Creamy Cajun with Zoodles

Sara Andrea


Don't you just love a good cajun flavored dish? Well, this is full of creamy deliciousness that will leave you feeling full and satisfied. This dish makes fabulous leftover, if you have any.


☆☆☆☆☆ 0 votes

up to 8
15 Min
30 Min
Stove Top



  • 1 tsp
  • 1/2 tsp
  • 1/2 tsp
  • 1/2 tsp
  • 1/2 tsp
    onion powder
  • 1/2 tsp
    garlic granulas
  • 1/4 tsp
    black pepper
  • 1/4 tsp
    cayenne pepper
  • 1/4 tsp
    red pepper flakes

  • 4
  • 1/2 tsp

  • 1 lb
    chicken breast, cut into bite size pieces
  • 4 tsp
    cajun seasoning (see recipe above or use favorite blend)
  • 2 Tbsp
    unsalted butter or ghee
  • 1 lb
    smoked sausage, cut into 1/4 inch slices
  • 2
    red bell peppers, cut into 1/2 inch pieces
  • 1/2 c
    red onion, chopped
  • 2 tsp
    minced garlic
  • 1/2 c
    parmesan cheese, grated
  • 1/2 c
    chicken bone broth
  • 1/2 c
    heavy cream

How to Make Creamy Cajun with Zoodles


  1. Put all cajun seasoning ingredients into a mini blender, grind until powder consistency. Omit this step if you don't mind the texture of the oregano and thyme. Personally, I don't like it getting caught in my teeth. You can also use a favorite pre-made cajun seasoning mix instead of making your own.
  2. Heat oven to 250. Place paper towel on a rimmed baking sheet. Make zucchini into zoodles. I use an Ontel Veggetti Spiral Vegetable Slicer. Place zoodles on paper towel and sprinkle 1/2 t salt over the top. Bake at 250 for 20 minutes.
  3. Coat the chicken pieces with the cajun seasoning and set aside.
  4. Heat butter in cast iron pan over medium-high heat. Add bell pepper, onions, and garlic. Saute about 3-4 minutes.
  5. Add the chicken, sear on all sides, about 3 minutes. Add sausage and cook another 2 minutes. Add the broth and use a whisk to scrape the bits from the bottom. Mix in the cheese, then add the cream. Simmer on low 5 minutes.
  6. Serve over zoodles.

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