Creamy Cajun Shrimp and Chicken Pasta

I’ve been very overwhelmed lately so I have to give a huge hug and thank you to my mom who stepped in and “submitted” this recipe.  She’s actually the real foodie between us and I hope that one day she’ll start her own blog!

My mom said this is to die for!  It’s a little more work than  some recipes but she insists that it’s a must try.  I think it sounds delicious and hope to make it soon.  Enjoy!

INGREDIENTS

  • ½ cup (1stick) butter
  • 1 chicken breast, cut into strips (about 1 cup)
  • 16 (21-25 count) shrimp, peeled and deveined, tails removed
  • ½ cup sliced andouille sausage, casing removed
  • 1/3 cup sliced yellow onion
  • ¼ cup sliced red bell pepper
  • 1/3 cup sliced green bell pepper
  • 1  sliced zucchini
  • 1  sliced yellow squash
  • 1 cup diced Roma tomatoes
  • 1 quart Andouille Cream Sauce (recipe follows)
  • 4 cups cavatappi pasta
  • ½ cup sliced scallion
  • ½ teaspoon chopped fresh flat-leaf parsley

DIRECTIONS

Melt butter in a large sauté pan over medium-low heat.  Increase heat to medium and add chicken, shrimp, andouille, onion, and bell peppers.  Sauté until shrimp and chicken are just cooked through.  Add zucchini, yellow squash, and tomatoes, cook 2 minutes.  Add andouille cream sauce, toss well and bring to a boil.  Remove from the heat and keep warm.  Cook cavatappi in boiling salted water until as dente: drain well.  Pour sauce over pasta, and toss, pulling shrimp, and chicken to the top. Evenly sprinkle scallion over pasta. Sprinkle parsley around rim of bowl and serve.

Note: Can also add ½ cup crawfish tails

ANDOUILLE CREAM SAUCE

INGREDIENTS

  • 1 teaspoon canola oil
  • ¼ cup diced yellow onion
  • 2 tablespoons chopped garlic
  • 3 ounces andouille sausage, casing removed (see note)
  • 2/3 cup crushed tomatoes
  • 2/3 cup cold water
  • ¾ tablespoon chicken base
  • 2 teaspoons cornstarch
  • 1 cup heavy cream
  • 2 teaspoons blackening seasoning
  • ¼ teaspoon cayenne pepper
  • ¼ cup jalapeno-jack cheese, grated

DIRECTIONS

Place oil in a saucepan over medium heat. Add diced onion and sauté 3 to 4 minutes.  Add garlic, stir well, and sauté 2 minutes.  Add andouille sausage and sauté 2 more minutes.  Add crushed tomatoes and mix well to thoroughly combine.  In a mixing bowl use a wire whisk to combine water, chicken base, cornstarch, and cream.  Add liquid to the onion mixture.  Bring to a boil, reduce the heat, and simmer 8 to 10 minutes.  Add blacking seasoning and cayenne and mix well to incorporate.  Add grated cheese to the sauce and blend well.  Allow to simmer until all the cheese has melted, 2 more minutes.

Note: I put the andouille sausage in my mini food processor to grind it up for the cream sauce.

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