Cajun Jambalaya Creamy Pasta

Pasta dishes are always a welcome sight in the SFFS house. This particular one was REALLY a hit. Not only was it delicious...but it basically is a one-pot wonder. Considering the list of ingredients, you wouldn’t think you could do it...but you can! It’s so yummy and easy. A little slicing and dicing and you’ve got dinner!

Cajun Jambalaya Creamy Pasta

1 28-ounce can petite diced tomatoes ~ drained, liquid reserved

1 red bell pepper ~ diced

1 yellow bell pepper ~ diced

1 medium onion ~ diced

1 1-pound package kielbasa ~ cut into “coins”

2 chicken breasts ~ cut into bite size pieces

1 28-ounce can petite diced tomaotes ~ drained, liquid reserved

2 - 3 teaspoons Cajun seasoning

4 cups baby spinach

1 cup heavy cream

8 ounces pasta ~ penne, rigatoni, etc.

2 cups water

1 cup chicken stock

1 pound uncooked, tail-off shrimp (optional)

In a large dutch oven, saute the peppers and onion in a little olive oil until soft.

Add the chicken and kielbasa and cook for a few more minutes.

Stir in the Cajun seasoning.

Add the chopped tomatoes and stir.

Add the liquid from the tomatoes, the water and the chicken stock.

Stir in the pasta.

Bring to a boil and cook for 10 minutes or until pasta is done.

Add the spinach and cream (and shrimp, if using) and cook, covered, for about 5 minutes until spinach is wilted (and shrimp is cooked through).

Here we go!

Saute the onion and bell peppers.

Add the sliced kielbasa 

and the diced chicken.

Cook the meat for a bit then add 

the cajun seasoning.

Add the drained, chopped 

tomatoes and stir.

Then the water, juice from the drained tomatoes and the chicken broth.

Then add the pasta and cook until done.

Pour in the cream and the shrimp 

if you're using that.

Don't forget the spinach!!!!

Give it all a big stir and 

you're ready to go!

Serve with some crusty french bread!!! Delish!

Homemade Cajun Seasoning

I went to make a new recipe the other day and I needed some cajun seasoning. Imagine my horror....okay, annoyance....when I went to my spice cabinet and realized I was OUT! I ran to the grocery store to grab some real quick and of course...they were OUT! Then I had one of those “DOH!” moments when I thought...make your own, you crazy person! So here we go. Homemade cajun seasoning...so none of us will ever run out again.

Homemade Cajun Seasoning

3 tablespoons smoked paprika ~ can use regular

1 tablespoon salt

3 tablespoons garlic powder

1 tablespoon pepper

3 tablespoons onion powder

1 -2 tablespoon cayenne pepper (depending on your heat index) ;-)

1 tablespoon dried oregano

1 tablespoon dried thyme

Mix everything together in a bowl. 

Done. 

Store in a sealed container.

The line-up!

Mix everything in a small bowl. Done. Store in an airtight container.

Crock Pot Cajun Rubbed Chicken

Okay guys....summertime is comin' and you know what that means?? Yep...time to rock the crock pot! After you combine all the seasonings for this yummy chicken and massage it into your bird, your crock pot will magically turn this into something super flavorful. The ease of it all is incredible for the result you get. Ladle a little of the cooked juice over the sliced meat for extra flavor!

Crock Pot Cajun Rubbed Chicken



2 large chicken breasts ~ on the bone, with skin
1/2 cup water or chicken stock
1/4 cup butter ~ room temperature
Cajun Spice Rub ~ recipe follows

Crumple 5 pieces of foil and place in the bottom of your crock pot.

Pour in the water or chicken stock.

Rub each piece of chicken with butter on both sides, including under the skin.

Sprinkle a little seasoning under the skin and rub.

Sprinkle each breast with a couple of teaspoons of the rub and massage in.

Place chicken on top of foil balls.

Cook on high for 4 - 5 hours or on low for 6 - 8 hours.


Cajun Spice Rub

2 tablespoons garlic powder
1 tablespoon onion powder
1 tablespoon dried oregano
1 tablespoon dried thyme
1 tablespoon black pepper
1 tablespoon cayenne pepper
1 1/2 tablespoons kosher salt
2 tablespoons paprika
1 teaspoon red pepper flakes

Combine all spices into a small bowl. 

Makes enough rub for 4 - 6 chicken breasts.

 
Here's all you need for this EASY dish.

 
Throw together the seasonings.

 
Butter the chicken....under the skin, too!

 
Massage the spice mixture all over 
the chicken...and under the skin, too!

 
Place the chicken on top of foil 
balls in your crock pot. Add some 
chicken stock.

 
Cook and slice and eat! So easy!

Rajin' Cajun Chicken Pasta Casserole

Hmmm...I'm not sure if this dish qualifies as a casserole but I served it out of a pan and scooped it out by the spoonful so I'm gonna say it is. It looks like one....tastes like one. You know the old saying, "If it walks like a duck and talks like a duck, then it's a duck." Except this one is chicken. I've made this several times and found that the fam LOVES it. You can make it as spicy as you want. My group likes it with more kick but of course you can pull back on the spice if that floats your boat. Regardless, give it a try and see if you think it's as delicious as we do.



Ragin’ Cajun Chicken 
Pasta Casserole



3 whole boneless, skinless chicken breasts, cut into 1" cubes

4 tablespoons Cajun Spice Mix
1 pound fettuccine
2 tablespoons olive oil
2 tablespoons butter
1 whole green bell pepper, sliced
1 whole red bell pepper, sliced
½ whole large red onion, sliced
3 cloves garlic, minced
2 cups chicken broth
1 cup heavy cream
Cayenne pepper to taste
Black pepper, to taste
Salt to taste

Cook pasta according to package directions. Drain when pasta is still al dente; do not overcook!
Sprinkle Cajun spice over chicken pieces. Toss to coat. Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over medium/high heat. Add the chicken and cook until done. Remove with a slotted spoon and place on a clean plate.

