If you want a taste of Louisiana, my creole pasta is the perfect dish. Loaded with authentic cajun spices, which makes it flavorful and spicy. Not to mention, topped with andouille sausage, chicken and shrimp.
Preparation and kitchen tips
It may seem like a lot of ingredients, but this dish is very easy to prepare. First, you will prep your veggies. This includes dicing your onion and bell pepper and also mincing your garlic. You can also buy your garlic minced. Also, you will season your chicken and shrimp. When it comes to seasoning the chicken, I recommend using a few pinches of salt, cajun seasoning and garlic powder. I prefer Old Bay as the cajun seasoning of choice because it’s not as salty as other store-bought cajun seasonings. You will also season the shrimp with the same seasonings, except the salt. Shrimp doesn’t need alot of seasoning; so it’s important to not be heavy-handed.
One thing about this meal is the fact that everything’s cooked in the same skillet; with the exception of the pasta. This fun fact will save time and energy on extra dishes. I like to add a little oil before adding my sausage to the skillet. Although the sausage will produce oil itself, the oil will keep the sausage pieces moist. Once you’ve cooked your sausage, you will add a little more oil to the same skillet and cook your chicken. When it’s finally time to cook to the shrimp, there should be enough oil left over from the chicken and sausage, but if not, feel free to add a little more.
The sauce is the most important part of this dish. Made with flavors from onion, bell pepper, garlic, cajun seasoning, and a secret ingredient; tomato paste. The tomato paste, along with the other flavors is what gives this dish the authentic cajun taste. The flavors are made into a sauce from chicken broth, heavy cream, white wine and lemon juice. Not to mention, another key ingredient that is added towards the end; crushed red pepper flakes.
If you make this dish, please tag me on IG and Twitter. There’s also a video on IG of me preparing it. Also, if you have questions, please don’t hesitate to contact me and ask. I hope you enjoy this dish as much as we do!
Creole Pasta
Ingredients
- 1 lb fettucine noodles
- 1 lb Andouille sausage, sliced approx. 2 links
- 2 boneless, skinless chicken breast cut into 1 inch pieces
- 1 lb jumbo shrimp
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced or chopped approx. 3 tbsp
- 4 tbsp unsalted butter
- 2 tbsp tomato paste
- 1 cup chicken broth
- 2 cup heavy cream
- 2 tbsp Old Bay, plus more chicken and shrimp
- 2 tbsp lemon juice
- 1/4 cup dry white wine
- 2 tsp crushed red pepper flakes
- garlic powder
- salt & pepper to taste
- vegetable oil for skillet
- grated or shredded parmesan cheese for garnish
- fresh parsley for garnish optional
Instructions
- Cook pasta according to package directions.
- In a medium bowl, season chicken with a few pinches of salt, tbsp. of Old Bay and tbsp. of garlic powder. In another small bowl, season shrimp with 1 tbsp of Old Bay and tbsp. of garlic powder.
- In a large skillet, heat 2 tbsp of oil over medium high heat. Cook sausage for 2 minutes on each side. Remove and set aside, covered. Add a small amount of oil to same skillet, and cook chicken pieces for 3 minutes on each side. Remove and set aside, covered. Reduce heat to medium, add a little more oil and cook shrimp for 2 minutes on each side. Remove and set aside, covered.
- In the same skillet, add butter. Once butter is melted, add onion and bell pepper. Cook until tender, about 3 minutes, stirring occasionally. Add garlic and cook an additional 3 minutes. Stir in 2 tbsp of Old Bay, and mix thoroughly. Stir in tomato paste, and mix thoroughly.
- Add chicken broth, heavy cream, white wine and lemon juice. Bring to a simmer and cook for 7 minutes, stirring occasionally. Stir in crushed red pepper flakes and simmer for additional 5 minutes or until sauce has thickened.
- Toss cooked pasta in sauce, and top with chicken, sausage, shrimp and parmesan cheese. Topping with fresh parsley is optional.
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