By Jacquelyn Prater. The most interesting food is the kind that plays with textures, flavors and a touch of heat. I've adapted this meal from several different recipes, including one from Emeril Lagasse. I love the mix of proteins and using pasta in place of rice. All together, this dish is a great weeknight meal with a bit of kick!
- 2 chicken breasts, diced
- 1/2 lb. of smoked sausage, like andouille, sliced into rounds
- 1/2 lb. of shrimp, peeled, deveined and if frozen, thawed
- 1 lb. penne or bowtie pasta
- 2 green bell peppers, diced
- 1 yellow onion, diced
- 1 15oz. can of diced or crushed tomatoes
- Cajun spice blend, or an even mix of cayenne, paprika, and salt
- 1 cup of heavy cream
- parmesan for sprinkling
- In separate bowls, toss the chicken and the shrimp with some of the cajun blend, enough to coat the proteins.
- Boil water in pot and cook pasta according to package directions.
- In a large saute pan or dutch oven, heat 2 tbsp of oil on medium high. Once hot, cook the chicken until it browns.
- Add the onion and bell pepper and cook for about 3 minutes. Add the seasoned shrimp and cook until just barely pink.
- Add the tomatoes and sausage and bring to a simmer. Simmer for about 5 minutes, or until chicken is fully cooked. Add the cooked pasta and one ladle of the pasta water.
- Stir to combine, then add the cream. Check the seasoning. If needed add more cajun spice or serve.
- Sprinkle with parmesan cheese and serve.