Creamy Cajun Pastalaya

Enjoy the rich, hearty flavours of my Creamy Cajun Pastalaya. This delicious creamy sauce with prawns, chicken and andouille sausage guarantees a memorable meal. 

– 12 ounce dry pasta – 8 ounces shrimp – 2 tablespoons cajun seasoning – 1 tablespoon olive oil – 6 ounce chicken breast  – 1 link andouille sausage – 1 medium onion – 1 stalk celery  – 3 cloves garlic – 2 medium bell pepper – 1½ cups chicken broth  – ½ cup heavy cream – salt and pepper – 1 cup Fontina cheese  – 3 green onion – 2 tablespoons fresh parsley



Cook the pasta per the package. Add ½ tablespoon of cajun seasoning to the shrimp and set aside. 

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In a large skillet or Dutch oven, heat olive oil. Cook the prawns on both sides until pink, about 2 minutes per side, less depending on size.  

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Remove prawns from pot and set aside. Add chicken and sausage to the pot and season with 1 tablespoon of cajun seasoning.  

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Mix everything together and cook for about 5 minutes, or until the chicken is cooked through and no longer pink. 

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Cook the onion, celery, and garlic in the skillet for three minutes, or until the onion turns transparent. 

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Stir in the remaining ½ tablespoon of cajun seasoning and cook for an additional 3 minutes upon adding all the peppers. 

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Stir in chicken broth and heavy cream and season with salt and pepper. Return prawns to pot.  

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Add pasta and ½ cup of shredded Fontina cheese to the boiling sauce. Stir everything. 

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Take off the heat and sprinkle the remaining Fontina cheese, parsley, and green onions on top.  

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The sauce will keep seeping into the pasta. Serve right away. Keep leftovers cold for up to three days. 

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Creamy Italian Sausage Pasta 

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