This One-Pot pasta is one of those easy dinner recipes I love to make because it saves the night. I also love how one-pot means way less clean up time! The Cajun seasoning brings that signature kick we love, the cream brings it all together into the most delicious sausage pasta.

If you’re loving one pot dinners like me, don’t miss my One-Pot Cajun Pastalaya, the ever-popular One-Pot Sausage and Red Rice, or my weeknight One Pot Sausage Spaghetti . They all bring that same easy, comforting vibe to your dinner time!

Recommended for this recipe:

Caraway Non-Stick 12 in Skillet

This skillet has become my go-to for many of my one-pot recipes! It is now one of my favorite kitchen items.

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What can be used to substitute Cajun Pork Sausage?

• I know in some parts of the country, smoked sausage can be harder to find.
• You can pretty much use any smoky sausage you’d like. Sausage is unique in that there are many different kinds with many different flavors. That being said, you want to use a flavor you love, because this will flavor your whole pasta.

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Easy Creamy Cajun One Pot Sausage Pasta

Yield: 6 servings

This One Pot Creamy Cajun Sausage Pasta is packed with Cajun flavor, smoky sausage, and a divine parmesan cream sauce. It's an easy dinner that comes together fast with just one pot.

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Ingredients

• 1.5 lbs smoked pork sausage, sliced
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 small red onion, sliced
• 1 1/2 tsp creole seasoning
• 32 oz low sodium chicken broth
• 12 oz fettuccine
• 8 oz heavy cream
• 3 tbsp grated parmesan

Instructions

1. In a large skillet, brown sausage.
2. Remove sausage to a bowl and set aside.
3. Add sliced peppers and onions to skillet. Season with creole seasoning. Saute peppers and onions for about 7 minutes.
4. Add sausage back to skillet. Stir to combine.
5. Add chicken broth and bring to a boil.
6. Once boiling add in fettuccine. I break mine in half. Stir pasta every few minutes as it cooks and liquid is reduced. This takes about 20-25 minutes.
7. Once pasta is cooked, add in heavy cream and stir.
8. Stir in parmesan cheese and serve.

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If you’re craving something cozy and creamy, this Cajun Chicken Chowder is for you. As with many Cajun recipes, the cooking process is pretty simple, and this one comes together really fast, making it a perfect 30 minute dinner for nights when you’re craving something cozy without the extra effort.

It’s one of my favorite easy dinner options because it feels fancy, but it’s incredibly simple to make. One pot, big flavor, and a seriously comforting bowl at the end.

And if you’re looking for more Cajun recipe ideas, check out my Easy Cajun Chicken and Rice Soup, Easy Cajun Chicken Pasta, or my Baked Cajun Chicken and Rice.

What do you need to make this Cajun Chicken Chowder?

• olive oil
• butter
• chopped onion
• cubed potatoes
• creole seasoning
• chicken breasts, cut into 1 inch pieces
• cream style corn
• cream cheese
• half and half
• Optional: fresh parsley
• FULL RECIPE INSTRUCTIONS BELOW.

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How to get this soup ready quickly on busy nights:

• Prep as much as you can on the weekend. For example: cut up and season your chicken breasts. Cut up your onion. Having this done ahead of time, takes a lot of the dread out of cooking when you get home from a busy day.
• If you don’t have time to prep on the weekend, cut the chicken while the veggies are cooking, which saves on some of the prep time.

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Cajun Chicken Chowder

Yield: 6 servings

Cook Time: 30 minutes

Total Time: 30 minutes

This Cajun Chicken Chowder is creamy, cozy, and packed with bold flavor—an easy 30 minute dinner that’s perfect for busy nights.

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Ingredients

• 2 tbsp olive oil
• 4 tbsp butter
• 1 onion, chopped
• 2 cups cubed potatoes
• 2-3 tsp creole seasoning
• 1.5 lbs chicken, cut into 1 inch pieces
• 15 oz can cream style corn
• 4 oz cream cheese
• 2 cups half and half
• Optional: fresh parsley

Instructions

1. To a pot, add olive oil and butter and heat over medium high.
2. Add diced onion and cook for 8 minutes.
3. Add cubed potatoes and 1 1/2 creole seasoning. Cook for 5 minutes.
4. Add cut up chicken breast. Season with a little more creole seasoning, about 1/2 tsp to 1 tsp. Cook for about 10 minutes.
5. Add 1 can cream style corn and stir. Cook for about 3 minutes.
6. Add cream cheese and stir to melt cheese. After about 2 minutes add half and half and stir. Cook over medium for about 5 minutes. Taste to season and serve. Garnish with fresh parsley.

