Sunday, January 22, 2012

Cajun Pasta With a KICK

And no..."with a kick" does not just mean SPICER!

First --decide if this will be Cajun CHICKEN Pasta or Cajun SHRIMP pasta.
If you choose chicken, you will need to season (with SYM, of course!) and saute your chicken (that you have chopped into bite sized pieces) in a little butter until it is cooked through. Set aside.

If you choose shrimp, peel and season (you know the drill!) your shrimp and then set aside.

Chop 1 large yellow onion (more julienne than diced). Do the same with 1 large red bell pepper. Saute them in 1 stick of butter, giving them a few shakes Slap Ya Mama (or your favorite Cajun seasoning). Just before the veggies are softened, add 2 minced cloves of garlic and 1 tsp of Red Pepper flakes and continue sauteing for about 3 minutes longer.

Dice 4 fresh & ripe Roma tomatoes. Add to the sauteed veggies.
Pour in 2 cups of chicken broth and 1/2 cup white wine.
Bring to a boil.

Reduce heat and use a bit of corn starch to thicken the mix.

Stir in 1 cup of heavy cream.
Let it simmer for about 10 minutes.... At this point, you also should go ahead and boil whichever pasta you have chosen to use tonight PLUS grate your fresh Parmesan cheese to put on top! :-)

After about 10 minutes, add your meat and raise the heat JUST A BIT (just above simmer heat). Cook until the shrimp are pink or until the chicken has soaked up all that good juice (about 10 min).

Serve over freshly cooked pasta and top with fresh grated Parmesan.