Does any1 have a recipe for cajun chicken pasta and Cajun spices?

i went to a resterant a few weeks ago, and had a beautiful cajun chicken pasta in the most tasty dause ever and want to know how to make itDoes any1 have a recipe for cajun chicken pasta and Cajun spices?
Cajun Spice Mic can be found easily but here is the recipe if you want to make it at home.





CAJUN SPICE MIX


===============


1/4 Cup of salt


2 Tbsp. cayenne pepper


2 Tbsp. paprika


1-1/2 Tbsp. onion powder


1 Tbsp. freshly ground black pepper


1 Tbsp. freshly ground white pepper


1 Tbsp. garlic powder


2 tsp. dried basil


1 tsp. chili powder


1/4 tsp. dried thyme


1/4 tsp. ground mustard


1/8 tsp ground cloves





Combine all ingredients in a small jar.


(The spice mix can be stored in a tightly


covered glass jar in a cool dry place out of


direct light for up to 4 months.) Makes about


3/4 cup.





Cajun Chicken Pasta





INGREDIENTS


4 ounces linguine pasta


2 boneless, skinless chicken breast halves, sliced into thin strips


2 teaspoons Cajun seasoning


2 tablespoons butter


1 green bell pepper, chopped


1/2 red bell pepper, chopped


4 fresh mushrooms, sliced


1 green onion, minced


1 1/2 cups heavy cream


1/4 teaspoon dried basil


1/4 teaspoon lemon pepper


1/4 teaspoon salt


1/8 teaspoon garlic powder


1/8 teaspoon ground black pepper


2 tablespoons grated Parmesan cheese


DIRECTIONS


Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes, or until al dente; drain.


Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat.


In a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. Add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. Reduce heat, and stir in heavy cream. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through.


In a large bowl, toss linguini with sauce. Sprinkle with grated Parmesan cheese.Does any1 have a recipe for cajun chicken pasta and Cajun spices?
try continetail sauces they taste the same then cook pasta as per instructions on packet mix all together and it will be yummy
I think you can find it here http://sratim.2cook.hop.clickbank.net/
Tony Chacheres.... it is an origional creole seasoning. Comes in a green container in the spice section at the grocery store with a little guy on the front. It is Amazing! True Cajun spices are not origionally spicy...They enhance flavor with a little kick. However, add a little bit more and you will achieve the very spicy flavor. I have a friend who is from Louisiana and a chef and he Swears buy it and uses it in everything. I like mine on shrimp with pasta... Use a small fry pan and take butter from a stick...(depends on how much shrimp) I season all sides of the butter put it in the pan and let it melt like you would for shrimp scampi, add shrimp for about a few minutes total and it will be amazing! Also great on fish, steaks, burgers, chicken, anything even just on pasta. Enjoy
Chicken Big Mamou on Pasta





Ingredients





(6 servings)








PASTA:


6 qt Hot water


1/4 c Vegetable oil


3 tb Salt


1 1/2 lb Fresh spaghetti (1 lb dry)





SEASONING MIX:


2 ts Dried thyme leaves


1 1/4 ts Ground cayenne pepper


1 ts White pepper


3/4 ts Black pepper


1/2 ts Dried sweet basil leaves





SAUCE:


1 lb Unsalted butter plus


4 tb Unsalted butter


1 c Onions, chopped very fine


4 ea Med. garlic cloves, peeled


2 ts Minced garlic


3 1/4 c RICH chicken stock (see note


2 tb Worcestershire sauce


1 tb Tabasco sauce + 1 teaspoon


2 cn Tomato sauce (16 oz)


2 tb Sugar


2 c Green onions,chopped vy fine





CHICKEN SEASONING MIX:


1 1/2 tb Salt


1 1/2 ts White pepper


1 1/2 ts Garlic powder


1 1/4 ts Ground cayenne pepper


1 ts Black pepper


1 ts Cumin (optional)


1/2 ts Dried sweet basil leaves


2 lb Boneless chicken (see notes)








Instructions





NOTE: To make a Rich Chicken Stock strain the basic stock, then continue simmering it until evaporation reduces the liquid by half. For example, if the recipe calls for 1 cup Rich Stock, start it with at least 2 cups of strained basic stock. dark meat, cut into 1/2-inch cubes. Directions:


