Cajun Pasta
If you’re in the mood for a dish that packs a punch of flavor and is incredibly comforting, then my Cajun Pasta is just what you need. This vibrant and spicy pasta combines the rich flavors of Cajun seasoning with tender halibut fillets, creamy cheese, and a medley of vegetables. It’s the kind of dish that can bring the whole family together for a delicious meal or impress guests at a dinner party. Let’s dive into the details of this delightful recipe!
Why It’s My Go-To
There’s something truly magical about Cajun flavors that conjure up images of lively gatherings and hearty meals. I love making Cajun Pasta because it’s versatile and easy to prepare. The halibut adds a lovely texture and protein boost, while the spices transport you straight to the heart of Louisiana. Plus, it’s a one-pot wonder, meaning fewer dishes to clean up afterward — always a win in my book!
What Goes Into Cajun Pasta
To make this flavorful dish, you’ll need the following ingredients:
- 2 Halibut fillets, defrosted
- 2 teaspoons smoked paprika
- 1 teaspoon oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon chili flakes
- 1/4 teaspoon each salt and pepper, or to taste
- 1 tablespoon neutral oil
- 1 onion, minced
- 1 bell pepper (any color), finely diced
- 2 cloves of garlic, minced
- 1 1/2 cups fire roasted tomatoes, diced (with or without jalapeños)
- 1/2 cup stock or water
- 1 teaspoon Cajun seasoning
- 1/4 teaspoon chili flakes (optional)
- 2 tablespoons cream cheese
- 2 tablespoons cilantro, minced
- 1 pack pasta of your choice, cooked
Toolbox for This Recipe
Before we get cooking, let’s gather the essential tools you’ll need:
- Large skillet: For sautéing the ingredients and bringing everything together.
- Pot for pasta: To cook your pasta to al dente perfection.
- Spatula or wooden spoon: For stirring and mixing the ingredients.
- Sharp knife: To chop your vegetables efficiently.
- Measuring spoons: To accurately measure out your spices and ingredients.
Cajun Pasta Cooking Guide
Now, let’s get into the step-by-step process of creating this delightful Cajun Pasta.
Step 1: Prepare the Halibut
Start by seasoning the defrosted halibut fillets. In a small bowl, mix together the smoked paprika, oregano, garlic powder, onion powder, chili flakes, salt, and pepper. Rub this spice mixture over the halibut fillets generously.
Step 2: Sauté the Vegetables
In a large skillet, heat the neutral oil over medium heat. Once hot, add the minced onion and bell pepper. Sauté for about 3-4 minutes until they start to soften. Add the minced garlic and cook for an additional minute, stirring frequently to avoid burning.
Step 3: Cook the Halibut
Push the sautéed vegetables to the side of the skillet and add the seasoned halibut fillets. Cook for about 4-5 minutes on each side until they are cooked through and flaky. Once done, remove the halibut from the skillet and set it aside.
Step 4: Create the Sauce
In the same skillet, pour in the fire-roasted tomatoes and stock (or water). Stir in the Cajun seasoning and optional chili flakes. Bring this mixture to a simmer, letting the flavors meld for about 5 minutes.
Step 5: Add Cream Cheese
Reduce the heat to low and stir in the cream cheese until it melts and creates a creamy sauce. If the sauce is too thick, you can add a splash more of stock or water to reach your desired consistency.
Step 6: Combine with Pasta
Add the cooked pasta to the skillet and toss to coat it in the sauce. Crumble the cooked halibut over the top, and gently fold it into the pasta mixture.
Step 7: Finish with Freshness
Remove the skillet from the heat and stir in the minced cilantro. This adds a burst of freshness that perfectly complements the spices.
International Equivalents
If you’re looking to substitute or adapt this recipe for different regions, here are some equivalents you might find helpful:
- Halibut: Can be substituted with cod or tilapia.
- Cajun seasoning: A mix of paprika, cayenne, garlic powder, and dried herbs can be made if unavailable.
- Fire-roasted tomatoes: Regular diced tomatoes can be used, but consider adding a bit of smoked paprika for depth.
