Voodoo Pasta Photos


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In a large non stick skillet add the sausage, green pepper and onion. Sprinkle with the blackening seasoning and stir. Cook in skillet on medium-high heat until browned. Add the Alfredo sauce and Tabasco. Reduce heat to medium and simmer until sauce is hot, stirring occasionally. Pour sausage and vegetables over pasta. Toss until coated.


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Step 3: Make the Sauce. In the same skillet, reduce the heat to medium. Melt 2 tablespoons of unsalted butter. Add the diced onions and bell peppers, sauté until softened. Stir in minced garlic and an additional teaspoon of Cajun seasoning, cooking for an extra minute.


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Bring well salted pasta water to a boil and begin cooking the pasta per the producers instructions. In a large saute pan on medium heat, add the olive oil, sausage, onion and bell pepper. Sprinkle with blackened seasoning and cook, stirring occasionally until the sausage is browned, the onion is translucent and the bell pepper is limp.


Voodoo Pasta Photos

To create this tantalizing Voodoo Pasta, you'll need the following ingredients: 1 pound of pasta (penne or fusilli works well) 2 tablespoons of olive oil; 1 onion, finely chopped; 2 cloves of garlic, minced; 1 bell pepper, diced; 1 pound of chicken breast, sliced into strips; 1 tablespoon of Cajun seasoning; 1 can (14 ounces) of diced tomatoes


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1. Cook the pasta according to the package instructions. 2. In a large skillet, heat the olive oil over medium heat. Add the garlic salt and parmesan cheese and stir until well combined. 3. Add the cooked pasta to the skillet and stir to coat with the sauce. Serve and enjoy!


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Directions. Cook pasta according to package directions; drain. While pasta is cooking, cut sausage into 1/4-inch-thick slices. Place in a bowl and sprinkle with seasoning; toss lightly to evenly coat. Heat a large skillet over medium-high heat for 3 minutes. Add sausage; cook and stir for 3 to 4 minutes or until lightly browned.


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Instructions. Place chicken and Cajun seasoning in a bowl and toss to coat. Heat a large heavy-duty skillet to medium-high heat. Add butter and olive oil to skillet and heat until butter is melted. Add chicken to skillet and cook on high until chicken is cooked through and crispy, about 6-7 minutes. Reduce heat to medium and bell peppers and.


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Simmer for 30 seconds to a minute. Remove the legs from the lobster tail, then cut the back of the lobster tail and remove the meat. Brush the Cajun butter sauce all over the lobster tail, then bake at 350°F for 20 minutes. Boil the pasta in water with chicken bouillon and salt for seven to ten minutes. Remove and pour out the hot water.


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Mix in the banana, tomato sauce, water, coconut milk, juices, and hot pepper sauce, until thoroughly combined. Bring to a boil, reduce the heat to medium-low, and simmer uncovered for 1 hour. When ready to serve, stir in the butter until blended; toss with rigatoni in a large bowl.


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Cook the penne pasta according to package instructions until al dente. Drain and set aside. Season the chicken or shrimp with Cajun seasoning, salt, and pepper. In a large skillet, heat the olive oil over medium-high heat. Add the seasoned chicken or shrimp and cook until they are no longer pink and cooked through.


Dutch Oven Chicken (with no Dutch oven)

Step 3. After the sausage is browned, pour the chicken broth into the skillet. Allow the broth to heat up and simmer until slightly reduced. Turn the heat to medium and add the cooked pasta to the skillet with the sausage and broth. Gently stir, allowing the pasta to absorb the broth, and combine with the sausage.


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Stir in the shredded cheese, then add the creole seasoning to taste. Set aside. Drain the pasta, then, in the empty pasta pot, heat the olive oil in a medium frying pan over medium heat. Add the onion and saute briefly, then add the reserved garlic, mushrooms, pepper strips, chopped sausage and 1/4 teaspoon Creole seasoning.


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Add the onion, garlic, green pepper, rest of the cajun seasoning, generous pinch of salt, and 1 tsp brown sugar to the same pan. Saute until the onion softens. Add the crushed tomatoes, blackened chicken and sausages, milk/cream mix, and stir to combine. Taste and season with more salt if needed.


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Add the chicken, cover, and refrigerate for at least 1 hour. Preheat the oven to 375 degrees F (190 degrees C). In a large ovenproof skillet, combine the chicken with the marinade and bake for 25-30 minutes, or until the chicken is cooked through. Serve with rice or potatoes and a green salad.


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Mix in the banana, tomato sauce, water, coconut milk, juices and hot pepper sauce. Bring to a boil reduce the heat to medium low and simmer uncovered for 1 hour. When ready to serve, stir in the butter until well blended and toss with rigatoni in a large bowl.