Wednesday, September 21, 2011

Cajun Pasta

I think it is officially safe to say that I am totally obsessed with The Pioneer Woman's recipes!  Each new recipe I find seems to be a staple I have always wanted to learn how to make like chicken fried steak or a new twist on dishes I have made in one form or fashion for years!  I love digging through her older posts on her blog and finding recipes I hadn't come across yet.  This weekend when her most recent episode on the Food Network aired she made this Cajun Pasta for her children.  I thought it looked exactly like something my family would enjoy as well, with a few additions she recommended in her recipe.  With 10 mouths to feed this Sunday (we love feeding the masses, especially when they are some of our dearest friends) I thought it would be perfect, a little something for everyone and boy was I right!  I give you fair warning, this is delicious and MUST be served with bread to sop up all the delicious sauces left behind from the pasta!

The Pioneer Woman's Cajun Pasta

3 whole Boneless, Skinless Chicken Breasts, Cut Into Cubes
1 package cajun andouille sausage
1 package frozen crawfish tails
3 teaspoons Cajun Spice Mix, More To Taste
1 pound Fettuccine
2 Tablespoons Olive Oil
2 Tablespoons Butter
1 whole Green Bell Pepper, Seeded And Sliced
1 whole Red Bell Pepper, Seeded And Sliced
½ whole Large Red Onion, Sliced
3 cloves Garlic, Minced
4 whole Roma Tomatoes, Diced
2 cups Low Sodium Chicken Broth
½ cups White Wine
1 cup Heavy Cream
Cayenne Pepper To Taste
Freshly Ground Black Pepper, To Taste
Salt To Taste
Chopped Fresh Parsley, To Taste

Cook pasta according to package directions. Drain when pasta is still al dente; 
do not overcook!
Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces. Toss around to coat. Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat. 
Add half the chicken in a single layer; do not stir. 
Allow chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate.
Repeat with remaining chicken. Remove chicken, leaving pan on high heat.  
Cook the sausage the same way.
Add remaining olive oil and butter. When heated, add peppers, onions, and garlic. 
Sprinkle on remaining Cajun spice, and add salt if needed. 
Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan.

With the pan over high heat, pour in the wine and chicken broth. 
Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in cream, stirring/whisking constantly. 
Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. Sauce should be spicy!
Finally, add chicken, sausage, crawfish and vegetables to sauce, making sure to include all the juices that have drained onto the plate. 
Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. 
Add drained fettuccine and toss to combine.

Top with chopped fresh parsley and chow down!

GO TITANS!!!!!!!!  This meal was even better after a big Titans win over the Ravens....clearly it was due to the superb cheering from this 8 month old!!

P.S. I just finished the Pioneer Woman's book, Black High Heels to Tractor Wheels, and it was FANTASTIC!!!  I highly recommend it for an easy, feel good read!
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1 comment:

  1. This looks SOOOOOO GOOOOOOOOD! I'm thinking I'll be whipping this up soon! YUM! Thanks for sharing it, Ruth!