This Cajun Penne dish, with chicken, sausage, and shrimp is perfect whenever you are in the mood for a lot of flavor and want to spice it up with some cajun.
A great recipe for a Mardi Gras celebration.
1 Package Penne Pasta
1/4 pound Andouille (Cajun Sausage)
1/4 pound Chicken
size 41/50 Shrimp – 1 pound
1/2 cup heavy cream
4 tbs. cooking sherry
1/8 cup chicken stock
2 medium portabella mushrooms large diced 3/4 inch cubes
1 small red onion 1/4 inch dice
1 small red bell 1/4 inch dice
Pablano or Anaheim Pepper
1/4 cup parmesan cheese (fresh, grated)
Sambol Oelek (Vietnamese chili garlic paste)
2 teas. garlic powder
1 teas. lemon pepper
Add A LOT of Cajun spice…check the ingredients for salt content and add cautiously, but be generous with the spice it’s a Cajun dish after all
salt & pepper to taste
Cook pasta and set aside.
In a large sauté pan cook off little “meatballs” of Andouille or if its link style slice it into medallions and set it aside. If cooking off the meatballs, then brown nicely and place them onto a plate to rest until the dish is more complete.
- 1 Package Penne Pasta
- ¼ pound Andouille (Cajun Sausage)
- ¼ pound Chicken
- size 41/50 Shrimp – 1 pound
- ½ cup heavy cream
- 4 tbs. cooking sherry
- ⅛ cup chicken stock
- 2 medium portabella mushrooms large diced ¾ inch cubes
- 1 small red onion ¼ inch dice
- 1 small red bell ¼ inch dice
- Pablano or Anaheim Pepper
- ¼ cup parmesan cheese (fresh, grated)
- Sambol Oelek (Vietnamese chili garlic paste)
- 2 teas. garlic powder
- 1 teas. lemon pepper
- Add A LOT of Cajun spice…check the ingredients for salt content and add cautiously, but be generous with the spice it’s a Cajun dish after all
- salt & pepper to taste
- Cook pasta and set aside.
- In a large sauté pan cook off little “meatballs” of Andouille or if its link style slice it into medallions and set it aside. If cooking off the meatballs, then brown nicely and place them onto a plate to rest until the dish is more complete.
- In the same large sauté pan drain out the oil and fat left from the sausage, but leave the cooked on stuff in the pan and place it back on the burner. Add garlic and onions, then sauté until golden brown. Add in the peppers and after a second or two scoot them all to the edge of the sauté pan so that the center is clear. Add the chicken breast medallions and season them a touch with salt n pepper as they brown off. Use a fork to flip over the pieces and add in the portabellas. If you are using the medallions of LINK style Andouille Sausage then sear them a touch at this point as well. If you browned off little balls of loose sausage, then wait its not their time yet. Now, either shake ‘n toss the whole pan of ingredients back together, or if you prefer, just stir the pot. Add the wine and reduce the liquid down until no longer bitter. About one minute, then add the chicken stock and reduce down a bit just the same. Now, add in the cooked peeled tail-off 41/50 sized shrimp and the heavy cream. This should hit boil again within a minute and now you can add back in the meatballs. Also, this is a great time to use a soup spoon to taste the “sauce” that’s forming. It may need a touch of salt or maybe pepper, and if you’ve been cautious with Cajun spice or had a salty version, then you may need to use a touch of the chili garlic paste. Cholula and Tabasco work as well , but can leave a “vinegar” flavor in the aftertaste. When satisfied with what you’ve done and be quick so you don’t reduce the liquid into a solid or burnt, but satisfied…add the Parmesan and just shake the pan a bit back ‘n forth and the cheese should disappear into the sauce. Do this off the heat and grab your pasta from the strainer. Give it a shake to make sure that it is completely dry then add it into the pan and stir or toss it all together until the sauce coats every noodle nicely.