7 Tips For Making Cajun Pasta
The bold flavors of Cajun spice and creamy, luscious pasta make Cajun pasta an easy and comforting dish. Although it may seem straightforward, getting it just right is a balancing act of seasonings, textures, and cooking techniques. From choosing the correct type of pasta to perfecting the seasoning blend, many seemingly small but important decisions can elevate your Cajun pasta to restaurant caliber. The beauty of Cajun pasta lies in its versatility. It can accommodate various dietary preferences, tastes, and occasions. Cajun pasta is a reliable choice whether you're meal-prepping for your family, hosting a dinner party, or treating yourself to a solo cooking session.
You can transform this dish from ordinary to extraordinary by following some key tips. For expert advice, we spoke with chef Sujeevan Velummylum of the Upper Beaches Bourbon House in Toronto. As you will see, each component plays a critical role when making Cajun pasta, and understanding them will make the cooking process smoother while ensuring the dish is flavorful and well-balanced.
Taste your Cajun pasta components as you cook
The first, and arguably the most important, step to mastering your Cajun pasta may seem obvious, but it's a practice that's often overlooked. "People don't taste before plating, nor do they taste as they're preparing," chef Sujeevan Velummylum says. "You need to make sure everything is seasoned and salted enough, and you have to taste all the parts as you go."
So, how do you go about this? Start by tasting your Cajun spice blend for balance. Does it need more paprika or oregano? Is it too mild? Adjust if necessary. It's crucial to get it right, since all of these components build the bedrock of your dish. It becomes even more critical to taste as you prepare your sauce. Cajun sauces, with all the spice, cream, and stock, are a complex blend of flavors. If you opt for a DIY spice blend, make sure the proportions work harmoniously. If it turns out too flat, try a pinch of salt or a squeeze of citrus to brighten it up. Alternatively, if there's too much heat, cream can calm the spice level.
After mixing your sauce and noodles, taste a strand to ensure the pasta is evenly coated in the sauce. Are the spices balanced? Don't rely on measurements and hunches alone — your tastebuds are a guide. By doing this throughout the cooking process as a habit, you'll have a final dish that is perfectly seasoned and delicious. This practice as a rule will enhance not only your Cajun pasta but your cooking skills as a whole, since tasting and adjusting appropriately are key techniques in any cuisine.
Make your own Cajun spice blend
The secret to authentic flavor is a homemade Cajun spice blend. Sure, store-bought concoctions can be convenient, but chef Sujeevan Velummylum says they're not the best option. Indeed, they typically lack the depth, freshness, and flexibility of a spice blend you've made yourself. Since the foundation of Cajun-Creole cuisine thrives on bold flavors, he adds that creating your own version of this spice blend gives you control over all the nuances.
We recommend simply starting with the basic spices you're likely to already have in your pantry: paprika, cayenne pepper, garlic powder, onion powder, bay leaves, oregano, and black pepper. For some added smokiness, use a smoked paprika. For more intense heat, add extra cayenne. A homemade blend will even allow you to adjust for any dietary restrictions and preferences. For example, if someone in your household cannot tolerate any heat, you can skimp on the cayenne and still keep your mix flavorful.
Velummylum further explains that, when it comes to gathering your ingredients, "Dry versus fresh depends on the sort of dish you're making." Freshly crushed spices will always be less stale and more aromatic than their pre-ground versions from the shop. Investing in a good old mortar and pestle will make an undeniable difference in the quality of your mix.
Choose chicken as your Cajun pasta's protein
When it comes to selecting the protein for your Cajun pasta, chicken — typically blackened chicken — tends to be the go-to crowd-pleaser, offering a reliable foundation and worthy canvas for the rich, vibrant flavors of Cajun cuisine. And it's unsurprisingly chef Sujeevan Velummylum's protein of choice. "Chicken is the most inclusive for most dietary restrictions," he says. "Everyone seems to like the flavor best, and the Cajun spice blend marries with the chicken really well. It's the safe, traditional option."
Start by seasoning chicken breasts or thighs generously with your spice blend to prepare the meat. With a touch of oil, we recommend searing the chicken on a hot pan to lock in the moisture and create a delicious crust. Once complete, let it rest before cutting so that the chicken retains its moisture. Slicing the chicken too soon will cause the meat to lose its juices, so exercising a bit of patience here is a crucial step to avoid a dry texture.
That said, chicken's malleable flavor means it's equally versatile and flexible when it comes to preparation, as well. Whether roasted, grilled, or sauteed, each technique brings a unique texture and flavor profile to the final product. Additionally, using bone-in chicken or dark meat cuts can add even more depth in flavor, since the bones impart their own flavors that are often used to render stocks. For a more indulgent option, try marinating your chicken in buttermilk and spices prior to cooking. Buttermilk is known to tenderize thicker cuts like chicken breast, but it also adds its tangy, signature taste, which pairs perfectly with a cream-based pasta sauce.