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  Lodge 6 Quart Enameled Cast Iron Dutch Oven. Blue Enamel Dutch Oven (Blue)
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  Newness Soup Ladle, [Rustproof, Heat Resistance, Integral Forming] Resilient 304 Stainless Steel Soup Spoon with Vacuum Ergonomic Round Handle, Cooking Spoon for Kitchen, 13.7 Inches

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 636Total Fat: 42gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 21gCholesterol: 174mgSodium: 1520mgCarbohydrates: 32gFiber: 3gSugar: 8gProtein: 34g

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Other soup recipes you might like:

• Easy Tomato Basil Chicken Soup
• Creamy Shrimp & Corn Soup
• Easy Chicken, Bean, and Cheese Soup
• Instant Pot Chicken, Bean, and Kale Soup

You can find more MAIN DISH RECIPES HERE. You can find ALL RECIPES HERE.

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I know how much you guys are a fan of one-pot meals! I love them too! That’s why I have so many on my site. So I know you guys are going to love this One Pot Blackened Shrimp and Sausage too! It’s got such great flavor guys! It’s a little like this other favorite!

What do you need to make this One Pot Blackened Shrimp and Sausage Recipe?

• smoked pork sausage
• peeled shrimp, medium count
• yellow onion
• blackening seasoning
• chicken broth
• water
• fettuccine pasta
• heavy cream
• fresh parsley
• FULL RECIPE IS BELOW.

How easy is this recipe to make?

• This recipe is really easy especially since it is a one-pot meal!
• Just brown your sausage and onion in a non-stick skillet followed by your seasoned shrimp.
• Stir in chicken broth and cook pasta.
• Finish it off with heavy cream.
• FULL RECIPE INSTRUCTIONS BELOW.

Tips for this recipe:

• Use your favorite smoked sausage. We use a local brand.
• Remove tails from shrimp or leave them on for a prettier presentation.
• Use really any pasta you like. My kids like fettuccine, but you could use bow-tie or penne pasta for this recipe as well.
• I like to use a non-stick skillet since I’m cooking pasta in this recipe. I have this one here and it is a favorite.

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One Pot Blackened Shrimp and Sausage Pasta

Yield: 6

Sauteed sausage and blackened shrimp with a creamy Cajun flavored Alfredo sauce.

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Ingredients

• 1 lb. pork sausage
• 1 lb. shrimp, medium count
• 1 onion, chopped
• 2 tsp blackening seasoning, divided
• 32 oz chicken broth
• 2 cups water
• 12 oz fettuccine pasta
• 1 cup heavy cream
• 2 tbsp fresh parsley

Instructions

1. Slice sausage and brown in a large saute pan over medium high heat until mostly browned for about 4 minutes. Add chopped onion and continue cooking over medium high heat for about 10 minutes. Remove sausage and onion from pan.
2. Season shrimp with 1 1/2 tsp blackening seasoning. Add to pan after removing sausage. Stir and cook for about 2 minutes. Add sausage and onion back to pan.
3. Add in chicken broth and water. Bring to a boil. Add fettuccine pasta (uncooked). Spread out pasta into liquid and continue to boil and stir occasionally until pasta is cooked.
4. Stir in heavy cream and season with remaining blackening seasoning. Allow to simmer over medium for about 5 minutes.
5. Top with fresh parsley and serve.

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Other One Pot Recipes You May Like:

• One Pot Cajun Pastalaya – A Jambalaya Pasta
• Easy One Pot Pizza Pasta
• One-Pot Beefy Broccoli Rice
• One-Pot Cabbage Casserole

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B.J. and I recently got back from our 20th anniversary trip.  We went to Boston and surrounding areas, and ended with a few days in the picturesque Nantucket Island.  I’ll be posting all about our trip soon, but I wanted to share the first recipe I knew I would be recreating once we got back home.   I tried Lobster at just about every dinner, and I had Lobster Mac and Cheese twice.  This Cajun Shrimp Mac and Cheese is my southern Louisiana recreation of one of my favorite versions of mac and cheese I tried at Brant Point Grill in Nantucket.

If you’ve followed along around here for any length of time then you know shrimp is one of my favorites with pasta.  I’m so excited with how well this mac and cheese recipe came out!!  I nailed it y’all!!

Without trying to sound too forceful, YOU HAVE TO MAKE THIS SOON!  It’s that good folks.  Make it as a main dish or as a side to go with grilled steak.  Heck, make it for company too!

