Cajun Spaghetti Recipes

MOM'S CAJUN SPAGHETTI

Mom's Cajun Spaghetti image

This is the spaghetti sauce I grew up eating. While we are not considered Cajun, my father's family does have a Cajun backgroud. The measurements in this recipe are pretty much estimates, because seasoning will depend on preference, but it does give you some sort of guideline. Also, I am giving you quantities for canned and frozen veggies, but fresh can be used in equal quantities to make this even better.

Provided by Jellyqueen

Categories Spaghetti

Time 55m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 lbs ground beef
1 medium onion, chopped
1 1/2 teaspoons cajun seasoning, your choice (plenty of recipes for this right here on Zaar)
salt and pepper
1 (15 ounce) can crushed tomatoes
1 (15 ounce) can stewed tomatoes
2 cups okra, sliced (frozen or fresh)
1 (8 ounce) can mushrooms
8 ounces spaghetti, cooked

Steps:

Cook meat and onion until meat is no longer pink.
Add seasonings, tomatoes, okra and mushrooms, cover and cook on low for approximately 30 minutes.
We like this spicy, so I usually add more cajun seasoning than this recipe calls for.
Also, the longer this sits, the better it gets.
Serve over cooked spaghetti.

Nutrition Facts : Calories 449.2, Fat 18, SaturatedFat 6.8, Cholesterol 77.1, Sodium 402.8, Carbohydrate 43, Fiber 4.7, Sugar 8.5, Protein 29.3

GRANDMA'S CAJUN CHICKEN & SPAGHETTI

Grandma's Cajun Chicken & Spaghetti image

I'm originally from Louisiana, where my grandma spoke Cajun French as she taught me her spicy chicken spaghetti. -Brenda Melancon, McComb, Mississippi

Provided by Taste of Home

Categories Dinner

Time 1h30m

Yield 10 servings.

Number Of Ingredients 12

Ingredients

1 broiler/fryer chicken (3 to 4 pounds), cut up
1 to 1-1/2 teaspoons cayenne pepper
3/4 teaspoon salt
3 tablespoons canola oil
1 package (14 ounces) smoked sausage, sliced
1 large sweet onion, chopped
1 medium green pepper, chopped
1 celery rib, chopped
2 garlic cloves, minced
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (14-1/2 ounces) diced tomatoes with mild green chiles, undrained
1 package (16 ounces) spaghetti

Steps:

Sprinkle chicken with cayenne and salt. In a Dutch oven, heat oil over medium-high heat. Brown chicken in batches. Remove from pan., Add sausage, onion, green pepper and celery to same pan; cook and stir over medium heat 3 minutes. Add garlic; cook 1 minute longer. Stir in tomatoes. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, until chicken juices run clear, about 1 hour., Cook spaghetti according to package directions. Remove chicken from pan. When cool enough to handle, remove meat from bones; discard skin and bones. Shred meat with 2 forks; return to pan. Bring to boil. Reduce heat; simmer, uncovered, until slightly thickened, 8-10 minutes. Skim fat. Drain spaghetti; serve with chicken mixture.

Nutrition Facts : Calories 550 calories, Fat 26g fat (8g saturated fat), Cholesterol 89mg cholesterol, Sodium 917mg sodium, Carbohydrate 45g carbohydrate (8g sugars, Fiber 4g fiber), Protein 33g protein.

CAJUN SPAGHETTI

Cajun Spaghetti image

This is a Cajun spicy sauce with shrimp that tastes great over a plate of spaghetti. Add as much or as little heat as you can stand!

Provided by Maurice Tate, Jr.

Categories Main Dish Recipes Pasta Spaghetti Recipes

Yield 5

Number Of Ingredients 16

Ingredients

½ cup vegetable oil
8 ounces tomato sauce
1 cup water
¼ teaspoon dried basil
1 teaspoon ground black pepper
1 teaspoon crushed red pepper flakes
1 teaspoon salt
1 pound small shrimp, peeled and deveined
1 green bell pepper, chopped
1 red bell pepper, chopped
½ onion, chopped
3 cloves garlic, minced
2 teaspoons cornstarch
1 fluid ounce cold water
12 ounces spaghetti
8 green onions, minced

Steps:

In a 4 to 6 quart pot over medium heat, mix 4 ounces oil, tomato sauce, 8 to 12 ounces water, basil, 1/2 teaspoon ground black pepper, 1/2 teaspoon crushed red pepper flakes and 1/2 teaspoon salt. Reduce heat to medium-low after reaching a boil; stir occasionally.
Season shrimp with 1/2 teaspoon salt, 1/2 teaspoon ground black pepper and 1/2 teaspoon crushed red pepper flakes; mix thoroughly and reserve.
In a medium saucepan over medium-high heat, warm 1 ounce oil and add green bell pepper, red bell pepper, onion and garlic for 3 to 5 minutes; stir occasionally.
Add vegetables to tomato sauce and cook over medium heat. After 3 minutes reduce heat to low and cook for 20 to 25 minutes; stir occasionally.
When sauce has approximately 7 to 10 minutes to cook until completion, add seasoned shrimp to sauce; mix well. Bring heat to medium and stir occasionally.
In a small dish, mix cornstarch and 1 ounce cold water; add mixture to sauce when sauce has 2 minutes left until completion and mix well.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and place in a serving bowl.
Pour sauce over pasta and sprinkle with green onions; serve.

Nutrition Facts : Calories 584.9 calories, Carbohydrate 61 g, Cholesterol 138 mg, Fat 25 g, Fiber 4.8 g, Protein 29 g, SaturatedFat 3.4 g, Sodium 845 mg, Sugar 6.2 g

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