cajun

Make and share this Creamy Cajun Chicken Pasta recipe from Food.com.

Creamy Cajun Chicken Pasta

chicken breast halves, cut into thin strips

linguine, cooked al dente

cajun seasoning (your recipe, Cajun Seasoning Mix

butter

green onion

heavy whipping cream

sun-dried tomatoes

salt

basil

black pepper

garlic powder

parmesan cheese

Place chicken and Cajun seasoning in a bowl and toss to coat.

In a large skillet over medium heat, saut&eacute; chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.

Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.

Pour over hot linguine and toss with Parmesan cheese.

FANTABULOUS!!!!  This dish was sooooo good I have to give a play-by-play.  I added 1 lb of halfed whole white button mushrooms.  For the sundried tomatoe I went to my freezer and grabbed a few of Mirj's "Oven-dried tomatoes" (which I have freezer bags full of) instead.    The only other thing that I used that was a first for me was the cajun seasoning.  Ironically, I had just purchased Pampered Chef's Cajun Seasoning.  I doubt this had anything to do with it, but I have never used a pre-mixed cajun seasoning before.  I layed a bed of pasta on a platter and poured the sauce over it all and served it "family style."  We could have NEVER guessed what we were about to experience.  Honestly, with the exception of a straight-out alfredo, this is the best pasta sauce I have ever had.  The flavors just dance around in your mouth, not too overpowering, but they let you know they are there.  The entire meal my husband and I were scheming up different ways to make this recipe and we both agreed that we would like to try it with shrimp and also do just a veggie-version with lots of mushrooms, yellow/red/orange peppers, etc.  We are no food critics...but to us...this dish IS restaurant quality and is earning a spot in the front of the pasta section of my cookbook!!!  Thanks, Lorac, for this OUTSTANDING recipe!

Jambalaya

andouille sausage, sliced 1/2 inch thick

green bell peppers, chopped

celery,

scallions,

tomatoes

rice

chicken broth

Cajun seasoning

bay leaves

thyme

cayenne pepper (optional)

shrimp,

Chopped fresh parsley, for topping

Combine the sausage, peppers, celery, scallions, tomatoes, rice, chicken broth, Cajun seasoning, bay leaves, thyme and cayenne in a 6-quart slow cooker.

Cover and cook on low, 4 hours, adding the shrimp during the last 20 minutes of cooking. Discard the bay leaves. Serve topped with parsley.

Excellent and very easy. I wondered about the rice, since Uncle Ben's instructions looked just like those for regular rice. After some research online, I found someone's comment that parboiled rice holds its shape during extended cooking and is therefore usually called for in Cajun jambalaya recipes. It worked perfectly in this recipe. The optional cayenne made it too spicy for some of my guests, perhaps because our Cajun seasoning already includes cayenne. Next time: hot sauce at table.

This was very quick and easy to prep and throw together!  It packed a big punch of heat (with the cayenne)  and flavor for a crackpot meal.  Be sure to use the correct rice and a good Cajun seasoning.

Everything came out perfect. I used 1 1/2 cups parboiled rice and cooked everything except shrimp In pressure cooker for 8 minutes. Great!!! Quick released pressure added 60 shelled  large shrimp on warm for 5 minutes. 

Very good flavor and easy to make. Rice always tends to be a little tough, so I would suggest making the rice separately and then adding to dish.

Easy and packed with flavor.  We sub in smoked sausage to relieve some spice.

Needed a bit more spice but it was a great meal!!

Great recipe! It’s easy and nice to make on a busy day.

Red Creole jambalaya is a classic of New Orleans cookery: a pot of rice loaded with meats, seafood, tomatoes, and more flavor than you'll know what to do with. The secret to this one is in carefully orchestrated steps to deepen and build flavor, plus a trip to the oven to guarantee you don't end up with a burnt layer of rice on the bottom of your pot.

Creole-Style Red Jambalaya With Chicken, Sausage, and Shrimp Recipe

(28-ounce; 795 grams) can peeled whole tomatoes, packed in juice (see note)

chicken stock

(565 grams) boneless, skinless chicken thighs

salt and black pepper

(15 milliliters) vegetable, canola,

(340 grams) cooked Cajun or Creole sausage,

onion

green bell peppers

celery

garlic, minced

(5 milliliters) tomato paste

(15 milliliters) Louisiana-style hot sauce,

thyme leaves thyme

oregano

cayenne pepper,

long-grain rice (12 ounces; 370 grams)

(340 grams) peeled and deveined shrimp

Strain tomatoes and add juice to a 4-cup measuring cup. Place tomatoes in a medium bowl. Using your fingers, carefully tear each tomato open to release the liquid inside its seed compartments. Strain all this liquid into measuring cup. Crush tomatoes well with your hands. Add enough chicken stock to tomato juices to total 4 cups (960ml). Set aside.