Two important things to note about this Cajun Shrimp Mac and Cheese:

• The key to this recipe is the Vermont White Cheddar and the fresh parmesan.  It gives it restaurant quality taste.
• If you can’t find rigatoni, just use another bigger noodle like penne or ziti.Connect with Diary of a Recipe Collector!  Follow us on social media, so you never miss a recipe!

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 Other shrimp recipes you might like:

• Cheesy Cajun Shrimp Enchiladas
• Tomato Basil Shrimp Pasta
• Lemon Shrimp Linguine
• Shrimp Scampi

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I’m all about a good pasta recipe!  This Roasted Garlic Cajun Chicken Pasta has my name all over it!  There is just something about a creamy pasta that is so comforting.  This would be a great dish to make for company too!  

What do you need for this Roasted Garlic Cajun Chicken Pasta?

• chicken breasts (buy them thin if you don’t want to worry about pounding them thinner)
• garlic
• olive oil
• creole seasoning
• onions, bell peppers, celery (or buy frozen Seasoning Blend that has everything chopped for you)
• canned sliced mushrooms
• flour
• half and half
• bow tie pasta
• diced tomatoes
• green onions

Is roasting garlic complicated?

• Not at all!!  Just follow these steps:

1.  Cut top of head of garlic off and discard.
2. Place the garlic onto a sheet of aluminum foil.
3. Drizzle with olive oil (about 1 to 2 tbsp)
4. Pull up sides of foil around garlic and seal.  Place on a pan.
5. Roast for 45 minutes at 350.
6. Let it cool and squeeze garlic out!  Perfection!

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Roasted Garlic Cajun Chicken Pasta

Roasted Garlic Cajun Chicken Pasta - Creole seasoned chicken breasts over bow tie pasta tossed with a delicious roasted garlic cream sauce. 

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Ingredients

• 1 head garlic
• 2 tbsp olive oil, divided
• 3 boneless chicken breasts *
• 3 tsp creole seasoning, divided
• 1 small yellow onion, chopped
• 1 green bell pepper, chopped
• 1/2 cup chopped celery
• 3 slices bacon, chopped
• 1 small can sliced mushrooms
• 12 oz bowtie pasta
• 2 cups half and half
• Optional toppings: diced tomato, sliced green onions

Instructions

1. Cut top end of garlic off and discard. Do not peel garlic. Place it on a large sheet of foil ( about 12 x 12 in). Drizzle 1 tbsp olive oil over garlic and wrap foil around it pulling sides up so that oil does not leak out. Place on a pan and roast at 350 degrees for 45 minutes. Remove and squeeze out garlic and reserve for pasta.

2. Place chicken breasts on counter between 2 sheets of plastic wrap. Pound out each breast until thin. *See note below. Cut each piece in half for a total of 6 pieces of chicken. Season with 1 tsp of creole seasoning.

3. In a large skillet, heat 1 tbsp olive oil over medium high heat. Cook chicken 5 minutes per side and remove to a plate.

4. Bring water to a boil for the pasta.

5. In the same skillet, add onions, bell pepper, and celery. Saute for about 5 minutes and add chopped bacon. Saute about 10 more minutes. Season with 1/2 tsp of creole seasoning while veggies and bacon saute.

6. While veggies and bacon saute, cook pasta according to package directions.

7. Add mushrooms and roasted garlic and stir.

8. Add half and half. Stir and let thicken over medium-low heat.

9. Add in cooked pasta an stir to combine. Top with chicken breasts, diced tomatoes, and green onions. Can top with optional parmesan as well.

Notes

Buy thin sliced chicken breasts if you don't want to pound the chicken into thinner pieces.

Use Seasoning Blend (frozen mixture of diced onions, peppers, and celery) to cut down on chopping time.

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Other recipes you might like:

• One Pot Cajun Pastalaya
• Cheesy Cajun Shrimp Enchiladas
• Cajun 7 Layer Dip
• Old-Fashioned Cajun Cake

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I love a good dip recipe.  It’s always my favorite food at any gathering.  Plus, dips are perfect for this time of year.   And I know you all love any recipe that can be made ahead of time too!  This Cajun 7 Layer Dip is going to be one to add to your recipe box!

This Cajun 7 Layer Dip is a little twist on a traditional 7 layer dip.  It’s filled with a little Cajun spice using Tony Chachere’s Bold Creole Seasoning.  It gives the dip a nice little Cajun kick.  It still has the traditional refried bean, guacamole, and sour cream layers, but it also has a layer of black-eyed peas and some diced red bell pepper!

It’s a great recipe to make ahead the night or morning before your gathering.  Pair it with some corn or tortilla chips and you are good to go!  We even use leftover dip as a topping on nachos the next day!

What ingredients do you need to make this dip?

