Jumbalaya Pasta-- Cajun Chaos is Born

This recipe inspired Scott to make Cajun Chaos.  With this recipe, Joachim Splichal included a recipe for what he called "Creole Seasoning."  Scott made that up and was hooked.  Adding some heat, he renamed it "Cajun Chaos."  It works great in this original recipe for Jumbalaya Pasta by Chef Splichal.  This is the most requested recipe using Cajun Chaos.


This recipe takes time to make.  For a speedier version, buy an Alfredo sauce and add it after the shrimp.

Jumbalaya Pasta – Joachim Splichal

½	Cup sliced chicken breast		2-1/2	Tsp. Cajun Chaos
1	Tbs. olive oil		2	Oz chorizo sausage
½	Lbs medium shrimp		1/4	Cup chopped scallions
1	Tbs. minced garlic		1-1/2	Cups heavy cream
¼	Tsp. Worcestershire sauce		¼	Tsp. hot-pepper sauce
½	Tsp. salt		½	Cup Parmesan cheese
½	Lb fettuccine
On a plate, toss chicken strips in one tsp. Cajun Chaos to coat. In a large skillet, heat 1 tbs. oil and sauté chicken for one minute. Add sausage and sauté another minute. Add the shrimp (peeled and de-veined) and remaining 1-1/2 tsp. Cajun Chaos and sauté for another minute. Stir in the scallions, garlic and cream, and cook for another 2 minutes. Stir in the Worcestershire, hot-pepper sauce, salt and ¼ cup Parmesan. Simmer for 3 minutes. Cook fettuccine until al dente, drain, and add to sauce. Blend with sauce and cook over medium heat for one minute. Serve with more Parmesan cheese. Serves 4. This takes some time to prepare but it is worth every minute you spend on it.