This delicious one pot Cajun pasta recipe is simple to make - and clean up - and includes a lot of ingredients that you probably already have in your pantry! It's also very adaptable, so depending on what you and your family prefer, you can make this recipe as little or as spicy as you like! Smoked Venison Sausage and chicken thighs mixed in a creamy sauce with homemade Cajun seasoning...Yum! And if you don't feel like making your own seasoning, just use some pre-made Cajun seasoning from the store. This recipe is one that you will definitely want to try if you're in the mood for something a little different from your normal wild game cuisines.
1 1/2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon oregano
1 teaspoon thyme
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/4 teaspoon crushed red pepper
1 lb venison smoked sausage (I had 1 lb of jalapeno/cheddar venison kielbasa), sliced about 1/2 inch thick
4 boneless, skinless chicken thighs
2 to 3 jalapenos, diced (Or 1 green pepper if you prefer the recipe to be less spicy)
1medium onion, diced
2 garlic cloves, minced
2 tablespoons cooking oil, I used organic coconut oil
1 15 oz can fire roasted diced tomatoes
2 cups chicken broth
1/2 pound rotini pasta
4 ounces cream cheese'
sliced green onion, for serving
Combine all seasoning ingredients in a small bowl. Next place chicken thighs in a different bowl or plate and toss with some of the seasoning, making sure to reserve about 1-2 tablespoons of the seasoning to use later in your sauce.
Heat the oil in a Dutch oven or deep pan over medium-high heat. Add chicken thighs and cook about 4-5 minutes on each side until internal temperature reaches 165. Place chicken on a plate and set aside.
Add the venison sausage or kielbasa to the pan until it is fully cooked. Place on the same plate with the chicken and set aside. (If there is too much oil in the pan, you can add these to a separate skillet and cook separately.)
Add onions, jalapenos (or green pepper, if using) and minced garlic to the pot and cook until they have softened.
Add diced tomatoes and chicken broth to the pot and stir to combine, scraping the bottom of the pan to get some of the brown bits from the chicken and sausage. (This will add a lot of really great flavor.)
Add your chicken and sausage back to the pan, as well as your rotini noodles. Stir to combine. Make sure that the noodles are mostly covered by the chicken broth, if not add more broth until they are covered.
Cover and bring to a boil. Reduce heat to medium and continue simmering, covered, for about 8 minutes, stirring occasionally.
Once the noodles are al dente, add your cream cheese to the pot and stir until it has melted. Serve topped with sliced green onions.