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Cook the linguine in salted water according to the package instructions until al dente. Reserve ½ cup of the pasta water before draining.
8 ounces linguine pasta
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Add the chicken thighs to a large bowl. Sprinkle with 2 teaspoons Cajun seasoning and ½ teaspoon salt. Toss until evenly coated.
1 pound boneless, skinless chicken thighs
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Heat 1 tablespoon of the avocado oil in a large skillet over medium heat. Add the chicken in a single layer and cook, flipping occasionally, for 7-8 minutes, or until cooked through. Transfer to a clean plate.
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Add the shrimp to the same bowl that the chicken was in and sprinkle with 1 teaspoon Cajun seasoning and ¼ teaspoon salt. Toss until evenly coated.
½ pound medium shrimp
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Heat another tablespoon of avocado oil in the skillet. Add the shrimp and andouille sausage in a single layer. Cook for 2-3 minutes per side, or until the shrimp are no longer translucent and their tails begin to curl. Transfer sausage and shrimp to the plate with the chicken.
½ pound andouille sausage
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Add the remaining 1 tablespoon of oil to the skillet along with the bell peppers, onion, and remaining 3 teaspoons Cajun seasoning. Cook for 6-8 minutes, or until the vegetables are tender. Add the garlic and cook for 30 seconds more, or until fragrant.
1 green bell pepper, 1 red bell pepper, ½ red onion
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Whisk together the half and half and cornstarch in a medium bowl until smooth. Pour into the skillet along with the reserved pasta water, tomato paste, fire-roasted tomatoes, Worcestershire sauce, oregano, sugar, 1 ½ teaspoons salt, and ¼ teaspoon black pepper. Stir to combine. Reduce the heat to medium-low and simmer for 4-5 minutes, or until the sauce has thickened.
¾ cup half and half, 1 tablespoon cornstarch, ¼ cup reserved pasta water, 1 (14.5-ounce) can fire-roasted diced tomatoes, 1 tablespoon tomato paste, 2 teaspoons Worcestershire sauce, ½ teaspoon dried oregano, 2 teaspoons sugar, ¼ teaspoon black pepper
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Add the cooked chicken, shrimp, and sausage back to the skillet along with the pasta. Toss until everything is evenly coated and heated through, about 3-4 minutes.
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Serve with green onions and parsley, if desired.
Green onions, Fresh parsley
- Cajun Seasoning: This recipe was tested with the Evolving Table Cajun blackened seasoning. If using another Cajun or blackened seasoning blend, see the note below about the salt content and also adjust to taste for the spice level.
- Salt Amount: The recipe calls for 2 ¼ teaspoons of salt, which works well with a low-sodium Cajun seasoning (like the Evolving Table seasoning mentioned above). If using a salty blend, reduce the salt to 1 ½ teaspoons, adjusting to taste.
- Pasta Water: The starchy pasta water helps create a silky sauce, so don’t skip reserving it!
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop with a splash of water or broth to loosen the sauce.
Calories: 520kcal, Carbohydrates: 38g, Protein: 36g, Fat: 25g, Saturated Fat: 7g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 12g, Trans Fat: 0.1g, Cholesterol: 176mg, Sodium: 1363mg, Potassium: 721mg, Fiber: 3g, Sugar: 6g, Vitamin A: 1867IU, Vitamin C: 43mg, Calcium: 92mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