Leaving pan on medium/high heat, add remaining olive oil and butter. Add peppers, onions, and garlic. Add salt and pepper if needed. Cook over high heat for 1 minute, stirring gently until veggies have some color and are soft/crisp. Remove all of the veggies from the pan onto a clean plate.

With the pan over high heat, pour in the 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 it starts to thicken. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste.

Add the chicken and vegetables to the sauce. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot.

Add drained fettuccine and toss to combine.

Here's the line-up...

Sprinkle the Cajun seasoning over the cut up chicken.

Then throw the chicken in a pan to cook.

Remove it and add some olive oil and butter.

Then throw in the veggies to cook.

Remove the veggies and add the 

chicken broth and cream. Let that

thicken and cook for a few minutes.

Then get your spices in there.

Add the meat, veggies and cooked 

pasta to the sauce and give it a stir.

Then call it a casserole..or don't....

but it eat up, cuz it's GOOD!

Copyright © 2011 Simple Fare, Fairly Simple. All rights reserved.

Cajun Chicken Stir Fry

Here's another recipe from my MIL. Bless her heart...it was in her collection but I doubt she ever made it. But I did and it was yummy! The next time I make it I'm going to add a few shakes of red pepper flakes...but it's really good as is!!


Cajun Chicken Stir Fry



1 1/2 pounds chicken breast ~ cut into slices 1 1/2 x 3 inches
2 red bell peppers ~ cut into strips
1 large onion ~ large dice
2 - 3 tablespoons Cajun seasoning
3 - 4 cups cooked rice (I used Jasmine rice)
Salt and pepper ~ to taste

In a large bowl, add chicken. Sprinkle on the Cajun seasoning and stir. Set aside.

In a large preheated skillet or wok, drizzle some olive oil then cook chicken until done.

Remove chicken from the skillet.

Drizzle more olive oil in the skillet and cook veggies until tender-crisp. (I added a little Cajun seasoning to the veggies, as well. Totally optional.)

Add chicken back into the skillet and warm through.

Serve over rice. 

Here's the ingredients.

Cut your chicken and sprinkle 

with the Cajun seasoning.

Then brown the chicken in 

a large skillet or wok.

Cut your veggies.

Remove the cooked chicken 

from the skillet and add the veggies. Saute for a bit.

Add the chicken back to the 

skillet to warm everything through.

Serve over rice and enjoy!!!

Cajun Chicken Salad with Spicy Cajun Ranch Dressing

Sometimes there's nothing better than a salad. And when the salad's as good as this one with this spicy dressing, then there's nothing better. Oh wait...I think I just repeated myself. I hate repeating myself. Just hate it. Anyyyywayyyy....you should really try this yummy salad.

Cajun Chicken Salad with 
Spicy Cajun Ranch Dressing

 

1 bag greens
1 tomato ~ chopped
1/2 cup rough chopped pecans ~ toasted
3 chicken breasts ~ cut into 1 inch cubes
2 tablespoons Cajun seasoning

In a medium bowl, combine chicken and Cajun seasonings. Allow to sit for 15 minutes.

Heat a large skillet over medium heat, and add a little olive oil.

Add chicken to hot skillet and cook until done.

Let's start, shall we?

Sprinkle the chicken with the cajun 

seasonings and set aside for about an hour or so.

In a hot skillet, cook the chicken 

in a little olive oil until down and 

lightly browned on all sides.

Cajun Ranch Dressing

1 clove garlic - minced
1/2 cup buttermilk
2/3 cup mayonnaise
1/2 teaspoon lemon juice
1/4 teaspoon salt
1/8 teaspoon mustard powder
pinch teaspoon paprika
1/8 teaspoon black pepper
1 teaspoons dried parsley
1 teaspoons dill
1 - 2 teaspoons Cajun seasoning

Combine all ingredients in a small bowl and mix until well combined.

Place some greens on a plate and add chicken on top.

Add a few tablespoons of dressing.

Sprinkle salad with tomato, toasted pecans and croutons, if desired.

Combine the buttermilk, mayo, 

garlic and all the seasonings. 

Put in the fridge to chill for several hours.

Assemble the salad then drizzle 

with the dressing. Top with the 

toasted pecans, chopped tomatoes 

and maybe some croutons!!

After a busy day there's nothing better than something easy for dinner. And these ribs match that criteria. You could do this with chicken just as easily but we really enjoyed the boneless country style ribs. Easy to fix....easy clean-up...it doesn't get any...well, easier!!

Oven Cajun Ribs

1 1/2 to 2 pounds boneless country-style ribs

3 teaspoons Cajun seasoning

1/4 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 cup barbecue sauce

Wash ribs and pat dry. Preheat oven to 325 degrees. Line a shallow baking pan with foil.

Combine Cajun seasoning, garlic powder and onion powder. Rub mixture all over the ribs. 

Arrange ribs on the foil. Cover with another piece of foil and bake for 1 hour and 15 minutes, or until very tender. Uncover and brush with barbecue sauce; bake uncovered for about 15 minutes longer, or broil for about 5 minutes.

Here's all you need.

Combine the cajun seasoning, 

the garlic powder and the onion powder.

Rub the seasoning mixture all over the ribs. 

Place the ribs on a foil lined pan. 

Cover and bake.

After an hour or so, remove the top foil 

and brush some BBQ sauce over the ribs. 

Cook an additional 15 minutes.

Broil on high the last 5 minutes 

to caramelize the BBQ sauce. Serve and enjoy!