Make this Straight-From-the-Restaurant Gordon Biersch Cajun Pasta Recipe at home.
Photo by Kyle Nishioka
Gordon Biersch Cajun Pasta
A Gordon Biersch Copycat Recipe
Straight-From-the-Restaurant
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Gordon Biersch Cajun Pasta from 2019 is a Straight-From-the-Restaurant Recipe.
This recipe uses a traditional base of Cajun and Creole cooking called the Holy Trinity.
The Holy Trinity in Cajun Cuisine and Louisiana Creole Cuisine
The holy trinity in Cajun cuisine and Louisiana Creole cuisine consists of equal parts onions, green bell peppers and celery. The preparation of Cajun/Creole dishes such as crawfish étouffée, gumbo, and jambalaya all start from this base.
Although the base is ages old and has been around from the very start of Cajun and Creole cooking, the term “Holy Trinity” was first attested in 1981 and was probably popularized by Superstar Cajun Chef, Paul Prudhomme.
Recipe
To prepare the trinity, simple finely chop onions, bell peppers and celery. Mix equal parts of each together, then measure out the amount you need for your recipe.
Gordon Biersch Cajun Pasta Recipe
Make this Straight-From-the-Restaurant Gordon Biersch Cajun Pasta Recipe at home.
Ingredients
- 2 ounces Canola Oil
- 2 ounces Cajun Trinity (See Box Above)
- 3 ounces Andouille Sausage
- 6 Shrimp peeled, deveined and tails removed
- 4 ounces grilled Chicken
- 6 ounces Gordon Biersch Cajun Sauce (Recipe Below)
- 8 ounces Linguini Pasta
- 5 Grape Tomatoes split
- 2 teaspoons Green Onions
- Cajun Spice Mixture, store bought or homemade, to taste
Instructions
- Prepare Gordon Biersch Cajun Sauce using the recipe below. Set aside.
- Prepare pasta according to package directions. Drain. Set aside. (You can start cooking the sauce while pasta is cooking so that the pasta and sauce are done fairly close to the same time, but it's not necessary. Just make sure to not prepare the pasta too early so it doesn't dry out waiting.)
- Place a large sauté pan over medium heat.
- Pour in oil and heat until hot and shimmering.
- Add Cajun Trinity and sausage. Cook until sausage is caramelized.
- Add shrimp about half way through cooking of sausage and veggies. Cook shrimp until it just turns pink. Do not overcook - it will continue to cook in the sauce added next.
- Add chicken and prepared Cajun Sauce. Bring mixture to a simmer.
- Add prepared pasta. Using rubber spatula, toss all ingredients until they are completely incorporated and internal temperature reaches 165°F.
- Place all contents of sauté pan into pasta bowl.
- Place tomatoes, cut side up, on pasta.
- Evenly sprinkle green onions over pasta.
- Sprinkle Cajun spices over pasta, to taste.
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Gordon Biersch Cajun Sauce Recipe
Ingredients
- 2 pints Marinara Sauce store bought or homemade
- 1 pint Heavy Cream
- Cajun Spice Mix store bought or homemade
Instructions
- In a medium bowl, mix all ingredients.
- Can be made in advance. Store in a tightly sealed container, in the refrigerator, until ready to use.
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Photo of “ourtown808-gordon_biersch-1” is by Kyle Nishioka and is used by permission under the Creative Commons Attribution 2.0 Generic (CC BY 2.0) License. Read the Full License Here – https://creativecommons.org/licenses/by/2.0/legalcode. Thank you, Kyle. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe is courtesy of Gordon Biersch presented on Fox 4 Newroom Morning Show, WDAF-TV Kansas City, MO on or before Jan 16, 2019. Additional Information Courtesy of Wikipedia and is used by permission.
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