Easy Creamy Cajun Pastalaya Recipe
Elevate your pasta game with my Creamy Cajun Pastalaya, a dish that’s robust, flavorful, and incredibly satisfying. Each bite introduces you to a harmonious blend of succulent shrimp, tender chicken, and hearty andouille sausage, all bathed in a decadent, richly spiced Cajun cream sauce. This isn’t just dinner; it’s a culinary journey to the heart of Cajun cuisine. The luxurious cream sauce clings to each strand of pasta, turning this dish into an indulgent, full-flavored feast. The blend of textures and flavors — from the juiciness of the meats to the mellow heat of the Cajun seasoning — is truly a celebration on your palate.
Dry pasta: I use mafalda for its unique texture, but you can substitute with any pasta of your preference like penne or fusilli. Shrimp: A main protein that offers a burst of seafood flavor. If you’re not a fan, you can substitute with more chicken or sausage. Cajun seasoning: Gives the dish its signature spicy kick. If you can’t find any, a mix of paprika, garlic powder, black pepper, and a touch of cayenne can work too. Olive oil: Used for sautéing the proteins and vegetables. Can be substituted with another high-heat oil like canola or avocado oil. Chicken breast: Another main protein, offering a lean and tender element to the dish. Andouille sausage: Adds a rich, smoky flavor. If you can’t find andouille, any smoked sausage will do. Onion, celery, and garlic: The aromatic backbone of many great dishes, bringing depth of flavor. Bell pepper: Adds color and sweetness to balance the heat. Choose any color you like! Chicken broth: Creates a flavorful base for the sauce. Vegetable broth could work too if preferred. Heavy cream: Adds richness and creaminess to the sauce. You could use half-and-half for a lighter option. Salt and pepper: Essential seasonings to adjust flavor to your liking. Fontina cheese: Melts beautifully to bind the dish together. If you can’t find Fontina, a mild mozzarella or Monterey Jack cheese could substitute. Green onions and fresh parsley: Fresh, vibrant garnish to contrast the rich, creamy dish. Can substitute with chives or other fresh herbs.
Don’t worry, making this creamy cajun pastalaya is as easy as pie. Let’s get into it! First things first, let’s deal with the pasta. You know the drill, cook it according to the instructions on the packet. Trust me, this dish is worth every second spent waiting for the pasta to be just right. Heat up the olive oil in a large skillet or Dutch oven. Add the shrimp and sprinkle some cajun seasoning over them. Toss them around so they get coated in that spice, then cook them until they’re beautifully pink. Remove them from the pot and set aside. Next, toss in the chicken and sausage, sprinkling them with cajun seasoning. Stir everything together and cook until the chicken’s cooked through. Now you want to add the onion, celery and garlic into the pot and cook them until the onion is translucent, about 3 minutes. Now add the bell peppers and the remaining cajun seasoning. Stir everything together and cook for another minute. Now for the saucy part! Pour in the chicken broth and heavy cream. Stir it all up, season with salt and pepper if needed, and add the shrimp back into the pot. Once the sauce starts to boil, mix in the cooked pasta and some Fontina cheese. Remove from heat and sprinkle over the remaining Fontina cheese, green onions, and parsley. The heat will cause the cheese to melt and make it irresistibly cheesy and creamy.
Storage
Store any leftover Pastalaya in an airtight container in the refrigerator. It will keep well for up to 3 days. When you’re ready to eat, reheat it gently on the stove or in the microwave, adding a splash of chicken broth or water if needed to loosen up the sauce.
Other Great Recipes To Try
Cajun Shrimp Tacos with Mango Salsa Crispy Cajun Shrimp Fettuccine Cajun Shrimp with Tomato Alfredo Pasta Creamy Sausage Mushroom Pasta Cajun Meatballs in Fire Roasted Tomato Sauce Shrimp Scampi Best Gumbo Recipe
