Creamy Cajun Pastalaya
User Reviews
4.7
129 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
40 mins
-
Servings
6
-
Calories
456 kcal
-
Course
Main Course, Lunch, Dinner
-
Cuisine
Creole
Creamy Cajun Pastalaya
Report
Creamy Cajun Pastalaya - just like jambalaya but better, made with pasta instead and with a creamy sauce and Fontina cheese. Great crowd pleaser and super simple!
Share:
Ingredients
- 12 ounce dry pasta I used mafalda
- 8 ounces Shrimp peeled and deveined
- 2 tablespoons Cajun Seasoning
- 1 tablespoon olive oil
- 6 ounce chicken breast boneless and skinless, cut into small bite size pieces, about 1 large chicken breast
- 1 link andouille sausage or smoked sausage, cut into slices
- 1 medium onion chopped
- 1 talk celery chopped
- 3 cloves garlic minced
- 2 medium bell pepper any color, julienned
- 1½ cups chicken broth low sodium
- ½ cup heavy cream
- salt and pepper to taste
- 1 cup fontina cheese shredded
- 3 green onions chopped, for ganish
- 2 tablespoons fresh parsley chopped, for garnish
Instructions
- Cook the pasta according to package instructions.
- Season the shrimp with about ½ tablespoon of the cajun seasoning and set aside.
- In a large skillet or Dutch oven heat the olive oil. Add the shrimp and cook on both sides until it turns pink, about 2 min per side, could be less depending on the size of your shrimp. Remove the shrimp from the pot and set aside.
- Add the chicken and sausage to the pot, and sprinkle about 1 tablespoon of the cajun seasoning over the chicken. Stir everything together and cook until the chicken is no longer pink and is cooked through, about 5 minutes.
- Add the onion, celery and garlic to the skillet and cook until the onion becomes translucent, about 3 minutes.
- Add all the peppers and sprinkle the remaining ½ tablespoon of cajun seasoning over the peppers, stir well and cook for another 3 minutes.
- Add the chicken broth and heavy cream to the skillet, stir and season with salt and pepper if needed. Add the shrimp back to the pot. Bring the sauce to a boil, then add the cooked pasta and about ½ cup of the shredded Fontina cheese. Stir everything together.
- Remove from heat, then garnish with the remaining Fontina cheese, green onions and parsley. The pasta will continue to soak up the sauce.
- Serve immediately. Refrigerate leftover for up to 3 days.
Equipments used:
Notes
- Pasta type: While Mafalda pasta is used in this recipe, feel free to substitute with any pasta you prefer or have on hand. Penne or rigatoni work particularly well.
- Adjusting heat: Control the level of spiciness by adjusting the amount of Cajun seasoning. If you prefer a milder dish, start with a smaller amount and add more to taste.
- Cheese: If you can't find Fontina cheese, a good substitute could be a mild cheddar or Monterey Jack.
- Protein: This recipe is quite versatile. You can easily substitute the protein with what you have on hand. Try it with different types of sausage, chicken, or even tofu for a vegetarian version.
- Vegan/Dairy-Free: Substitute heavy cream with coconut milk or a dairy-free cream alternative and skip the cheese or use a vegan cheese for a vegan/dairy-free version.
- Always taste and adjust the seasonings as per your preference. Remember, you can always add more seasoning, but it's harder to remove if you add too much.
Nutrition Information
Show Details
Serving
1serving
Calories
456kcal
(23%)
Carbohydrates
51g
(17%)
Protein
22g
(44%)
Fat
19g
(29%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.003g
Cholesterol
66mg
(22%)
Sodium
248mg
(10%)
Potassium
527mg
(15%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
3095IU
(62%)
Vitamin C
56mg
(62%)
Calcium
174mg
(17%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 456 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 456kcal | 23% |
| Carbohydrates | 51g | 17% |
| Protein | 22g | 44% |
| Fat | 19g | 29% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 66mg | 22% |
| Sodium | 248mg | 10% |
| Potassium | 527mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 3095IU | 62% |
| Vitamin C | 56mg | 62% |
| Calcium | 174mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
129 reviews
Excellent
Other Recipes
You'll Also Love