• canned refried beans
• canned black eyed peas
• guacamole
• Tony Chachere’s Bold Creole Seasoning
• cumin
• sour cream
•  shredded cheese
• small red bell pepper
• green onions
• roma tomato
• corn chips or tortilla chips

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Other recipes you might like:

• Smoked Chili Con Queso Dip
• Hot Bean and Cheese Dip
• Baked Corn and Sausage Dip

You can find more MAIN DISH RECIPES HERE.
You can find ALL RECIPES HERE.
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Fried chicken sandwiches are all the rage lately, and they are super easy to make at home!  These easy Cajun Fried Chicken Sandwiches are paired with a quick cajun sauce that we make all the time down here in Louisiana!

What do you need to make these Cajun Fried Chicken Sandwiches?

It’s only a few things needed!  That’s why I love making these.  Plus, the kids eat them up really well!

• thin-cut boneless skinless chicken breasts
• creole seasoning
• all-purpose flour
• baking powder
• vegetable oil
• brioche buns
• bread and butter pickle slices
• mayonnaise
• ketchup

The key to frying up these chicken sandwiches quickly and making them tender is pounding the chicken out.  This is easily done with a meat mallet, but you can use a heavy skillet if that’s all you have.  Do this between two sheets of plastic wrap before seasoning the meat.  I promise, this step is not hard!! 

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I’m so excited to share this special dinner idea with you guys!  These Cheesy Cajun Shrimp Enchiladas are a special treat and would make a great dinner for company.  The homemade cheese sauce is so delicious, and you will want to put it on everything from pasta, to pistolettes, and these shrimp enchiladas!

This is truly a recipe you will want to have on hand when you are in the mood to cook something decadent.  And you know,  it will be pretty easy if you are familiar with my recipes!  I am the self-proclaimed queen of the easy recipe!  

These Cheesy Cajun Shrimp Enchiladas include one of my most-used ingredients in my kitchen, Tony Chachere’s Original Creole Seasoning.  I basically couldn’t survive without it, folks!  It is the perfect Cajun seasoning that brings every dish up a few flavor notches!

Ingredients Needed to Make These Enchiladas:

• olive oil
• butter
• chopped onion
• chopped green bell pepper
• Tony Chachere’s Original Creole Seasoning
• minced garlic
• canned diced tomatoes with green chiles
• shrimp
• chili powder
• cumin
• all-purpose flour
• half and half
• processed block cheese
• shredded Colby Jack cheese
• flour tortillas
• cilantro

Hope you try it soon!

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Cheesy Cajun Shrimp Enchiladas

Cook Time: 40 minutes

Total Time: 40 minutes

Cheesy Cajun Shrimp Enchiladas - Shrimp smothered in a homemade cheese sauce with Creole spices rolled into flour tortillas and baked.

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Ingredients

• 1 tbsp olive oil
• 3 tbsb butter
• 1 medium onion, chopped
• 1 medium green bell pepper, chopped
• 2 tsp Tony Chachere's Original Creole Seasoning
• 1 tsp minced garlic
• 10 oz. can of diced tomatoes with green chiles
• 1.5 pounds shrimp (70/90 count)
• 1 tsp chili powder
• 1/2 tsp cumin
• 2 tbsp all purpose flour
• 2 cups half and half
• 4 oz. processed block cheese
• 2 cups shredded Colby Jack
• 8 tortillas
• cilantro for topping

Instructions

1. In a large saucepan, heat butter and olive oil over medium high heat. Add onion and bell pepper. Season with 1 tsp Tony Chachere's Creole Seasoning. Saute for about 8 minutes or until onions are clear.
2. Add minced garlic and diced tomatoes. Stir and saute about 5 more minutes.
3. Season shrimp with 1 tsp Tony Chachere's Creole Seasoning and add to onion mixture.
4. Add chili powder and cumin, stir, and cook for 3 or 4 more minutes.
5. Add flour and stir cooking it for about a minute.
6. Reduce heat to medium and add half and half. Bring this to a simmer. Once simmering, add cheeses, stirring to melt. Remove from heat once melted.
7. Lay a tortilla in a large casserole dish. Place cheesy shrimp filling onto the tortilla and roll up while in the dish. Repeat with remaining tortillas pressing them together to fit at least 7 or 8 tortillas. Top with about 1 cup of extra sauce and 1 cup shredded cheese. Bake at 400 degrees for 8 minutes.
8. Top with cilantro and can serve each with leftover sauce. *Leftover sauce is also great over pasta!

