Just a guess that it might be more of a kicked up alfredo sauce?

To keep it Cajun, you could use the Cajun version of mirepoix: celery, onion, green bell pepper. I would make a veloute sauce instead of bechamel, but I have to avoid milk. I would leave the mushrooms out because because I think they cannot compete with the Cajun seasoning, especially if it is particularly hot. If I used mushrooms, I would only use the black pepper and thyme from the seasoning mix, but that would be a different dish.

Lars

I think that's what I am missing, cheese. After all, alfredo=cheese, right? Good call.

I agree about the mushrooms, I think. I really like the idea of the mirepoix. That sounds right.

Thanks y'all!

This sounds really good!

Ingredients

* 4 ounces linguine pasta
* 2 skinless, boneless chicken breast halves
* 2 teaspoons Cajun seasoning
* 2 tablespoons butter
* 1 red bell pepper, sliced
* 1 green bell pepper, sliced
* 4 fresh mushrooms, sliced
* 1 green onion, chopped
* 1 cup heavy cream
* 1/4 teaspoon dried basil
* 1/4 teaspoon lemon pepper
* 1/4 teaspoon salt
* 1/8 teaspoon garlic powder
* 1/8 teaspoon ground black pepper
* 1/4 cup grated Parmesan cheese

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Place the chicken and the Cajun seasoning in a plastic bag. Shake to coat. In a large skillet over medium heat, saute the chicken in butter or margarine until almost tender (5 to 7 minutes).
3. Add the red bell pepper, green bell pepper, mushrooms and green onion. Saute and stir for 2 to 3 minutes. Reduce heat.
4. Add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper. Heat through. Add the cooked linguine, toss and heat through. Sprinkle with grated Parmesan cheese and serve.

How about a take on an emeril recipe....
Sautee jalapenos....or milder peppers with onion in butter and olive oil,a dd some garlic towards the end.
Preciously you have sauteed or grilled or roasted the chicken pieces.
Add cream to the onions and peppers along with some "Essence of Emeril"....pretty much paprika, garlic powder, onion powder,salt black pepper cayenne, thyme and maybe basil? I am sure there is a recipe out there!...Oh and the chicken should be rubbed with essence before cooking...
a nyhow....add the cream and a generous amount of chopped tomatoes....cook until the cream is reduced and the sauce thickened, add some shredded mild cheese and the chicken...stir to coat all...top with some parm and fresh parsley and put into the oven untuil all is hot....serve over linguini....

Sounds a bit like what I use for chicken enchiladas except more sauce and less chicken.

Saute peppers, onions and celery. Add more butter and flour to make a roux. I prefer to use chicken broth as the liquid but you can use half and half if you are serving as a sauce over pasta or rice.

To that add I lots of Jack cheese and some hot sauce. I like to add green chiles because I'm making as a Mexican dish but you may want to add your cajun spices instead.