New Orleans Pasta Recipe

Prepare proteins and vegetables

Pat shrimp dry with paper towels. Cut chicken breast into 1/2-inch strips. Slice andouille sausage into 1/4-inch rounds if not pre-sliced. If using fresh red peppers, char or roast them first, peel and slice into strips. Slice the onion into 1/4-inch strips.

In a bowl combine 2 tbs Cajun seasoning, smoked paprika, garlic powder, 1/2 tsp salt, 1/2 tsp pepper and 2 tbs olive oil. Toss shrimp and chicken separately in about half the mixture each so both are evenly coated. Reserve remaining seasoning for sausage and sauce as needed.

Bring a large pot of salted water to a rolling boil. Add 8 oz fusilli and cook until al dente according to package directions (usually 9–11 minutes). Reserve 1 cup pasta cooking water, then drain pasta and set aside. Toss with a drizzle of olive oil to prevent sticking.

Heat a large heavy skillet or cast-iron pan over medium-high heat. Add 1 tbs olive oil. Add andouille sausage rounds and cook 2–3 minutes per side until browned. Remove to a plate.

In the same pan, add the marinated chicken pieces in a single layer. Cook 3–4 minutes per side until golden and cooked through (internal temperature 165°F / 74°C). Remove and keep with sausage.

Add the shrimp to the hot pan in a single layer and cook 1–2 minutes per side until opaque and just cooked through. Remove and keep with chicken and sausage.

Reduce heat to medium. Add 1 tbs butter or a splash of oil to the pan, add sliced onions and cook 4–5 minutes until softened and beginning to brown. Add roasted red peppers and cook 1–2 minutes just to heat through. Season vegetables with a pinch of salt and a light dusting of the remaining Cajun seasoning if desired.

Wipe out excess oil from the pan if necessary, then melt 2 tbs butter with 1 tsp olive oil over medium heat. Add minced garlic and sauté about 30–45 seconds until fragrant but not browned.

Sprinkle 1 tbs flour into the pan and stir constantly for 1 minute to form a roux. Add 1 tsp tomato paste and stir to combine.

Deglaze the pan with 2 tbs dry white wine (optional) scraping up browned bits. Slowly whisk in 1 cup chicken stock until smooth. Bring to a gentle simmer for 1–2 minutes to thicken slightly.

Reduce heat to low and stir in 1 cup heavy cream. Add 1 tsp Cajun seasoning, 1 tsp hot sauce, and 1 tsp lemon juice. Simmer gently 3–4 minutes until sauce is slightly reduced and coats the back of a spoon. Taste and adjust salt and pepper.

Add cooked fusilli, reserved pasta water (as needed, start with 1/4 cup), cooked chicken, shrimp, and sausage back into the pan with the sauce. Toss gently to combine and heat through. Add vegetables (onions and roasted red peppers) and toss again. If sauce is too thick, add more reserved pasta water 1–2 tbs at a time until desired consistency is reached.

Stir in 1/2 cup grated Parmesan and 1 tsp extra virgin olive oil until melted and incorporated. Taste and adjust seasoning with salt, pepper and additional Cajun seasoning or hot sauce if desired.

Turn off heat and sprinkle chopped fresh parsley over the pasta.

Serve immediately, dividing into portions and topping each with extra grated Parmesan at the table.