This recipe is inspired by Gordon Biersch’s cajun pasta, which wowed me the first time and left me sad n disappointed the second. This sauce is spicy, creamy with generous amounts of shrimp/prawns, chicken and garlic sausage.
What you will need (feeds about 3)
250 ml whipping cream
1 chicken breast (cut into 1/2 inch strips)
1/2 lb garlic sausage/andouille sausage (cut into 1/2 inch strips)
6-8 jumbo shrimps
2 roasted red bell pepper (sliced)
8 button mushrooms (bout 1 1/2 cups) (sliced)
1 green bell pepper (diced)
1/2 medium yellow onion (diced)
3 cloves of garlic (minced)
green onions for garnish
1/4 teaspoon garlic powder
2-3 teaspoon of cajun spice* (recipe below)
1/4 cup chicken stock (water)
salt and pepper to taste
PASTA ( about 1 lb – I used rigatoni here because that is all I had but this would work better with thick fetuccine)
Step 1 – marinate the chicken and shrimp with cajun seasoning. (about 1/2 teaspoon) for about 15 mins
Step 2 – heat up 1 tablespoon of olive oil or BUTTER
Step 3 – saute sausage for about 1 min (till browned)
Step 4 – Add chicken strips and saute for another min (not cooked all the way through bout just a little colour)
Step 5 – Add garlic and onions, fry till fragrant then add mushrooms
Add the 2 teaspoons of cajun seasoning ( start with 1tsp if you are not sure about the spice level and adjust at the end)
Add 1/4 tsp garlic powder
Step 6 – When mushrooms look a little cooked down, add peppers (i like the peppers to have a little crunch to them so I leave it to this point, if you prefer to cook it down, you can all vegetables at step 5)
Step 7 – Mix everything and fry for about 30 secs.
Add shrimp (leaving this to the end so the shrimp is not overcooked)
Step 8 – As the colour of the shrimp starts changing (30 secs), add chicken stock.
Let boil for another minute – add whipping cream
Let this cook down for a 2-5 minute or so to thicken – taste it and add salt and pepper accordingly. I used about 1/4 tsp of salt and pepper and another tsp of cajun seasoning for more kick/spice
Step 9 – Sauce should be thick but not dry. Add noodles and toss – turn of heat DONE!
Cook pasta a minute before al dente (read packaging) so that it does not overcook when tossing in sauce
If pasta is cooked all the way – just add sauce on top n serve
Garnish with green onions!!!
now let’s compare w the one I ordered at Gordon Biersch – considering I had this in Nov- I think this i got everything that was in the pasta. =) Enjoy!
I use Robert Rothschild Farm Cajun Spice (gourmet rub)
if you do not have cajun seasoning just make your own. I have tried Emeril’s recipe and it is GOOD! This makes about 2/3 cups
2 1/2 tablespoon paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoons black powder
1 tablespoons onion powder
1 tablespoons cayenne pepper
1 tablespoons dried oregano
1 tablespoons dried thyme