Preheat oven to 325°F (160°C). Season chicken all over with salt and pepper. In a Dutch oven, heat oil over medium-high heat until shimmering. Add chicken and cook, turning, until browned on both sides, about 6 minutes per side. Transfer chicken to a cutting board and let rest for 5 minutes, then cut into 1/2-inch chunks and set aside.

Meanwhile, add sausage to Dutch oven and cook, stirring often, until just starting to darken, about 3 minutes; lower heat and/or add oil at any point to prevent burning. Add onion, bell pepper, celery, and garlic and cook, stirring and scraping bottom of Dutch oven, until browned bits have come loose and vegetables just begin to turn lightly golden, about 8 minutes.

Stir in tomato paste and cook, stirring, until lightly browned, about 1 minute. Add hot sauce, thyme, oregano, cayenne, garlic powder, and a very generous dose of black pepper. Add crushed tomatoes, tomato/stock mixture, diced chicken, and bay leaves and bring to a simmer. Season with salt, tasting liquid to ensure it is well seasoned.

Stir in rice and return to a simmer. Cover with lid and transfer to oven. Bake until liquid is fully absorbed and rice is tender, about 40 minutes.

Gently stir in shrimp and scallions and return to oven until shrimp are just cooked through, about 5 minutes. Cover pot and let rest 15 minutes. Remove bay leaves, if desired (see note).

Serve, passing hot sauce at the table for diners to add to taste. 

You can have this creamy and comforting pasta with chicken on the table in just 30 minutes and best of all, it all cooks in one pot -- you won't even need to boil water first! It's packed with tender chicken thighs, bell peppers, and onions, and finished off with a creamy tomato sauce.

One-Pot Cajun Chicken Pasta

olive oil

chicken

green bell peppers, stemmed, seeded and cut into 1/4-inch strips

yellow onion, thinly sliced

garlic, chopped

smooth penne (see Cook's Note)

cream cheese, cubed,

Kosher salt

scallions, sliced,

Food Network Kitchen Step by Steps Beauty One Pot Cajun Chicken Pasta

Heat the oil in large wide pot over medium-high heat. Add the chicken and Cajun seasoning and cook, stirring occasionally, until the chicken just starts to change color and the spices are toasted, about 2 minutes.

Add the peppers and onions and cook until they just begin to release some of their juices, 3 to 4 minutes. Stir in the garlic and cook until softened, 1 minute.

Add the pasta, chicken broth and tomatoes and bring to a boil over medium-high heat. When it boils, continue to cook, stirring occasionally, until the pasta is al dente and the sauce is thickened and reduced by about half, about 15 minutes.

Remove from the heat and add the cream cheese and 1 1/2 teaspoons kosher salt. Stir until the cream cheese is combined and melted. Don't worry if the sauce looks runny, it will thicken as it sits. Top with sliced scallions.

Amazing! So easy! 

A ten on taste. A two on difficulty. This is on the permanent dinner rotation

I could taste each of the components. Honestly, that had never happened when I have cooked before.  .

I love this recipe and it has become a go-to favorite in my house.  I make it a couple of times a month.  I don't care for green peppers, so I make mine using a red pepper and a yellow pepper.  The package of chicken thighs I buy always has 6 thighs in it so I use  the whole 15 oz box of penne pasta, and the whole 8 oz of cream cheese.  I use a can of petite chopped tomatoes, 4 garlic cloves (cause I love garlic) and a tad more cajun seasoning. If the sauce gets too thick, I just thin it with a bit more chicken broth.  

This is sooooooo good!!! I wish I could post the video of how many times my husband went back for seconds and thirds!! We added turkey sausage kielbasa and ate it with Texas toast!!! Great meal!!!

Quick and easy! Added some Cajun sausage and two extra ounces of cream cheese. 

It was so delicious. Definitely will make it again. My whole family loves it.

Flavorful and easy to make.  I wouldn’t change a thing but I will try it with shrimp one day.

Really easy dish, my husband and son loved it.

One of my first recipes, couldn’t have been better.  Excellent flavor and very simple.   Awesome. 

This was super easy and EVERYONE in my family liked it. It’s a miracle!! I’ll skip the kosher salt when I make it again - I think my Cajun seasoning is on the salty side so it’s not needed. 

