This dish, as stated, is creamy and even a little spicy. The chicken is tender and moist, the pasta is cooked perfectly and seasoned with the Cajun flavors that blend this whole dish together. This is a recipe you will not want to lose, and actually you will be asked to share it, so prepare for that.
Ingredients
8oz.Shrimp peeled and deveined
2Large chicken breasts cut into pieces
2Links of andouille sausage cut into slices
6Tbsp.Butter divided
3Tbsp.Cajun seasoning divided
1tspGround thyme
1Onion chopped
1Bell pepper chopped
1lb.Linguini cooked and drained
⅓C.Of the pasta cooking liquid reserved
1C.Heavy whipping cream
1Can Diced tomatoes
2tsp.Minced garlic
Salt and pepper to taste
Instructions
Heat 2 Tbsp. butter in a skillet over medium high heat and saute the shrimp with 1 Tbsp cajun seasoning until cooked through. Remove and set aside.
Add the sausage to the skillet and saute until browned. Remove and set aside.
Place 2 Tbsp butter into the skillet and saute the chicken pieces with 1 Tbsp of cajun seasoning until cooked through. Remove and set aside.
Put the remaining 2 Tbsp of butter into the skillet and saute the onions and peppers over medium heat until softened.
Stir in the garlic and reserved cooking liquid. Saute for 30 seconds.
Mix in the heavy whipping cream, diced tomatoes and thyme as well as salt and pepper to taste. Simmer until the sauce thickens.
Add the meat back to the skillet as well as the linguini noodles. Stir to combine well and serve.