Remember when you first started dating your significant other? One of the things you always worry about (or at least I did) was getting along with their friends. Well I am know I am biased but John’s friends and their lovely ladies are some of the best people in my life! One of the first childhood friends I met of John’s was Michael and his girlfriend at the time (now his wifey) Samantha. Let’s just say Sam and I instantly became quite close, especially after we shared our similar dating stories about John and Michael. Like I said at their rehearsal dinner, even though we only get to see them every few months, the moment Sam and I see eachother we scream and run to each other like little kids. John and Michael laugh at us, every single time. But back in Auburn after our inital meeting and instantly hitting it off we decided to do Supper Clubs together since we all got along so well and loved to cook. Well we loved to cook and they would sit around and play with the fire, no literally if we would walk into the room, they had moved chairs right in front of the fireplace and just be sitting there staring at it…EVERY SINGLE TIME. This then of course would be our cue to just go back in the kitchen. Sam and I had many laughs in the kitchen cooking together in Auburn and in Birmingham. Sam likes to say our friendship in the kitchen works perfectly because she doesn’t handled being bossed around but that I am the only person who can when we cook together which is good bc I have never been good about turning that quality off especially when I am cooking (my mama is probably shaking her head as she reads this). Haha. Some nights we would have fancy Supper Club nights of menus
Or one night while cooking the boys wanted to be near us so they brought an iPad to the kitchen table and watched a WWII documentary while we cooked Mexican. I think the real reason they wanted to be near us was to eat the cheese dip
So In honor of my 100th post tomorrow and one of my all time favorite recipes (besides Mexican Pie) and one of our favorite couples, I thought I would share a recipe we use to dish up all the time in Auburn together.
Creamy Cajun Pasta Jambalaya
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 onion diced
- 2 garlic cloves minced
- A package of andouille sausage already cooked, normally about 5-6 links
- 8 oz. rigatoni fresh is best
- 1 can of diced tomatoes
- 3/4 c. cream
- 2 tsp. cajun seasoning
- 2 tsp. paprika
- Have cornstarch on hand if the cream comes out too thin.
- Cut sausage lengthwise. Then cut into smaller pieces.
- Saute bell peppers and onion for about 5-7 minutes, until tender. Add in sausage and diced tomatoes (with juice from can).
- Simmer. Let the liquid reduce by half, keep on medium-low, stirring occasionally.
- Boil a pot of salted water. Cook pasta as directed according to package.
- Add in cream, cajun seasoning, and paprika to pot with veggies & sausage. Keep letting it simmer and reduce by half (this can take a little time, so be patient). If it doesn't reduce by half or thicken after about 30 minutes, in a small bowl mix a little cornstarch with cold water together and add to pot. This well help thicken the sauce.
- After cream sauce has reduced, add in pasta and fully incorporate in the sauce. Let it simmer about 2 minutes so that the sauce can fully coat the pasta.
did you make this recipe?
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Comments & Reviews
Yummmmmm! I think I would add nonfat Greek yogurt instead of cream, but other than that, WOAH yummmm!