This dish is amazing and so simple!  The kids &amp; the hubby loved it ....definitely saving this for future days where I want to make something deliciously easy. 

30-Minute Gumbo has lots of flavor from a dark roux, andouille sausage, and chicken. It's a one pot meal with the taste of New Orleans and it's so quick and easy to make. It's perfect for a weeknight dinner and , of course, Mardi Gras.

30-Minute Gumbo

all-purpose flour

chopped bell pepper

salted butter, (divided)

Holy

garlic

bay leaf

dry roux, (sifted)

salt and pepper

file powder

green onions

Bake the Roux. Preheat oven to 425 degrees. Line a large rimmed baking sheet with foil. Spread the flour out on the pan. Bake, raking the edges in and pushing the center to the outsides every 10 minutes. Keep doing this until it gets the color of ground cinnamon. This will take about 1 hour 10 minutes to 1 1/2 hours.&nbsp;Cool completely and store in an airtight container in a cool, dark place for up to 3 months.

Make the Holy Trinity. Spread onion, celery, and bell peppers out on 2 baking sheets lined with parchment paper. Freeze for 2 hours. Transfer to freezer bags. Store in freezer until needed. Thaw required amount for 2 hours in a strainer before using.

Melt 1 tablespoon butter over medium-high heat in a large Dutch oven. Add andouille and cook, stirring often until browned, about 4 minutes. Remove sausage with a slotted spoon and set aside.

Add remaining butter and cook Holy Trinity until softened, about 5 minutes.

Add garlic, Cajun seasoning, thyme, and bay leaf and cook 1 minute.

Stir in 2 cups of chicken broth and use a wooden spoon to scrape any brown bits off the bottom.

In a large bowl, whisk together dry roux and remaining 2 cups of chicken broth until completely smooth. Add to Dutch oven and bring to a boil. Reduce heat and simmer 20 minutes. Add chicken for the last 5 minutes.

Season to taste with salt and pepper and stir in file powder. Serve with rice and green onions.

Cajun gumbo is the tomato-free version of this legendary and completely customizable Louisiana stew. This recipe uses a classic combo of chicken and andouille sausage, but feel free to change it up with other proteins.

Cajun Gumbo With Chicken and Andouille Sausage Recipe

boneless, skinless chicken thighs (about 2 1/4 pounds; 1kg total)

Cajun-style andouille sausage

all-purpose flour (4 1/2 ounces; 130 grams)

onions

cayenne pepper

filé powder,

rice,

In a large Dutch oven, heat 1 tablespoon (15ml) oil over medium-high heat until shimmering. Season chicken all over with salt. Working in batches, sear chicken until browned on both sides, about 5 minutes per side. Transfer chicken to a platter, then set aside until cool enough to handle. Once chicken has cooled, shred into bite-size pieces.

Add sliced andouille to pot and cook, stirring, until lightly browned, about 6 minutes. Using a slotted spoon, transfer to a platter and set aside.

Add remaining 1 cup (235ml) oil to Dutch oven along with flour, stirring to form a paste. Lower heat to medium-low and cook, stirring and scraping frequently, until roux is a chestnut or chocolate-brown color but not scorched, about 1 hour. Alternatively, you can combine the flour and 1 cup oil in a separate ovenproof vessel and cook, uncovered, in a 350°F (180°C) oven, stirring occasionally, until roux is chestnut or chocolate-brown, about 4 hours, though how long this will take can vary dramatically depending on your oven. You can add the finished oven roux to the pot on the stovetop after removing the sausage, then immediately proceed to the next step of sautéing the aromatics.

Add onion, bell pepper, and celery and season lightly with salt. Cook over medium-high heat, stirring and scraping, until softened, about 10 minutes; lower heat to medium if any of the ingredients threaten to scorch. 

Stir in garlic, cayenne, and a generous amount of black pepper and cook, stirring, for 2 minutes longer.

Add stock, bay leaves, and thyme. Season lightly with salt. Bring to a gentle simmer, then allow to cook uncovered, stirring occasionally, for 1 hour. Add okra, if using, along with sausage and shredded chicken, and gently simmer, uncovered, for 1 hour longer. Skim any fat from the surface as it accumulates.

Remove from heat and add filé powder, if using, stirring well to break up any small lumps. Season stew with salt. Discard thyme sprigs and bay leaves.

Serve gumbo with warm rice, sprinkling sliced scallions on top of each bowl. Pass hot sauce at the table, as well as filé powder, if desired, to lightly shake on top of each serving of gumbo and rice.

