… a recipe that’s “lagniappe” or “a little extra” like me.

I went to New Orleans in 2016, in the middle of Mardi Gras, and although that was kind of fun… the food and the company were the best part of that trip. I still remember having brunch almost every day at The Ruby Slipper Cafe. They had a great Bloody Mary with Bacon-infused vodka and Irish Cream Coffee (and if you know me, you know I don’t even drink coffee). Oceana Grill had amazing oysters, seafood gumbo, and jambalaya. This was also the first place I tried gator bites and I can’t wait to go back to have some again. The beignets at Cafe Du Monde are something you absolutely can’t skip out on even if the line is a mile long, they’re worth it… trust me. And of course, everyone suggested we have a Hand Grenade or the Horny Gator at Tropical Isle. We came back about five pounds heavier but it was well worth it. Anyway, enough about my New Orleans trip.

I absolutely love Cajun-style pasta but since I’m currently on a Dairy-Free diet I needed to figure out a way to make this recipe with something else that didn’t require heavy cream. Here comes coconut cream. I found a few recipes on Pinterest and combined them to come up with the one below and I adjusted as I cooked. I don’t eat a lot of spicy food so the paprika and cayenne will give you a bit of a kick but it won’t be too strong, you can obviously adjust it to your liking. You can also add shrimp to this recipe.

But here are a few photos to go down memory lane of that NOLA trip and my really short hair! P.S. don’t judge the food photography from 2016.

Dairy Free Cajun Pasta

I love Cajun Pasta but I would rather make it at home than eat it at a restaurant because I don't like it being too spicy. I wanted a "vegan" version of the sauce because I'm avoiding dairy but I'm eating organic, animal-based protein so I didn't omit meats. You can add shrimp to this as well.

*For my gluten-free friends, you can obviously serve this over gluten-free pasta.

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Cook Time 35 mins

Course Dinner

Cuisine Cajun

Servings 4 people

Ingredients

  

• 1 tbsp. olive oil
• 1 tbsp. ghee
• 2 andouille sausages sliced
• 1/2 red & green bell pepper diced
• 1 yellow onion diced
• 4 minced garlic cloves
• 2 tbsp. gluten-free all purpose flour
• Thyme
• Chopped Oregano
• Chopped Parsley
• Salt and Pepper
• 3/4 tsp. Paprika
• 1/2 tsp. Cayenne
• 1/4 cup Organic Coconut Cream
• 28 oz. can of organic fire roasted tomatoes
• 1 tsp. red wine vinegar

Instructions

 

• Combine the ghee and olive oil in a medium pot on medium-high heat and cook the sliced chicken breast until browned. Add all the seasonings (paprika, cayenne, salt, and pepper).
• Add the sliced andouille sausages, yellow onion, and bell peppers. Saute until the onion is golden and the bell peppers are soft and translucent.
• Add the minced garlic and flour to the skillet to create a roux.
• Pour the 28 oz of organic fire-roasted tomatoes into the veggies and chicken and add the thyme, chopped oregano, parsley, and coconut cream.
• Add 1 tsp of red wine vinegar and taste. Adjust the seasonings to your taste.
• Serve over pasta al dente.

Keyword Cajun Pasta