Dirtycajunpasta Recipes

CAJUN PASTA RECIPE

Steps:

• Cook pasta. Cook your penne pasta to al dente, per box instructions. Drain and set aside.
• Saute the peppers & onions in oil. In a large skillet (with high sides), over medium heat, add 1 tbsp olive oil and saute the onions, peppers, and garlic for 4-5 minutes.
• Add all additional ingredients, except cream. Stir in the 1/2 lb. pasta, 12 oz. smoked beef sausage, 14.5 oz. drained diced tomatoes, 1 heaping tsp cajun seasoning, 1 heaping tsp smoked paprika, 1/2 tsp onion pwd, garlic pwd, dried oregano, pinch of red pepper flakes. Stir for 1 minute to coat the pasta and warm the spices.
• Stir the the heavy cream and simmer until thickened. Stir in 1 1/4 cups heavy whipping cream and simmer over medium heat until the cream has thickened and coated the pasta, about 5-10 minutes.
• Taste for seasonings & serve!

CREAMY CAJUN CHICKEN PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes, or until al dente; drain.
• Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat.
• In a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. Add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. Reduce heat, and stir in heavy cream. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through.
• In a large bowl, toss linguini with sauce. Sprinkle with grated Parmesan cheese.

DIRTY CAJUN PASTA

Steps:

• Cook pasta and drain;set aside.
• Saute chicken livers in olive oil until cooked through; allow to cool and mince.
• In a very large skillet, saute ground beef, smoked sausage, onion, celery, green pepper, garlic, cajun spice, paprika, salt, and pepper until very nicely browned.
• Add chicken livers back to pan, tthen stir in wine and let it cook off.
• Add tomato sauce, instant chicken bouillon, hot pepper sauce, and soy sauce and stir to blend.
• Stir in half and half and let thicken just a little bit, then combine sauce with cooked rotini.
• Serve garnished with parmesan cheese.

CAJUN CHICKEN PASTA

Steps:

• Cook the pasta according to package directions. Drain when the pasta is still al dente; do not overcook!
• Sprinkle 1 1/2 teaspoons Cajun spice (or more) over the chicken cubes. Toss around to coat. Heat 1 tablespoon butter and 1 tablespoon oil in a heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow the chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate. Repeat with the remaining chicken. Remove the chicken, leaving the skillet on high heat. Add the remaining butter and olive oil. When heated, add the garlic, peppers and onions. Sprinkle on the remaining Cajun spice, and add salt if needed. Cook over high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add the tomatoes and cook for an additional 30 seconds. Remove all the vegetables from the skillet.
• With the skillet still over high heat, pour in the chicken broth and wine. Cook for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce the heat to medium-low and pour in the cream, stirring/whisking constantly. Cook the sauce over medium-low heat for a few minutes, until the cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. The sauce should be spicy!
• Finally, add the chicken and vegetables to the sauce, making sure to include all the juices that have drained onto the plate. Stir and cook until the mixture is bubbly and hot, 1 to 2 minutes. Add the drained fettuccine and toss to combine.
• Top with chopped fresh parsley and chow down!

RAGIN' CAJUN PASTA

Steps:

• Bring a large pot of lightly salted water to a rolling boil.
• Boil the fettuccine until cooked through yet firm to the bite, about 8 minutes; drain and transfer pasta to a large serving bowl.
• Heat the butter and garlic in a large skillet over medium-high heat; stir in the sausage, tomatoes, broccoli, bell pepper, mushrooms and green onion.
• Cook and stir until the sausage is browned and vegetables are tender.
• Stir in chicken, shrimp, white wine, cajun seasoning, milk, and 1/4 cup Parmesan cheese. Cook and stir until shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, 3 to 5 minutes.
• Serve over pasta and sprinkle with pepper and 2 tablespoons Parmesan cheese.

DIRTY PASTA

Steps:

• Cook Pasta according to package directions, meanwhile, in a blender, blend Garlic, 1 lg can black olives with some juice (keep remaining juice) and some black pepper and parmesan cheese untill well blended
• Drain pasta and in a large bowl combine all the blended mixture, mix well, add more Olive juice as needed for moisture, can be served Hot or cold but is best a little warmed up, She's not pretty (hence the name) but very yummy!

CAJUN CHICKEN & PASTA

Steps:

• Toss chicken with Cajun seasoning; let stand 15 minutes. Cook pasta according to package directions; drain., In a large skillet, heat 1 tablespoon butter over medium-high heat; saute chicken until no longer pink, 5-6 minutes. Remove from pan., In same pan, heat remaining butter over medium-high heat; saute peppers, mushrooms and green onions until peppers are crisp-tender, 6-8 minutes. Stir in cream and seasonings; bring to a boil. Cook and stir until slightly thickened, 4-6 minutes. Stir in pasta and chicken; heat through. Top with tomatoes and basil. Sprinkle with cheese.

CREAMY CAJUN PASTA RECIPE BY TASTY

Steps:

• In a large, heavy-bottomed pot, melt the butter over medium heat until just bubbling. Add the sausage and then season with salt. Brown for 2 minutes on 1 side, then stir and brown on the other side for 2 minutes more.
• Add the onion, season with salt, and cook for 2 minutes, until starting to soften. Add the jalapeño, garlic, and tomato paste. Stir to distribute the tomato paste. Add the Jazzy spice blend and stir to combine.
• Add the pasta, red and green peppers, mushrooms, and salt and stir to combine. Pour in the tomatoes and stock. Bring to a gentle boil, then reduce the heat to low, cover, and simmer for 10-12 minutes, until the pasta is cooked through and the peppers are tender but not mushy.
• Mix in the cream cheese to create a thick, creamy sauce.
• Serve garnished with scallions, if desired.
• Enjoy!

ONE-POT CAJUN PASTA RECIPE BY TASTY

Steps:

• Pour olive oil into the pot.
• Add diced chicken breast to the pot, cover with cajun seasoning, and stir until the chicken is evenly seasoned.
• Add sliced sausage and stir. Cook the meat on medium heat for 5-10 minutes or until the chicken is cooked through.
• Once the meat is cooked, add in the garlic, onion, peppers, and mushrooms, and stir. Continue stirring for 3-5 minutes as the veggies cook down.
• Add the dry pasta to the pot (if using long, thin noodles, break in half), then pour in the chicken broth. Stir until everything is well-mixed.
• Cover the pot and bring to a boil. Once boiling, keep covered bring the heat down to a simmer for 10 minutes (stirring every two minutes).
• NOTE: If there still extra chicken broth, you can discard it, cook longer until the liquid evaporates, or add a little cornstarch to thicken the liquid.
• Lastly, add heavy cream and parmesan and stir until your pasta is well blended. Stir in parmesan cheese.
• Garnish with green onions, more parmesan, a sprinkle of cajun seasoning (if you want some extra spice), and salt and pepper to taste.
• Enjoy!