Chicken and Smoked Sausage Gumbo with White Rice

vegetable oil

smoked sausage,

chopped bell peppers

cayenne

chicken stock chicken broth

parsley leaves

White Rice, recipe follows

Hot sauce

paprika

onion powder

white rice

water, chicken stock, chicken broth

unsalted butter

In a large enameled cast iron Dutch oven or large pot, heat 1 tablespoon of the vegetable oil over medium-high heat. Add the sausage and cook until well browned, about 8 minutes. Remove the sausage with a slotted spoon and drain on paper towels. Set aside.

Season the chicken with the Essence and add in batches to the fat remaining in the pan. Cook over medium-high heat until well browned, 5 to 6 minutes. Remove the chicken from the pan, let cool, and then refrigerate until ready to use.

Combine the remaining 1/2 cup oil and the flour in the same Dutch oven over medium heat. Cook, stirring slowly and constantly for 20 to 25 minutes, to make a dark brown roux, the color of chocolate.

Add the onions, celery, and bell peppers and cook, stirring, until wilted, 4 to 5 minutes. Add the reserved sausage, salt, cayenne, and bay leaves, stir, and cook for 2 minutes. Stirring, slowly add the chicken stock, and cook, stirring, until well combined. Bring the mixture to a boil. Reduce the heat to medium-low and cook, uncovered and stirring occasionally, for 1 hour.

Add the reserved chicken to the pot and simmer for 1 1/2 hours, skimming off any fat that rises to the surface.

Remove the pot from the heat. Using a slotted spoon, remove the chicken thighs from the gumbo and place on a cutting board to cool slightly. Remove and discard the bay leaves. Pull the chicken meat from the bones and shred, discarding the bones and skin. Return the meat to the gumbo and stir in the green onions, parsley, and file powder.

Spoon rice into the bottom of deep bowls or large cups and ladle the gumbo on top. Serve, passing hot sauce on the side.

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch Published by William and Morrow, 1993.

In a 2-quart saucepan, combine the rice, water, butter, salt, and bay leaf and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until all the liquid is absorbed, about 20 minutes. Remove the pan from the heat and let sit, covered and undisturbed, for 5 minutes.

Uncover and fluff the rice with a fork. Discard the bay leaf and serve.

I've made this gumbo at least a dozen times since 2010. It's one of the few recipes that doesn't need ANY alterations to the original. Don't take shortcuts--this gumbo is well worth the time.

Very awesome turnout and the family loved it!! 

 great recipe.   I swapped the file powder with roasted garlic.   

I know the old rule of gumbo, 2 thickening agents, but I just have to add some okra in addition to the file and roux.  Most times if I have it on hand I’ll add a can of Ro-Tel just for that touch of acidity.  As presented in this recipe it’s 5 stars all day.

This is my absolute favorite gumbo recipe. I get so many requests to make this from friends and family. it is worth the time it takes to make it. I don't make any adjustments to the recipe. It's fabulous!

I love this gumbo. I wish it didn't take so long to make, as I rarely have the time to make it, but the flavor is hard to beat.  An all time favorite of mine.  (Tip: For your first time follow the recipe exactly - the rice as described is perfection with this gumbo.)

Chicken and Smoked Sausage Gumbo

chicken meat,

Rustic Rub, recipe follows

Combine the oil and flour in a large cast iron or enameled cast iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Add the sausage, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 minutes. Add the chicken broth. Stir until the roux mixture and water are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour.

Season the chicken with the rub and add to the pot. Simmer for 2 hours. Skim off any fat that rises to the surface. Remove from the heat. Stir in the parsley, green onions, and file powder. Remove the bay leaves and serve in deep bowls.

Combine all ingredients and store in an air-tight container.

Always use this recipe!!! Why not follow the instructions of the New Orleans King? 

This chicken sausage gumbo by Emeril is AMAZJNG! I'm born and raised in New Orleans, I know good gumbo, and Emeril knows sothern and New Orleans cuisine.  Us New Orleanians Love Emeril's and many more of his local restaurants. If the Emeril is in it, you can count on it being an amazing taste Experience! I made a few minor variations to the recipe, I cooked my roux in my cast idon skillet. Then I added roux mixture to my "holy trinity" aa we call it in New Orleans, that's onion, bell pepper and celery, which I cooked down first with my sausage. Added my own chicken stock and the roux. Brought it to a boil, then added the seasoned chicken.  Everything else was from his recipe. Thanks Emeril. My family and friends always enjoy this gumbo made from your recipe. ⚜⚜⚜

The best gumbo recipe ever!!!
We've tried other recipes in the past, but this one is the best.
























