Creamy Cajun Pasta Bowl

This one-pan creamy Cajun pasta dish brings Louisiana's bold flavors into a hearty meal that's quick enough for busy weeknights but fancy enough to impress guests. The mix of chicken, shrimp and andouille sausage creates rich flavor layers that blend perfectly with the spicy cream sauce.

I came up with this dish during a chilly winter night when I wanted something with a kick. As the Cajun spices filled my home with their aroma, I felt like I'd been whisked away to New Orleans. It's now our end-of-week treat when we're craving something special without splurging at a restaurant.

Ingredients

• Linguine pasta: Works as the ideal foundation to soak up all the tasty sauce
• Boneless skinless chicken thighs: Juicier and more flavorful than breast meat
• Medium shrimp: Brings a gentle seafood sweetness that cuts through the heat
• Andouille sausage: Adds genuine Cajun taste and smoky notes
• Bell peppers: Red and green varieties add pops of color and sweet flavors
• Red onion: Gives a gentler taste than yellow types with pretty purple color
• Cajun seasoning: The star ingredient that brings everything together
• Half and half: Makes everything creamy without going overboard
• Fire-roasted diced tomatoes: Their slight smokiness adds extra dimension
• Tomato paste: Boosts the tomato flavor throughout the sauce
• Worcestershire sauce: Adds that can't-quite-place-it savory kick
• Reserved pasta water: Has starch that helps the sauce stick to everything

Step-by-Step Instructions

Cook the Pasta:

Cook linguine in heavily salted water until it's still a bit firm, around 8-9 minutes. You want some bite since it'll soften more in the sauce later. Don't forget to save half a cup of the cooking water before draining - this starchy liquid will make your sauce extra smooth.

Season and Cook the Chicken:

Rub chicken pieces all over with Cajun seasoning and salt so they're completely covered. Don't skip this - it builds flavor from the ground up. Heat your oil until it's nice and hot, then spread chicken in one layer without crowding. Let it get golden brown before flipping and cook until it hits 165°F. The browning adds tons of flavor to the finished dish.

Prepare and Cook the Seafood:

Toss shrimp with Cajun spices and salt in the same bowl you used for chicken to get all those tasty bits. Cook the shrimp with sausage together so the sausage fat can flavor the seafood. You'll know shrimp are done when they turn pink and curl slightly - this means they're perfectly cooked but not tough.

Sauté the Vegetables:

Use the same pan to cook bell peppers and onions so they pick up all the flavors left by the meat. They should get soft but still have some crunch for texture. Sprinkle Cajun seasoning directly onto the veggies as they cook. When you add garlic, just cook it for 30 seconds until you can smell it - any longer and it gets bitter.

Create the Signature Sauce:

Mix cornstarch into your half and half before pouring it in to avoid lumps. Combine with the saved pasta water, tomatoes and seasonings, then let it bubble gently until it thickens slightly. The sauce should lightly coat the back of a spoon but still pour easily.

Combine Everything:

Put all the cooked proteins back into the pan with the pasta. Stir everything together gently so the creamy sauce covers all the ingredients. Let it warm through for a few minutes so all the flavors can get friendly with each other.

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The andouille sausage really makes this dish shine. Even though I only use half a pound, its smoky goodness spreads throughout everything. I'll never forget when my neighbor from Louisiana tried it and said it reminded her of home cooking - that's still the best compliment my food has ever gotten.

Adjusting the Heat Level

Everyone has different spice preferences, which is why this dish works so well for groups. Want it milder? Just cut back to 3 teaspoons of Cajun seasoning total and take the seeds out of your peppers. Looking for more kick? Throw in a chopped jalapeño with your bell peppers or add a teaspoon of cayenne to your spice mix. The dairy in the sauce helps cool things down, so it stays enjoyable even with a good amount of spice.

Make-Ahead Options

You can easily prep this pasta ahead of time. Cook all the parts separately up to two days before, then throw everything together and warm it up when you're ready to eat. Just know that the sauce will get much thicker in the fridge, so you'll need to add a splash of chicken broth when reheating to bring back its smooth texture. It's perfect for meal prep too - just portion it into containers for lunches that'll make everyone at work jealous.

Perfect Pairings

Round out your Cajun meal with a simple green salad topped with tangy vinaigrette to balance the richness. Some crusty garlic bread works great for soaking up all that yummy sauce. Drink-wise, go for a light Sauvignon Blanc or a cold beer to complement the spicy flavors. Finish things off with something light like fresh fruit or authentic beignets covered in powdered sugar for a true New Orleans touch.

The Cultural Context

Traditional jambalaya shows off Louisiana's cultural mix, blending Spanish, French, African and Caribbean cooking styles. This pasta version takes some creative freedom with the classic rice dish but keeps the spirit alive by combining seafood, sausage and chicken in a bold, spiced base. While some traditionalists might raise an eyebrow, the heart of Cajun cooking is about working with what you've got to make something tasty and satisfying.

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Frequently Asked Questions

→ Which pasta shapes can I use instead of linguine?

You can swap linguine with penne, fettuccine, spaghetti, or any other pasta shape you like for this dish.

→ How do I tone down the spice?

To lower the spice, cut back on Cajun seasoning or avoid especially fiery blends. Adding more cream can also mellow the heat level.

→ What meat swaps can I make here?

You can use chicken breast over thighs, substitute shrimp with scallops, or pick smoked turkey sausage instead of andouille.

→ What’s the best way to store and reheat extras?

Keep leftovers in an airtight container in the fridge for up to three days. Reheat with a bit of broth or water to revive the sauce.

→ Can pre-cooked proteins work here?

Yes, cooked sausage or shrimp is fine. Just heat them at the end so they don’t overcook.

→ Why is pasta water added to the sauce?

The starch in pasta water helps thicken the sauce and ensures it has a smooth, creamy texture when mixed with the other ingredients.