Creamy Cajun Pastalaya Recipe
Prep Time:
15 minutes
Cook Time:
35 minutes
Servings:
6 Servings
Ingredients
  • 1 pound boneless, skinless chicken thighs, cubed
  • 2 tablespoons Cajun seasoning, divided
  • 2 tablespoons grapeseed oil
  • 1 pound Andouille sausage, sliced
  • 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 chopped fresh parsley
Directions
  1. Season the chicken with 1 tablespoon Cajun seasoning.
  2. Heat the grapeseed oil in a large skillet over medium heat.
  3. Brown the chicken for 5 minutes, working in batches, if needed. Remove from the pan and set aside.
  4. Add the Andouille sausage to the pan and cook for 5–7 minutes before removing it from the pan.
  5. In the same skillet, saute the shallots, bell pepper, and celery until softened.
  6. Add the garlic and remaining 1 tablespoon Cajun seasoning and cook for 1 minute.
  7. Deglaze with the chicken broth, scraping up any browned bits.
  8. Add the cream and bring to a simmer.
  9. Reduce the heat and cook for 5 minutes.
  10. Meanwhile, bring a large pot of salted water to a boil.
  11. Add the linguine and cook until al dente.
  12. Drain, reserving 1 cup of pasta water.
  13. Add the chicken and sausage back to the skillet with the cream sauce.
  14. Add the shrimp and cook until pink, about 3–4 minutes.
  15. Toss in the cooked pasta and Parmesan, adding pasta water, if needed, for consistency.
  16. Taste and adjust for seasoning, garnish with the parsley, and serve immediately.