This is not my recipe, it’s Cajun Ninja’s. Transcribing and tweaking it for archival purposes. It’s a keeper. 1 (10.5 oz) can of cream of chicken soup Heat a pot over medium heat (or high heat, depending on your stove) Chop onion, bell pepper, green onion, and celery, then move to fridge Season pork well with salt and pepper
Creamy Cajun Pastalaya – just like jambalaya but better, made with pasta instead and with a creamy sauce and Fontina cheese. Great crowd pleaser and super simple! I love trying all types of different dishes from all over the world, especially ones packed with flavor, a little bit of heat, and plenty of perfect texture.
Creamy Cajun Pastalaya – just like jambalaya but better, made with pasta instead and with a creamy sauce and Fontina cheese. Great crowd pleaser and super simple! Cook the pasta according to package instructions. Season the shrimp with about 1/2 tbsp of the cajun seasoning and set aside. In a large skillet or Dutch oven heat the olive oil.
Follow on… Creamy Cajun Pastalaya – just like jambalaya but better, made with pasta instead and with a creamy sauce and Fontina cheese. Great crowd pleaser and super simple!