Cajun Pasta
Orange Sauce, Love and Getting It Right
The recipe for so-called “Cajun Pasta” is quite a misnomer. While certain elements of this dish are slightly Cajun (making a roux, using “Cajun seasonings,” and using shrimp), this is basically just another pretty good generic recipe that probably never touched Louisiana (as Cajuns prefer rice rather than pasta), but it has a story—a story about a Dad wanting to get it right for his little girl. When my daughter was young, say eight or nine years old, I once asked her what she wanted for dinner. You see, when they were young, both my children were asked to suggest one idea for a meal for the week. We were all so busy that I would plan the entire week's menu on the weekend and then head to the grocery store, where I would have one hour to buy everything we needed for the week.
My daughter requested the orange sauce. I asked her to explain. She sighed and said, “You know the pasta with the orange sauce!” Well, I had no idea. I knew I had never thought of combining pasta and oranges. Even in the poor and difficult years, I would never think about an orange is the pasta. So I asked, “Are you sure? What's that?” “You know, the pasta with the orange sauce,” she said again. Her repeating the request did not contribute to a greater understanding. So, I asked her to tell me more about it. It was only when she said it had shrimp in it that I realized what she wanted. The tomato paste added to the creamy mixture, turned the whole mixture a very pale shade of . . . orange; hence the orange sauce.
I still smile about the orange sauce, but it warms my heart that we had those times—times of difficulty and struggle, but times which were defined by love, respect, and trying to get it right. Parents are always trying to get it right. And when we take the time to listen carefully, lovingly, patiently, and gently, we get it right every time.
Cajun Pasta (known affectionately as, Pasta with the Orange Sauce)
Ingredients
1 16 oz. package fettuccine, uncooked
1 ½ c. water
½ lb. unpeeled fresh shrimp
2 skinned and boned chicken breasts, cut into ¼ inch strips
½ lb. sausage of your choice
1 tbs. olive oil
½ c. chopped onions
½ cup sweet red bell pepper cut into thin strips (green bell pepper works)
1 clove garlic, minced
½ c. dry white wine
2 tbs. butter
1 tbs. all-purpose flour
½ c. chicken broth
1 c. heavy cream (or half and half)
1 tbs. Cajun seasonings
2 tbs. tomato paste
1 tsp. freshly cracked pepper
Instructions
Cook the fettuccine. Set aside.
Peel shrimp.
Bring water to a boil and add shrimp. Cook 3 to 5 minutes. Remove the shrimp, cool slightly.
Cook chicken and sausage in an ungreased pan. Remove from skillet and set aside.
In the same pan, heat the olive oil. Then, add the onions, garlic and peppers and cook until onions are translucent and the peppers have softened (5 to 10 minutes).
Add the wine to deglaze the skillet. Allow the wine to reduce by half.
While the skillet is still hot, add the butter. Heat until the butter is foamy.
Add the flour, blending the flour into the hot melted butter until incorporated. It will appear thick.
Bring the flour and butter mixture to a khaki color. Slowly add the chicken broth and stir until blended and thick. (This is the basis for making a roux.) Slowly add cream, seasonings, tomato paste, and cracked pepper to skillet. Simmer for 30 minutes.
Add the chicken, sausage, and shrimp and cook until heated.
Combine the fettuccine with the chicken mixture.
