Love That Cajun Goodness

It’s been a hot minute since we’ve cooked up anything with that Cajun New Orleans flavor. I love spicy foods. Each ethnic collection of spices has its own unique profile.

Mexican is not New Mexican. Asian is not Cajun. With Cajun, it’s more than just the spices that lets you know you’re in for a Bayou treat. Cajun foods require the Holy Trinity to be authentic. What’s the Holy Trinity? Why your onions, celery and bell peppers of course. If any one of the Holy Trinity is missing, it’s a distant cousin at best.

Any time we sit down to a Bayou Supper, I think of the Pandemic and NCIS New Orleans. Hubby and I vegged out to reruns of NCIS New Orleans during the early days of lock downs and social distancing. Scott Bakula’s character always seemed to be cooking up something that sounded delicious, so I began to experiment on my own.

Hey, I’ll take my inspiration any where I find it. Life should be filled with inspiration, don’t you think? Anyway, hope you enjoy today’s share.

Be happy. Be blessed.

Cajun Chicken Pasta
1 lb Chicken Beast
1 small Red Bell Pepper
1 small Yellow Bell Pepper
1 Celery Rib
1/2 whole White Onion
1/2 cup White Mushrooms
Handful Basil Leaves
5 Roma Tomatoes
4 teaspoons Cajun Seasoning
8 oz Penne Pasta
2 tablespoons Butter
1 cup Heavy Cream
1/2 teaspoon Salt
1/2 teaspoon dried Basil
1/4 teaspoon Lemon Pepper
1/4 teaspoon Garlic Powder
Black Pepper to taste

Bring a pot of salted water to a boil for the pasta.

Cut boneless chicken into 2-inch by half-inch strips. Set aside. Stem, core and dice bell peppers. Finely mince celery and onion. Clean mushrooms, then slice. Tear fresh basil for a finishing garnish. Seed and dice tomatoes. Set everything aside.

Toss chicken strips with Cajun seasoning, let stand for 15 minutes to absorb the flavor. While the chicken rests, cook pasta according to package directions, about 11 minutes. Drain and keep warm.

In a large skillet, heat 1 tablespoon butter over medium-high heat. Sauté chicken until no longer pink, about 8 minutes. Remove chicken from skillet, keep warm.

To the now empty skillet, add remaining butter and melt over medium-high heat. Sauté bell peppers, mushrooms, celery and onion until peppers are crisp-tender and the mushrooms have released their juices, about 7 minutes.

Stir in heavy cream. Season with salt, dried basil, lemon pepper, garlic powder and black pepper. Bring to a boil. Cook, stirring often, until slightly thickened, about 5 minutes. Stir in pasta and chicken, heat through.

Remove from heat. Top with diced tomatoes and fresh bail Serve directly from the skillet with a simple salad and warm bread.

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Let your light shine before others,
that they may see your good deeds and glorify your heavenly Father.