Cajun Spaghetti Recipes

GRANDMA'S CAJUN CHICKEN & SPAGHETTI

Steps:

• Sprinkle chicken with cayenne and salt. In a Dutch oven, heat oil over medium-high heat. Brown chicken in batches. Remove from pan., Add sausage, onion, green pepper and celery to same pan; cook and stir over medium heat 3 minutes. Add garlic; cook 1 minute longer. Stir in tomatoes. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, until chicken juices run clear, about 1 hour., Cook spaghetti according to package directions. Remove chicken from pan. When cool enough to handle, remove meat from bones; discard skin and bones. Shred meat with 2 forks; return to pan. Bring to boil. Reduce heat; simmer, uncovered, until slightly thickened, 8-10 minutes. Skim fat. Drain spaghetti; serve with chicken mixture.

CAJUN CHICKEN & PASTA

Steps:

• Toss chicken with Cajun seasoning; let stand 15 minutes. Cook pasta according to package directions; drain., In a large skillet, heat 1 tablespoon butter over medium-high heat; saute chicken until no longer pink, 5-6 minutes. Remove from pan., In same pan, heat remaining butter over medium-high heat; saute peppers, mushrooms and green onions until peppers are crisp-tender, 6-8 minutes. Stir in cream and seasonings; bring to a boil. Cook and stir until slightly thickened, 4-6 minutes. Stir in pasta and chicken; heat through. Top with tomatoes and basil. Sprinkle with cheese.

MOM'S CAJUN SPAGHETTI

Steps:

• Cook meat and onion until meat is no longer pink.
• Add seasonings, tomatoes, okra and mushrooms, cover and cook on low for approximately 30 minutes.
• We like this spicy, so I usually add more cajun seasoning than this recipe calls for.
• Also, the longer this sits, the better it gets.
• Serve over cooked spaghetti.

CAJUN SPAGHETTI

Steps:

• Put 3 tbs olive oil in sauté pan on medium high heat, if it smokes turn it down. Season cubed chicken breast with salt and pepper. Add chicken to hot sauté pan, separate individual pieces to cook evenly and cook until light brown on two sides. To turn chicken I use a spatula and a fork. Check for doneness by cutting the largest piece in half and if it's white with no pink then it's done, or use a meat thermometer and it's done when 160 degrees in the center. If there is excess olive oil put chicken on a paper towel lined plate and drain excess oil from pan. Drain oil to an old coffee can or throw away container. Do not pour into the sink and make sure it's not super hot if using something plastic or glass jar. Combine red and white sauce in sauté pan with cooked chicken, crawfish heads, mushrooms, black olives, salt, pepper, onion powder, garlic powder, cayenne, parsley flakes and ¾ cup water. Simmer for 5 minutes while stirring often then taste sauce. Add seasoning according to your taste then continue simmering, stirring, tasting and seasoning until just right. Try to simmer for 30-45 min, any more time and the chicken will dry out. If the sauce gets too thick just add a little water. When the sauce is done remove crawfish heads then add crawfish tails because they are already cooked and only need to be warmed up. Follow the directions on the pasta package to cook your pasta. Just season the water with 1tbs of salt and a little olive oil. When the noodles are almost done remember to taste them and make sure they're done to your liking before draining. Drain noodles and return to large pot. Pour sauce into pot with noodles and stir to coat evenly. Then, FINALLY! ENJOY! Tips: Frozen crawfish tails are available in most grocery stores in the South US and are kept in the frozen seafood section. Remember to remove crawfish legs off of the fresh boiled crawfish! They're not edible and fall off in the sauce while cooking.

CAJUN SPAGHETTI

Steps:

• In a 4 to 6 quart pot over medium heat, mix 4 ounces oil, tomato sauce, 8 to 12 ounces water, basil, 1/2 teaspoon ground black pepper, 1/2 teaspoon crushed red pepper flakes and 1/2 teaspoon salt. Reduce heat to medium-low after reaching a boil; stir occasionally.
• Season shrimp with 1/2 teaspoon salt, 1/2 teaspoon ground black pepper and 1/2 teaspoon crushed red pepper flakes; mix thoroughly and reserve.
• In a medium saucepan over medium-high heat, warm 1 ounce oil and add green bell pepper, red bell pepper, onion and garlic for 3 to 5 minutes; stir occasionally.
• Add vegetables to tomato sauce and cook over medium heat. After 3 minutes reduce heat to low and cook for 20 to 25 minutes; stir occasionally.
• When sauce has approximately 7 to 10 minutes to cook until completion, add seasoned shrimp to sauce; mix well. Bring heat to medium and stir occasionally.
• In a small dish, mix cornstarch and 1 ounce cold water; add mixture to sauce when sauce has 2 minutes left until completion and mix well.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and place in a serving bowl.
• Pour sauce over pasta and sprinkle with green onions; serve.