. Remove from heat and add pasta, along with a few shakes of cayanne, stir together and allow to sit for 2 minutes.
Taste for seasoning and serve.
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