Love this recipe! It’s one of those dishes you are so proud of when finished. 

We have had countless gumbos living in Louisiana and this was frankly the best we have ever eaten. So excited to have made this restaurant-quality dish at home!

My wife works for TSA and they
 have potlucks frequently.  They keep asking me to make this. Its Superbowl 54 today. I had to get up at 6 am to make it for my wife to take to work. I'm tired. I just wanna watch the Superbowl
l.  Thanks E, for the awesome recipe...ZZZZZZ

Simple, basic, and tasty. No exotic ingredients that do not belong in gumbo. This recipe is as close to my mother’s recipe that you can get. 

I love this recipe! I use a little less oil than he asks for because when I made it the first time, it was really really oily. But all the ingredients plus some okra because I love okra is so good! I added the okra when I added in the celery. Thank you Emeril! 

I make this every year for Thanksgiving and the family loves it. 

Emeril's Gulfcoast Fishhouse Restaurant Baked Oysters

unsalted butter,

shallots

parsley leaves,

white pepper

crabmeat, picked over

lemon wedges,

bread crumbs

Parmesan,

In a small bowl combine the butter with the garlic, shallots, and 1 tablespoon of the parsley. Stir to blend thoroughly, and then transfer to the refrigerator while you prepare the oysters.

Set the oven to the broil setting or preheated to 500 degrees F. Position the top oven rack in the upper third of the oven.

Season the oysters with salt and pepper. Divide the oysters evenly between 6 individual gratin dishes just large enough to hold the oysters in 1 layer. Shallow gratin dishes approximately 4 by 6 by 1-inch that have a volume capacity of about 8 ounces work well. Sprinkle the crabmeat evenly over the oysters in the ramekins. Using a small spoon, place dabs of the compound butter over the tops of the dishes, dividing the entire amount of butter evenly among the 6 dishes. Squeeze fresh lemon juice over the top. In a small bowl combine the bread crumbs, grated cheese and olive oil. Sprinkle evenly over the oysters and transfer the gratin dishes to a large baking sheet and place in the oven. Broil until the crumbs are golden brown and the oysters are just cooked through and curled around the edges.

While the oysters are baking, in a small bowl combine the bread crumbs, 2 tablespoons of the Parmesan, and the olive oil. Stir until thoroughly combined.

Remove the oysters from the oven and sprinkle the crumb mixture evenly over the tops of the oysters in the dishes. Return to the oven and bake until the crumbs are golden brown and the oysters are just cooked through, about 3 to 4 minutes longer.

Remove the oysters from the oven, garnish with the remaining Parmesan and parsley, and serve immediately, with lemon wedges for guests to use according to taste.

Sounds great but takes too long for during the week. 

Jambalaya may seems like an odd dish to make on the grill, but slightly smoky and charred grilled sausage, chicken, and tomatoes add great flavor.

Top 40 cajun recipes from across the web

The most viewed cajun recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy Cajun Chicken Pasta

Jambalaya

Creole-Style Red Jambalaya With Chi...

One-Pot Cajun Chicken Pasta

30-Minute Gumbo

Cajun Gumbo With Chicken and Andoui...

Chicken and Smoked Sausage Gumbo wi...

Chicken and Smoked Sausage Gumbo

Emeril's Gulfcoast Fishhouse Restau...

Grilled Chicken and Sausage Jambala...

Easy Maque Choux

Gumbo Base (Aka Roux)

Leftover Turkey Jambalaya

Classic Shrimp Creole

Fried Turkey Rub With Cajun Injecti...

Justin Wilson'S Gumbo

Shrimp Gumbo

Cajun Chicken Rice Bowl

Cajun Shrimp And Rice

Sausage And Creamy Cajun Orzo Skill...

Cajun Shrimp Chowder

Slow-Cooker Cajun Alfredo

Awesome Cajun Chicken Wings

Cajun Clam Chowder

Super Easy & Incredible Homemade Ve...

Instant Pot Cajun Rice and Sausage

Shrimp &#201;touff&#233;e Recipe

Red Beans and Rice

Creamy Cajun Shrimp Spaghetti

Cajun Chicken Wings

Cajun Shrimp Stuffed Poblano Pepper...

Homemade Blackening Seasoning Recip...

Deep Fried Onion Balls With Cajun R...

Keto Fish Tacos

One-Pot Sausage and Shrimp Jambalay...

Baked Blackened Cod

Homemade Cajun Seasoning Mix

Red Boudin - Boudain Rouge - Cajun ...

Cajun Gravy

The most viewed cajun recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Shrimp Étouffée Recipe