This is the easiest, most customizable, yummiest Cajun pasta recipe ever. I’ve been making some variation on this for years, and I’ve never met a Cajun pasta I didn’t like. If you have a couple of basic vegetables, a bottle of Cajun seasoning, pasta, and some broth, you’re well on your way to an easy, flavorful dinner! Or lunch. Or breakfast. Or brunch. I don’t judge.
1 head of garlic
1 cup broth (chicken or vegetable)
2 tablespoons Cajun seasoning
4 oz spaghetti, linguine, or fettuccine
3 tablespoons heavy cream
Start by chopping up the onion, tomato, and garlic. Celery and bell pepper would also be great in this! This is the simplest, most stripped down recipe. The base, if you will. Feel free to customize it any way you’d like! You could add chicken, beef, shrimp, hot sauce, celery, bell pepper, kale, spinach, an egg, some cheese, some jalapeños, or even lobster.
When you’ve chopped up all the add ins, saute them with 1 tablespoon of the Cajun spice. If you can handle it, add a couple of splashes of Louisiana hot sauce. It’s good for the soul. And your sinuses. You just want to blacken the vegetables, not really cook them!
When they’re nice and blackened, remove them from the pan, and add the broth 1/4 cup at a time, to deglaze the pan and scrape off the black, flavorful bits.
Add in the remaining seasoning, and let it bubble up and reduce until it’s dark, thick, and flavorful.
dd in the heavy cream (don’t skimp!),
some salt to taste, and then add in the vegetables/meat, and the pasta. Swirl it all up, and top it with fresh parsley!