What a Deliciously Colorful Day!

Are you a fan of Cajun cooking? Cajun is hot – spicy hot. But different from Mexican Heat. And different from New Mexican Heat. I thought New Mexican Heat was some of the hottest on the planet. Cajun can give it a run for its money, that’s for sure.

We discovered Cajun Cooking during the pandemic. In the beginning of the lock down there wasn’t a whole lot to do except veg on TV shows. NCIS New Orleans caught our eye. You can’t have a show in New Orleans without bringing food into focus. That’s all it took for me to start learning the ins and outs of Cajun Cooking.

Another thing I liked about the Pandemic was it gave this Hippie Child something to rebel against. In our neck of the woods certain restaurants and bars became the modern day equivalent to speak easies. Blinds were drawn, cars parked down alley ways, while inside we were wining and dining and having a great time supporting anyone brave enough to open the side door so to speak. Don’t start. We knew the risks. My feeling is when God says to me it’s time to go, it’s time to go. Until then, there were people who needed our support through so dark times. They had to keep their doors open or loose everything. The Mom and Pop family businesses that were on the verg of disappearing. And I’d do it all again.

Wow – sort of ran off the rails there. Let’s get back into the kitchen, shall we?

Creamy Cajun Chicken Pasta
Cajun Seasoning Blend
1 teaspoon Onion Powder
1 teaspoon Garlic Powder
1 teaspoon dried Oregano
1 teaspoon Basil
1/2 teaspoon Black Pepper
1/2 teaspoon White Pepper
1/2 teaspoon Cayenne Pepper
1/8 teaspoon or to taste Spicy Pepper Blend (optional)
2 teaspoons Paprika
1 teaspoon Salt

Note: Spicy Pepper Blend is a blend of peppers that have dried for 6 months to a year, then ground together, seeds and all, in a spice grinder. Mine are peppers I’ve grown in my garden. It’s a blend of Habanero, Fresno, Serrano, Jalapeño, Reaper and Scorpion peppers. No more than a pinch or two really brings on the heat

Place Onion and Garlic powder into a small bowl. Crush the dried oregano between your fingers, add to the bowl along with the remaining 7 seasonings. Whisk to blend and set aside.

Chicken
3 Bell Peppers, various colors
1 Red Onion
8 oz White Mushrooms
4 boneless Chicken Breasts
6 teaspoons Cajun Seasoning, divided
6 tablespoons Butter, divided
12 oz Linguini
2 cups Heavy Cream

Bring a pot of salted water to a boil for the pasta. Maintain the boil until ready to cook the pasta.

Stem, core and slice the bell peppers into colorful strips. Cut onion in half from root to tip. Peel, slice into half-moon slivers. Clean mushrooms, slice and set aside until ready to use.

Rub each chicken breast with 1 teaspoon of Cajun seasoning on each side. Heat a large skillet over medium-high heat. Add in 3 tablespoons of butter. Sear the chicken breasts in the butter until browned on each side. Reduce the heat to medium-low and continue to cook until the chicken reaches an internal temperature of 165 degrees F which will take about 5-7 minutes per side, depending on thickness. Remove the chicken and set aside to rest.

Cook pasta in the boiling water according to package directions.

In the same skillet as you cooked the chicken, without cleaning, melt the remaining 3 tablespoons of butter. Add in bell peppers, onion, and mushroom. Sauté until veggies are tender. Sprinkle remaining 2 teaspoons of Cajun seasoning over veggies and cook 1 minute.

Pour in heavy cream and bring to a simmer. Continue to simmer until sauce thickens.

Stir in cooked pasta and toss until coated and veggies are evenly distributed. Transfer creamy pasta to a rimmed serving platter. Slice chicken breasts and serve over pasta.

Delicious with warm buttery French Rolls, a nice salad and a crisp late harvest wine.

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I shall live in the house of the Lord all the days of my life.