Creamy Cajun Recipe

Cook linguine

Bring a large pot of salted water to a rolling boil. Add linguine and cook according to package al dente time (usually 9–11 minutes). Reserve 1 cup of pasta water, then drain pasta and set aside.

Season proteins

Pat shrimp and chicken dry with paper towels. Season chicken and shrimp lightly with 1/2 tablespoon Cajun seasoning (from the sauce measure) and a pinch of salt and pepper.

Cook andouille and chicken

Heat a large heavy skillet or Dutch oven over medium-high heat. Add 1 tablespoon olive oil. Add sliced andouille sausage and cook 2–3 minutes until browned on edges. Remove sausage to a plate. Add chicken strips to the same pan and cook 3–4 minutes, stirring, until golden and just cooked through. Remove chicken to the plate with the sausage.

Cook shrimp

Add another 1/2 tablespoon butter to the pan if needed and reduce heat to medium. Add shrimp in a single layer and cook 1–2 minutes per side until pink and opaque. Remove shrimp to the plate with proteins. Wipe pan of excess oil, leaving fond.

To the hot pan, add remaining 1 tablespoon butter and the sliced onion and green pepper. Sauté over medium heat 4–5 minutes until softened and beginning to brown. Add minced garlic and cook 30–45 seconds until fragrant.

Sprinkle 1 tablespoon flour over the softened vegetables, stirring to coat and cook 1 minute to remove raw flour taste.

Slowly whisk in 1 cup chicken broth, scraping any browned bits from the pan. Bring to a gentle simmer and let thicken slightly, about 2 minutes.

Stir in 1 cup heavy cream, 1 teaspoon tomato paste, 1 tablespoon Cajun seasoning, 1 teaspoon smoked paprika, 1 teaspoon dried thyme, 1 teaspoon Worcestershire sauce, 1 teaspoon lemon juice, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon crushed red pepper flakes (if using). Simmer gently 3–4 minutes until sauce thickens to a smooth, slightly reduced cream consistency. Taste and adjust seasoning.

Return cooked andouille, chicken, and shrimp to the pan with the cream sauce. Stir to combine and warm through 1–2 minutes.

Add drained linguine to the skillet (or transfer sauce and proteins to the pasta pot). Toss to coat the pasta in sauce, adding reserved pasta water as needed (start with 1/4 cup) to loosen the sauce and reach desired creaminess.

Stir in grated Parmesan and chopped parsley. Cook together 1 minute to marry flavors. Adjust salt, pepper, and Cajun seasoning to taste.

Divide linguine among 4 plates or bowls. Spoon additional sauce and proteins over the top. Garnish with sliced scallions and extra parsley. Serve immediately with lemon wedges if desired.