- Cilantro: Parsley can be used as a milder alternative.
What Not to Do
To ensure your Cajun Pasta comes out perfectly, here are a few tips on what to avoid:
- Don’t overcook the halibut; it should be flaky but not dry.
- Avoid using too much salt until the end; the Cajun seasoning already adds a lot of flavor.
- Don’t rush simmering the sauce; allowing it to meld enhances the flavors significantly.
- Be cautious with the chili flakes; adjust based on your spice tolerance.
Make-Ahead & Storage
If you want to prepare this dish ahead of time, here are a few tips:
The Cajun Pasta can be made a day in advance. Simply store it in an airtight container in the refrigerator. Reheat gently on the stovetop, adding a splash of water or stock to loosen the sauce if necessary. It can be stored for up to three days in the fridge. However, be mindful that the pasta may absorb some sauce over time, so it’s best enjoyed fresh!
Cajun Pasta Q&A
Can I use chicken instead of halibut?
Absolutely! You can substitute the halibut with diced chicken breast or thighs. Just make sure to adjust the cooking time accordingly, as chicken will take a bit longer to cook through.
What pasta works best for Cajun pasta?
Any pasta of your choice works well, but I recommend using penne or fusilli as their shapes hold onto the creamy sauce beautifully.
Can I make this recipe vegetarian?
Yes! You can omit the halibut and add more vegetables like zucchini or mushrooms. You might also consider adding some beans for protein.
How can I spice it up further?
If you love heat, consider adding more chili flakes or a splash of hot sauce to the sauce. You can also use a spicy Cajun seasoning blend for an extra kick!
Keep Cooking
If you’re looking for more delicious recipes to try, here are some of my favorites:
- Cajun Chicken: A quick and flavorful dish that’s perfect for busy weeknights.
- Creamy Cajun Shrimp And Sausage Penne Chicken Sausage: Another creamy delight that brings the flavors of the south to your table.
That’s a Wrap
With its bold flavors and comforting ingredients, this Cajun Pasta recipe is sure to become a staple in your cooking repertoire. Whether you’re serving it on a weeknight or at a gathering, it’s a dish that never fails to impress. So grab your ingredients, fire up the skillet, and enjoy this taste of the south right in your own kitchen!
Share on Pinterest
Cajun Pasta
Ingredients
Equipment
Method
- Start by seasoning the defrosted halibut fillets. In a small bowl, mix together the smoked paprika, oregano, garlic powder, onion powder, chili flakes, salt, and pepper. Rub this spice mixture over the halibut fillets generously.
- In a large skillet, heat the neutral oil over medium heat. Once hot, add the minced onion and bell pepper. Sauté for about 3-4 minutes until they start to soften. Add the minced garlic and cook for an additional minute, stirring frequently to avoid burning.
- Push the sautéed vegetables to the side of the skillet and add the seasoned halibut fillets. Cook for about 4-5 minutes on each side until they are cooked through and flaky. Once done, remove the halibut from the skillet and set it aside.
- In the same skillet, pour in the fire-roasted tomatoes and stock (or water). Stir in the Cajun seasoning and optional chili flakes. Bring this mixture to a simmer, letting the flavors meld for about 5 minutes.
- Reduce the heat to low and stir in the cream cheese until it melts and creates a creamy sauce. If the sauce is too thick, you can add a splash more of stock or water to reach your desired consistency.
- Add the cooked pasta to the skillet and toss to coat it in the sauce. Crumble the cooked halibut over the top, and gently fold it into the pasta mixture.
- Remove the skillet from the heat and stir in the minced cilantro. This adds a burst of freshness that perfectly complements the spices.
Notes
- This dish can be made a day in advance and stored in an airtight container in the refrigerator.
- Reheat gently on the stovetop, adding a splash of water or stock to loosen the sauce if necessary.
- Be cautious with the chili flakes; adjust based on your spice tolerance.
- Avoid overcooking the halibut; it should be flaky but not dry.
- Use any pasta shape, but penne or fusilli hold the sauce well.
