Blackened Salmon and Blackened Sausage Pasta😋
A new staple in my household! Everyone loved it!
Blackened Salmon:
I used a Coho Salmon filet cleaned and peeled off the skin before seasoning and cooking.
Season with zatarains blackened seasoning, kinders buttered garlic seasoning, paprika, salt and pepper (season with your heart)
Let marinate for at least 30 minutes
Add 1 pad of butter on top split into 3 pieces and a bit more of the seasoning before cooking
Cook in the oven for 15 minutes at 425 degrees
Cajun Sausage Pasta: this is a 1 pot pasta🫶🏽
boil your noodles according to packaging until al dente
In a large pan brown some kielbasa or andouille sausage and a light sprinkle of the blacked seasoning, remove the sausage and in the same pan sauté petite tomatoes (or whatever kind you have on hand but cut them up), onions and peppers until the onions are transparent and the skins of the tomatoes are peeling.
Add about 1 and 1/2 cup of chicken stock and 1 cup half and half to the pan with the veggies. Let this come to a light boil.
Add 1 block of Boursin shallot and chive spreadable cheese. Let that melt down. Sauce will be thin at this point.
This next part depends on how much cheese you like and how thick you want your sauce to be. Add shredded Gouda and Italian mixed cheese to the sauce until desired thickness, if too think add a little more chicken stock till thinned out to your liking.
Season with zatarains blackened seasoning, paprika, salt, pepper, kinders buttered garlic seasoning, garlic powder, and cayenne pepper to your spice level. Add all to your liking.
Add spinach to the sauce let it wilt, then add your sausage and noodles back to the sauce.
Add your choice of bread.
Everyone in your household will enjoy this! 🤍
Overall rating: 10/10
Blackened seasoning is a popular Cajun technique that imparts a smoky, spicy crust to proteins like salmon and sausage, creating layers of bold flavor without overpowering the main ingredients. Using Coho salmon, known for its rich taste and tender flesh, ensures a succulent fish that pairs well with the warming spices such as paprika, cayenne pepper, and garlic powder detailed in this recipe. Marinating the salmon for at least 30 minutes allows the spices to penetrate deeply, enhancing the taste before baking at 425°F, which locks in moisture and caramelizes the seasoning. Butter added during cooking adds richness, balancing the robust spices. For the pasta, incorporating kielbasa or andouille sausage adds smoky, savory notes typical of Cajun cuisine. Sautéing fresh vegetables like petite tomatoes, onions, and peppers builds a flavorful base for the sauce. The combination of chicken stock and half-and-half creates a creamy yet slightly tangy foundation when melted together with Boursin shallot and chive spreadable cheese, known for its soft texture and mild, herby flavor. Adjusting the sauce's thickness using shredded Gouda and Italian mixed cheese allows you to customize richness and meltability while the addition of fresh spinach provides a nutritional boost and color contrast. Seasoning to taste with blackened seasoning, paprika, and cayenne ensures the dish can be tailored from mild to spicy depending on preference. Serving this hearty dish with a side of crusty bread makes it a complete, satisfying meal ideal for weeknight dinners or entertaining guests. This recipe combines convenience with gourmet flavors, showcasing how classic Cajun elements harmonize in a one-pot pasta and baked salmon ensemble that earns high praise for taste and simplicity.
Here’s the finished meal all plated, don’t come for the sheet pans y’all they’ve been around a long time😂 they are clean I promise!