Description
Creamy Cajun Pastalaya is a flavorful Louisiana-inspired dish featuring pasta cooked with shrimp, chicken, and andouille sausage in a rich, creamy Cajun-spiced sauce. This hearty meal combines tender proteins, sautéed vegetables, and a cheesy finish to create a comforting one-pot dinner perfect for any night of the week.
Ingredients
Proteins
- 8 ounces shrimp, peeled and deveined
- 6 ounces chicken breast, boneless and skinless, cut into bite-size pieces
- 1 link andouille sausage or smoked sausage, sliced
Vegetables
- 1 medium onion, chopped
- 1 stalk celery, chopped
- 3 cloves garlic, minced
- 2 medium bell peppers (any color), julienned
- 3 green onions, chopped (for garnish)
- 2 tablespoons fresh parsley, chopped (for garnish)
Pantry & Dairy
- 12 ounces dry pasta (mafaldine or similar)
- 2 tablespoons Cajun seasoning
- 1 tablespoon olive oil
- 1½ cups low sodium chicken broth
- ½ cup heavy cream
- 1 cup Fontina cheese, shredded
- Salt and pepper to taste
Instructions
- Cook the pasta: Prepare the pasta according to the package instructions until al dente. Drain and set aside.
- Season the shrimp: Toss the peeled and deveined shrimp with about ½ tablespoon of the Cajun seasoning, then set aside to marinate briefly.
- Cook the shrimp: Heat olive oil in a large skillet or Dutch oven over medium heat. Add the shrimp and sauté for about 2 minutes per side until pink and cooked through. Remove shrimp from the skillet and set aside.
- Cook chicken and sausage: Add chicken pieces and sliced andouille sausage to the same skillet. Sprinkle with 1 tablespoon of Cajun seasoning. Cook, stirring occasionally, until chicken is no longer pink and thoroughly cooked, about 5 minutes.
- Sauté aromatics: Add chopped onion, celery, and minced garlic to the skillet. Cook until the onion is translucent, about 3 minutes.
- Add peppers and seasoning: Stir in the julienned bell peppers and the remaining ½ tablespoon of Cajun seasoning. Cook for an additional 3 minutes, allowing the peppers to soften.
- Create the creamy sauce: Pour in the chicken broth and heavy cream. Stir to combine, and season with salt and pepper as needed. Return the cooked shrimp to the skillet. Bring the mixture to a boil.
- Combine pasta and cheese: Add the cooked pasta to the sauce along with about ½ cup of shredded Fontina cheese. Stir everything together until the cheese melts and the pasta is well coated.
- Garnish and serve: Remove the skillet from heat. Garnish with the remaining Fontina cheese, chopped green onions, and fresh parsley. Serve immediately for best flavor and texture. Leftovers can be refrigerated for up to 3 days.
Notes
- Use fresh or frozen shrimp, but ensure they are thawed before cooking.
- Andouille sausage adds authentic Cajun flavor, but you may substitute with smoked sausage if preferred.
- Adjust the amount of Cajun seasoning to suit your spice tolerance.
- If you want a lighter dish, substitute heavy cream with half-and-half or milk, but sauce will be less thick.
- Make sure not to overcook the shrimp to keep it tender and juicy.
- For a gluten-free version, use gluten-free pasta.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
