#Cajun ninja chicken and sausage pasta how to#
#Cajun ninja chicken and sausage pasta full#
#Cajun ninja chicken and sausage pasta free#

Please read my full disclosure here.ĭo you miss a similar pasta from TGI Fridays? Or maybe you are looking for something BETTER! This dish really takes me back to New Orleans. If you enjoy spicy, this seafood dish definitely has the kick! This Easy Creamy Cajun Shrimp Pasta recipe is made with andouille sausage, red and green peppers, and covered in a decadent heavy whipping cream sauce, a little similar to Alfredo.

Shop My Discount Codes and Amazon Store.

#Cajun ninja chicken and sausage pasta how to#

Meal Prep Guide: How to Meal Prep Like a Boss.If beer’s more your thing, we’d go with a light Marzen style (like an Oktoberfest). If you’re looking for a non-sparkling wine, we’d suggest a Pinot Grigio, whose light flavors would complement the light spice of the dish. It is a perfect sparkling wine for drinking alone, but it offered a wonderful complement to the slightly spicy jambalaya. We loved the luscious, full flavors of this Rose and the red fruit notes that came from the 70% Pinot Noir grapes that make up the blend. We paired our Cajun Chicken and Sausage Jambalaya with Balletto Vineyard’s Brut Rose.

#Cajun ninja chicken and sausage pasta free#

Chicken and Sausage Jambalayaįor this Chicken and Sausage Jambalaya, a smoked pork sausage, like the Louisiana classic Andouille sausage, will give you the most authentic flavor in your jambalaya.īut, if you can’t find Andouille, feel free to use your favorite smoked sausage. The substitution of green peppers for carrots gives Cajun and Creole food a tendency toward that savory pepper flavor, rather than the sweet, caramelized notes of the carrot. The French mirepoix consists of onions, celery, and carrots. This veggie combo is a spin off of a trinity that is often used in French cooking, called mirepoix. If you think it sounds familiar, you’re right. This mixture of onions, celery, and green peppers creates a fragrant base of flavors that has become characteristic of the region’s cuisine. The base of either jambalaya version is a combination of vegetables that is known as the “holy trinity” of Cajun and Creole cooking. Once the pan is de-glazed by the addition of chicken stock, these deeply caramelized bits get scraped up and mixed in with the other ingredients, giving the jambalaya a smoky flavor and brown color. The Cajuns even have a name for them: graton. While typically you would want to add lots of oil when high heat cooking to prevent bits of meat and vegetables from getting stuck to the bottom of the pan, in this case, only minimal fat is used to grease the pan because we actually WANT those stuck bits. The meat and veggies are cooked first over a high heat. The brown color in Cajun jambalaya comes mostly from the cooking method. After all, without tomatoes, the jambalaya would be closer to white rather than brown. Our Ham and Shrimp Creole Jambalaya is a great example of a “red jambalaya.”Ĭajun jambalayadoes not have tomatoes, giving it the nickname “brown jambalaya.” But, it’s not just the lack of tomatoes that contributes to the brown color. So, keeping the tomatoes in their jambalaya keeps the connection to the Spanish roots of the dish.

You will find two major categories of jambalaya: red and brown.Ĭreole jambalaya is characterized by the use of tomatoes and is often called “red jambalaya.” The Creole people are descendants of the French and Spanish upper class in Louisiana. They decided that tomatoes were the perfect way to give the dish the extra color and flavor that it was missing from the lack of saffron.Īs time went on, the French/Caribbean influence in the Louisiana region became stronger, and Caribbean spices started to creep into this New World “paella.” Red Jambalaya or Brown Jambalaya? Saffron, paella’s key ingredient, was incredibly expensive to import to the New World, so they had to find other ways to flavor their rice dish. The dish is thought to have been originally developed by the Spanish settlers to the New World who attempted to make paella. Jambalaya is a Louisiana dish with heavy Spanish, French, and Caribbean influence. Whether you like it spicy or mild, this recipe is sure to be a favorite for family dinners and parties. Chicken and Sausage Cajun Jambalaya is a smoky and flavorful one pot meal.