Bring the Bayou Home: Recipes to Spice Up Your Table

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Bring the bold heat and deep flavor of Louisiana straight to your kitchen. This creamy, smoky Cajun Chicken Pasta is simple enough for a weeknight but guaranteed to impress. The secret weapon: Cajun Strike Blend.

Ingredients

• 2 large boneless, skinless chicken breasts (thin or filleted)
• 16 ounces pasta (penne, fettuccine, or your choice)
• 3 tablespoons Cajun Strike Blend
• ¼ tsp crushed red pepper
• 4 tablespoons olive oil, divided
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 yellow onion, thinly chopped
• 3 cloves garlic, minced
• 1 tbsp tomato paste
• 1/2 cup heavy cream
• 2 cup milk
• 2 oz cream cheese
• 1 cup Panko
• 1 1/2 cup grated Parmesan cheese
• Salt & black pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions

Prep the Chicken

1. Pat chicken dry (essential!). Rub thoroughly with 2 tablespoon Cajun Strike Blend!
2. Then take that bird and dredge it in a mixture of (½ cup parmesan + 1 cup panko). Put enough force to get those yummy crumbs on the chicken.
3. Place the chicken on a plate, cover, and set aside

Cook the Chicken (I usually do this when I start my sauce)

1. Heat 2 tablespoon olive oil in a large skillet over medium-high heat (or use your Blackstone or Grill if you’re on expert mode!)
2. Cook chicken 5–6 minutes per side, until golden and cooked through (165°F internal temp).
3. Transfer to a plate, tent with foil, and let rest.

Cook the Pasta

1. Bring a large stock pot of salted water to a boil.
2. Cook pasta according to package directions. Reserve 1/2 cup pasta water, then drain.
3. Set pasta aside – it helps to toss with a little olive oil to prevent sticking.

Sauté the Vegetables

1. In the same stock pot, add 2 tablespoon olive oil and heat on medium.
2. Add bell peppers and onion and sauté 5-7 minutes until tender-crisp.
3. Stir in garlic, tomato paste, 1 tbsp Cajun Strike, and crushed red pepper and cook 30 seconds, just until fragrant.

Make the Sauce

1. In the stockpot, whisk in the milk, heavy cream, cream cheese, and pasta water.
2. Whisk that bad boy gently on a gentle simmer for a good 7-8 minutes – you are looking for it to thicken up a little.
3. Once it’s thickened up a bit, go ahead and add your remaining 1 cup parmesan to your sauce.
4. Remove from heat and toss your cooked pasta in the pot and combine. If the sauce feels a little too thin – put your burner back on a low setting and thicken it up for a few minutes.

Combine & Serve

1. Slice the rested chicken into strips or cubes (I prefer cubes).
2. Top your pasta with your sliced/cubed chicken.
3. Sprinkle with fresh parsley and extra Parmesan.
4. Serve immediately and feel the strike!
    

Evergreen Pantry
Real Flavor. No Shortcuts.

Bold, juicy, and ready in minutes—these Cajun Air Fryer Chicken Bites bring the heat and crunch without the mess. Perfect for snacks, wraps, or powering through dinner.

Ingredients

• 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized chunks
• 1–2 tbsp Cajun seasoning (use yours!)
• 1 tbsp olive oil
• Optional: Fresh lemon wedges, chopped parsley, or dipping sauce
   

Instructions

• Prep the Chicken: Toss the chicken pieces with olive oil and your Cajun seasoning. Get every piece coated like it’s suiting up for battle.
• Load the Air Fryer: Arrange the chicken in a single layer in your air fryer basket. Don’t overcrowd—these bites need space to crisp up properly.
• Cook: Air fry at 400°F (200°C) for 10–12 minutes, shaking the basket halfway through. Chicken should be golden, slightly charred, and cooked through.
• Serve: Hit 'em with a squeeze of lemon or a dash of parsley if you're feeling fancy. Serve with a dipping sauce or over rice, salad, or in a wrap.

Evergreen Pantry
Real Flavor. No Shortcuts.

Spicy, smoky, and fresh—these Cajun Shrimp Tacos are ready in under 30 minutes. Perfect for busy nights when you need maximum flavor with minimal hassle.

Ingredients

For the Shrimp:

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons Cajun Strike Blend
• 1 tablespoon olive oil
• Juice of 1/2 lime

For the Slaw:

• 2 cups shredded cabbage (green, purple, or mixed)
• 1/4 cup mayonnaise
• 1 tablespoon lime juice
• 1 teaspoon honey
• Pinch of salt & pepper

For Serving:

• 8 small corn or flour tortillas
• Fresh cilantro, chopped
• Lime wedges

Instructions

Marinate the Shrimp

• In a bowl, combine shrimp, Cajun Strike Blend, olive oil, and lime juice.
• Toss well and let sit 10–15 minutes while you prepare the slaw.

Make the Slaw

• In another bowl, whisk together mayo, lime juice, honey, salt, and pepper.
• Toss with shredded cabbage. Refrigerate until ready to serve.

Cook the Shrimp

• Heat a large skillet over medium-high heat.
• Add shrimp in a single layer.
• Cook 2–3 minutes per side, until opaque and lightly charred.

Warm the Tortillas

• Toast tortillas in a dry skillet or microwave briefly.

Assemble Tacos

• Spoon slaw onto each tortilla.
• Top with shrimp.
• Garnish with fresh cilantro and a squeeze of lime.

Evergreen Pantry
Real Flavor. No Shortcuts.