Place in the hot water, oil and salt in a large pot over high heat; and cover and bring to a boil. When water reaches a rolling boil, add small amounts of spaghetti at a time to the pot, breaking up oil patches as you drop the spaghetti in. Return to boiling and cook to al dente stage, do not over cook.(To test doneness of spaghetti, cut a strand in half near the end of cooking time. When done, there should be only a speck of white in the center, less than one-fourth the diameter of the strand.) Do not overcook. During this cooking time, use a wooden or spaghetti spoon to lift spaghetti out of the water by spoonfuls and shake strands back into the boiling water. (It may be an old wives' tale, but this procedure seems to enhance the spaghetti's texture.) Then immediately drain spaghetti into a collander; stop cooking process by running cold water over strands. (If you used dry spaghetti, first rinse with hot water to wash off starch.) After the pasta has cooled thoroughly, about 2 to 3 minutes, pour a liberal amount of vegetable oil in your hands and toss spaghetti. Set aside still in the colander. Meanwhile, thoroughly combine the seasoning mix ingredients in a small bowl and set aside. In a 4-quart saucepan, combine 1-1/2 sticks of the butter, the onions and garlic cloves; saute over medium heat 5 minutes, stirring occasionally. Add the minced garlic and seasoning mix; continue cooking over medium heat until onions are dark brown, but not burned, about 8 to 10 minutes, stirring often. Add 2-1/2 cups of the stock, the Worcestershire and Tabasco; bring to a fast simmer and cook about 8 minutes, stirring often. Stir in the tomato sauce and bring mixture to a boil. Then stir in the sugar and 1 cup of the green onions; gently simmer uncovered about 40 nminutes, stirring occasionally. Heat the serving plates in a 250F oven. Combine the ingredients of the chicken seasoning mix in a small bowl; mix well. Sprinkle over the chicken, rubbing it in with your hands. In a large skillet melt 1-1/2 sticks of the butter over medium heat. Add the remaining 1 cup green onions and saute over high heat about 3 minutes. Add the chicken and continue cooking 10 minutes, stirring frequently. When the tomato sauce has simmered about 40 minutes, stir in the chicken mixture and heat through. To finish the dish, for each serving melt 2 tablespoons butter in a large skillet over medium heat. Add one-sixth of the cooked spaghetti (a bit less than a 2 cup measure); heat spaghetti 1 minute, stirring constantly. Add 1-1/4 cups chicken and sauce and 2 tablespoons of remaining stock; heat throughly, stirring frequently. Remove from heat. Roll spaghetti on a large fork and lift onto a heated serving plate. Repeat process for remaining servings
Go into any super market and go to the herb and spice section they have Cajun spice mix in a packet or jar. If you have a chicken breast lightly oil then add the cajun chicken spice on top them you can pan fry or place it on a tray in an oven or even grill for 25 mins it then its done! (Make sure chicken is cooked all the way through)
For authentic cajun recipes: www.jfolse.com
I love to cook and I love cajun food, I am from New orleans but we moved when i was 5 years old. So here are some recipes I hope you enjoy them.





Chili's Grilled Chicken Pasta recipe





2 boneless skinless chicken breast halves, cut into strips


2 teaspoons Cajun seasoning


2 tablespoons butter or margarine


1 to 2 cups heavy cream


1/4 teaspoon dried basil


1/4 teaspoon lemon pepper seasoning


1/4 teaspoon salt


1/8 teaspoon pepper


1/8 teaspoon garlic powder


4 ounces linguine or fettuccine, cooked and drained


Grated Parmesan cheese, optional





Place chicken and Cajun seasoning in a bowl or resealable plastic bag; toss or shake to coat. In a large skillet over medium heat, saut茅 chicken in butter until almost tender, about 5 to 7 minutes. Reduce heat. Add cream and seasoning; heat through. Add pasta and toss; heat through. Sprinkle Parmesan cheese if desired.





Servings: 2








Homemade Creole Seasoning





INGREDIENTS:


1/4 cup salt


3 tablespoons granulated garlic or garlic powder


3 tablespoons ground black pepper, freshly ground if possible


1/8 teaspoon ground cayenne pepper, or to taste


1 tablespoon paprika





PREPARATION:


Combine all seasonings and mix to blend thoroughly. Pour into a small jar with cover; seal tightly.








CAJUN STYLE PASTA SALAD





A.


1 bell pepper, chopped


1 red onion, chopped


2-3 tomatoes, quartered


1 can ripe olives, drained %26amp; sliced


1 pkg. vermicelli, cooked %26amp; drained





B.


1 (16 oz.) bottle Italian dressing


1 pkg. dry Italian dressing


1/4 bottle Salad Supreme seasoning (or to taste)





C.


1 lb. cooked shrimp, drained (may substitute 1 lb. tuna, chicken or smoked sausage for shrimp)





Mix ingredients from list A in a bowl. Next combine ingredients from B in a separate bowl. Pour the dressing mixture over the pasta and marinate 2 to 3 days. Then add shrimp or other meat and serve. The salad will keep for days without the meat added to it. The dressing alone will keep for weeks. Serves 8.