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Other Cajun dishes you might like:

• One-Pot Sausage and Red Rice
• Shrimp Stuffed Peppers
• Easy Popcorn Fried Shrimp
• Shrimp and Artichoke French Bread

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We love our jambalaya down here in Louisiana, as we do so many of our rice dishes.  But every now and then, we like to change things up!  This One-Pot Cajun Pastalaya has all of our Cajun flavors, but with pasta!

One of the best things about Cajun recipes is how truly simple they are with only a few ingredients.  This is why I know you will love this recipe.  You don’t need much to make it, and it’s only one-pot to clean!  Winning!

What do you need to make this One-Pot Cajun Pastalaya?

• chicken breasts
• smoked sausage
• seasoning blend (A great shortcut!  frozen diced onions, bell peppers, celery)
• chicken broth
• fettuccine pasta
• heavy cream
• creole seasoning
• parsley

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One Pot Cajun Pastalaya - A Jambalaya Pasta

One Pot Cajun Pastalaya - A Jambalaya Pasta - This traditional cajun dish is reinvented in yummy pasta form!  It's an easy one pot meal with few ingredients you have to try soon!

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Ingredients

• 1.5 pounds smoked pork sausage
• 2 boneless chicken breasts
• 2 1/2 tsp creole seasoning, divided
• 1 1/2 cups seasoning blend*
• 32 oz. chicken broth
• 2 cups water
• 12 oz. fettuccine
• 1 cup heavy cream
• fresh parsley for topping

Instructions

1. Slice sausage. Brown in a large dutch oven pot. Remove from pan. Repeat with any remaining sausage.
2. While sausage browns, chop chicken into 1 inch pieces and season with 1 tsp creole seasoning.
3. After removing sausage, brown chicken for about 8 minutes stirring to brown all sides. Add seasoning blend and season with 1/2 tsp creole. Continue browning with chicken for about 10 more minutes. Once chicken is browned, add sausage back to pot.
4. Add chicken broth and water and season with 1 tsp creole seasoning. Stir and bring to a boil.
5. Once boiling, add fettuccine. Spread fettuccine across and over meat making sure it is covered with liquid. Continue boiling uncovered, stirring as pasta cooks for about 15 minutes. Liquid will reduce as pasta cooks.
6. Add 1 cup of heavy cream and stir. Cook another 5 minutes. Taste and season if necessary.

Notes

*Seasoning Blend is a great shortcut. It's chopped onion, celery, bell pepper, and parsley and found in the frozen foods.

Don't have seasoning blend where you live? Just chop 1 onion, 1 green bell pepper, and 2 stalks celery.

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Other Easy Cajun Recipes:

• One-Pot Sausage and Red Rice
• One-Pot Cajun Black-Eyed Peas and Rice
• Easy One-Pot Recipes
• Cajun Boiled Shrimp Stuffed Potatoes
• Roasted Creole Potatoes

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We don’t fry a whole lot around here, but when we do we make it worth our while.  And who doesn’t love a fried vegetable?  Am I right?  This Cajun Fried Zucchini made the perfect addition to our meal the other night!

Rather than making a traditional egg to flour batter, we used my family’s cold water batter recipe.  It is super simple!  I love that you mix it up all in one bowl and dip the zucchini in there.  It makes the clean up a breeze!  

This batter also works well for frying shrimp too!  It’s definitely my favorite way to prepare them!

What do you need to make this Cajun Fried Zucchini?

• zucchini
• all purpose flour
• 1 egg
• water with ice
• vegetable oil
• creole seasoning
• ranch dressing for dipping

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Cajun Fried Zucchini

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Cajun Fried Zucchini - This easy recipe uses one bowl to prep a delicious cold water Cajun batter.  Serve them warm with your favorite ranch dressing!

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Ingredients

• 2 zucchini, sliced into spears
• 1 cup all-purpose flour
• 1 egg
• 1 cup water with ice*
• 1/4 cup vegetable oil plus oil for frying
• 1 1/2 tsp creole seasoning
• Ranch dressing for dipping

Instructions

1. Season zucchini spears with 1/2 tsp of creole seasoning.
2. In a large bowl, whisk flour, egg, oil, 1 tsp creole seasoning, and water (discard ice).
3. Stir in zucchini spears.
4. Add oil to fry daddy or skillet. If using skillet, you need enough oil to go about 1 1/2 to 2 in. up the side. Heat oil.
5. Fry zucchini spears until golden brown. Serve warm with ranch dressing.

Notes

*For the ice water, fill measuring cup with 1 cup of water and then add the ice to chill the water. Do not put the ice into the batter.

Recommended Products

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  Fry Daddy
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  Chef Craft FBA_12951, Slotted Skimmer, stainless steel

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