Cook your pasta al dente
Pasta cooked to perfection is vital for Cajun pasta, and the most reliable way to get perfect pasta is to cook your noodles al dente, which is chef Sujeevan Velummylum's approach. To do so, check the packaging for the cooking time and aim for the shorter end of those instructions.
To guarantee the best results, generously salt your pasta water. You've probably heard that pasta water should taste like the sea, and this is your only chance to season the pasta itself. For a little bit of added flair, try infusing the boiling pasta water for a few minutes with garlic and sprigs of herbs like thyme or rosemary for another dimension. Check the pasta by biting into a noodle — you want it to be a little firm, but thoroughly cooked. "If you cook it al dente, it'll be perfectly done by the time it merges with the sauce for a bit and simmers," Velummylum says.
Indeed, once it's strained, transfer the pasta to the prepared sauce in a skillet and cook for 2-3 minutes, Velummylum suggests. This not only ensures the pasta is properly coated and absorbs the sauce's flavor, but it also helps give the sauce more body. The starches that the heated pasta releases will bind with the sauce and create a silky, cohesive dish, where every bite is perfectly textured and packed with the tastes of Creole cuisine.
Pick short noodles for your Cajun pasta
The type of pasta you choose to cook can certainly make a significant difference in your Cajun pasta dish's overall presentation. Chef Sujeevan Velummylum expresses that your dinner guests' preferences should be taken into account — perhaps they prefer linguini or spaghetti, for example. "But personally," he adds, "I prefer a shorter noodle, as it's easier to incorporate into the sauce and eat."
Noodles like penne, fusilli, or rigatoni, then, are excellent choices for the base of your meal. With shorter noodles, the advantage lies in the way they can grip sauce more effectively, which gives you a balanced ratio of sauce, pasta, and protein in every forkful. Shorter noodles are also easier to toss into your sauce, making it simple to mix everything together and achieve an even coating. This is especially important in a dish like Cajun pasta, where bland, slippery, or mushy noodles can ruin the result — no matter how good the sauce.
Whatever pasta type you decide on, when preparing it, you'll still want to cook it al dente, as previously mentioned, since it will continue to cook and absorb the sauce even when added to the pan. That said, if using these denser, shorter noodles, anticipate boiling the pasta for a little longer.
Prevent your sauce from breaking
A very common challenge when making creamy Cajun pasta is preventing the sauce from splitting and becoming a greasy, curdled mess. A broken sauce can be lumpy and unappetizing, ruining the star of the dish. However, through understanding good techniques and utilizing the correct ingredients, you can avoid the issue and achieve a smooth, velvety sauce that complements the pasta you've chosen.
To avoid a broken Cajun pasta sauce, chef Sujeevan Velummylum says to first figure out the type of cream base you'd like to employ. "There are so many types of cream to use," he explains. "Some do a butter and flour roux to thicken their sauce with milk and cream, but you can also skip that and just use a 35% cream." The key here is to create an emulsion of the fat and liquid. Using a heavy, full-fat cream adds the necessary fat needed to keep the sauce from separating. Velummylum notes that a few tablespoons of the resulting béchamel sauce mixed with a vegetable stock is another option for a stable foundation that aids in holding together the sauce, adding that it's "less likely to break the final product than just cream alone."
A tip to truly ensure your sauce holds is to stir constantly as you add your cream and liquid. Lastly, pay special attention to the thickness of your sauce. If it begins to look too thick, add some of that veggie stock or pasta water to thin it out without ruining the emulsion. By using these techniques, you'll end up with a perfectly creamy sauce, enhancing the texture and flavor altogether.
Finish your Cajun pasta dish with butter
Even though the sauce is the vital star of the flavor show — and this tip may seem deceptively simple — finishing your Cajun pasta with butter is a way to elevate your meal by adding a luxurious texture to the dish just before plating and serving. Chef Sujeevan Velummylum shares his approach, stating, "Usually, after making the pasta, I take a serving of noodles and mix it with butter and Parmesan while hot. Then, I mix in some of the Cajun sauce for a few minutes. It gives the dish a glossier, creamier finish, and everything will just hold together better."
Alongside the textural benefits of this wonderfully silky pasta, the butter also adds to the overall flavor profile. Butter balances the spicy Cajun seasoning, and the richness of the cream sauce creates a well-rounded taste. So, this extra step will mellow out the bold flavors without overpowering anything. Using butter will also integrate the pasta and sauce more seamlessly. By allowing the butter to melt into the pasta and Cajun sauce, the dish will be more cohesive and whole — improving its visual appeal with a restaurant-level sheen.
By following these tips, you can take your Cajun pasta from a simple meal to a flavorful foray into Creole-Cajun cuisine. Whether it's a perfectly seasoned spice blend or the perfect protein, every step contributes to creating a satisfying dish that'll impress anyone at your dinner table. With these techniques in mind, you'll make something worthy of a second helping.