My seventeen-year-old son, Jared, is always asking me to make this recipe. He loves it so much that when it was my turn to feed 40 varsity football player – yep – Cajun Pasta was the request, and they licked the plates clean. The recipe is easy to make! You can find variations of cajun pasta, but my recipe has the perfect balance of spice and cream for a great pasta experience.
Maurie Kay’s Cajun Pasta
Yield = Approx. 2 Quarts
- 4 boiled chicken breast (optional)
- 2 links skinless smoked sausage
- 4 TBS olive oil
- 1 TBS minced garlic
- 1 -1lb. Box penne pasta
- 4 cups chicken stock (use the stock from the boiled breast or boxed chicken broth)
- 3 cups heavy whipping cream
- ½ to 1 TBS Maurie Kay’s Cajun Seasoning (depending on how spicy you want it)
- 1 tsp. Salt
- 2 cups grated parmesan cheese
In a large stockpot, boil chicken breasts until done and then cut into bite-sized pieces. Set the chicken stock aside. Slice the smoked sausage into bite sizes. I use my local meat markets (@miillersllano) polish sausage because it has a wonderful flavor without a lot of spice. I do not want to overpower the cajun sauce with the heat of a spicy piece of sausage. In a brasier pan (smaller stockpot), heat the olive oil and the minced garlic and then lightly brown the chicken and the sausage. Pour in the chicken stock and the box of pasta. Stir. Pour in the heavy whipping cream and add the salt and cajun seasoning. Reduce heat, cover, and simmer for 15 minutes, or until the pasta is done. Stir in the parmesan cheese until the cheese melts into the sauce. Serve with a little dash of the cajun seasoning on top.