Serves 6
50 min
Creamy Cajun Pastalaya
Recipe GLPR5f8ab337474e60
A rich and flavorful one-pan Cajun pasta combining tender chicken thighs, spiced Andouille sausage, and succulent shrimp in a creamy sauce infused with sautéed aromatics and warm Cajun spices. Tossed with al dente linguine and finished with Parmesan and fresh parsley, this dish brings authentic New Orleans charm to your dinner table.
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Ingredients
1 pound boneless, skinless chicken thighs, cut into bite-sized cubes
2 tablespoons Cajun seasoning, divided
2 tablespoons grapeseed oil
1 pound Andouille sausage, sliced into rounds
2 shallots, diced
1 green bell pepper, diced
3 celery stalks, diced
4 cloves garlic, minced
1 cup chicken broth
2 cups heavy cream
1 pound linguine
1 pound large shrimp, peeled and deveined
½ cup grated Parmesan cheese
Salt and black pepper, to taste
¼ cup fresh parsley, chopped
Directions
Pat the chicken thighs dry with paper towels. In a small bowl, combine the chicken with 1 tablespoon of Cajun seasoning and toss to coat evenly.
Heat the grapeseed oil in a large skillet over medium-high heat until it shimmers.
Working in batches to avoid crowding the pan, add the seasoned chicken and sear for 4-5 minutes, stirring occasionally, until the surface is golden brown. Transfer the cooked chicken to a clean plate and set aside.
In the same skillet, add the sliced Andouille sausage and cook over medium-high heat for 5-7 minutes, stirring occasionally, until lightly browned on the edges. Remove the sausage to the plate with the chicken.
Reduce the heat to medium. Add the diced shallots, bell pepper, and celery to the skillet. Sauté for 6-8 minutes, stirring frequently, until the vegetables are softened and the shallots are translucent.
Stir in the minced garlic and the remaining 1 tablespoon of Cajun seasoning. Cook for 1 minute, stirring constantly, until fragrant.
Pour in the chicken broth and use a wooden spoon to scrape up any browned bits stuck to the bottom of the skillet. Let the mixture simmer for 2-3 minutes.
Reduce the heat to medium-low and pour in the heavy cream, stirring well to combine. Bring the mixture to a gentle simmer and cook for 5 minutes, stirring occasionally.
While the sauce simmers, bring a large pot of salted water to a boil. Add the linguine and cook according to package directions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta.
Return the chicken and sausage to the skillet with the cream sauce and stir to combine.
Add the shrimp to the skillet and cook over medium heat for 3-4 minutes, stirring gently, until the shrimp turn pink and opaque throughout and reach an internal temperature of 165°F.
Add the drained linguine to the skillet along with the grated Parmesan cheese. Toss everything together gently but thoroughly. If the pasta seems too thick, add pasta water a little at a time until you reach the desired consistency.
Taste the dish and adjust the salt and black pepper as needed. Divide among serving bowls, garnish generously with fresh parsley, and serve immediately.
