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Dave & Buster’s Voodoo Pasta is a beloved dish known for its bold, spicy flavors and rich, creamy sauce. This recipe brings the vibrant taste of New Orleans cuisine to your table, combining tender pasta with a zesty Cajun cream sauce and savory ingredients. In this article, we’ll delve into the history of Cajun cuisine, provide a detailed recipe for Voodoo Pasta, and share some fun tips to perfect your cooking. The History of Cajun Cuisine

Cajun cuisine originates from the French-speaking Acadian people who were deported from Canada to Louisiana in the 18th century. This cuisine is characterized by the use of bold spices, rich flavors, and a mix of French, African, and Native American influences. Cajun dishes often feature ingredients like bell peppers, onions, celery, and various meats and seafood. For more on the history of Cajun cuisine, visit the Cajun cuisine page on Wikipedia. Ingredients for Dave & Buster’s Voodoo Pasta

How to Dave & Buster’s Voodoo Pasta at home, you will need the following ingredients: For the Pasta:

12 oz (340g) penne pasta 1 lb (450g) chicken breast, cut into bite-sized pieces 1 lb (450g) andouille sausage, sliced 1 red bell pepper, sliced 1 green bell pepper, sliced 1 yellow bell pepper, sliced 1 medium onion, sliced 3 cloves garlic, minced 2 tbsp olive oil

For the Cajun Cream Sauce:

2 cups (480ml) heavy cream 1 cup (100g) grated Parmesan cheese 2 tbsp Cajun seasoning 1 tsp smoked paprika 1/2 tsp cayenne pepper (adjust to taste) Salt and pepper to taste

Instructions Preparing the Pasta and Meat:

Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Drain and set aside. Cook the Chicken: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken pieces and cook until they are browned and cooked through, about 5–7 minutes. Remove the chicken from the skillet and set aside. Cook the Sausage: In the same skillet, add the sliced andouille sausage and cook until browned, about 3–5 minutes. Remove the sausage and set aside with the chicken.

Preparing the Vegetables and Sauce:

Sauté the Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Add the sliced bell peppers, onion, and minced garlic. Sauté until the vegetables are tender, about 5–7 minutes. Make the Sauce: Reduce the heat to medium and pour in the heavy cream. Stir in the Parmesan cheese, Cajun seasoning, smoked paprika, cayenne pepper, salt, and pepper. Cook, stirring frequently, until the sauce thickens slightly, about 5 minutes.

Combining and Serving:

Combine Everything: Return the cooked chicken and sausage to the skillet with the vegetables and sauce. Add the cooked penne pasta and toss everything together until well coated with the sauce. Serve: Serve the Voodoo Pasta hot, garnished with fresh parsley if desired. Enjoy with a side of garlic bread or a green salad.

Fun Tips for Perfect Voodoo Pasta

Adjust the Heat: If you prefer a milder dish, reduce the amount of cayenne pepper. For more heat, add extra cayenne or a splash of hot sauce. Seafood Variation: For a seafood twist, replace the chicken and sausage with shrimp or crawfish. Sauté the seafood until just cooked before adding it to the sauce. Make It Creamier: For an extra creamy sauce, stir in an additional 1/2 cup of heavy cream or a splash of milk before combining with the pasta. Vegetarian Option: To make a vegetarian version, omit the chicken and sausage and add more vegetables like zucchini, mushrooms, and cherry tomatoes. Prep Ahead: This dish can be prepared ahead of time. Cook the pasta, meat, and vegetables, then store them separately. Combine and reheat with the sauce just before serving.

Dave & Buster’s Voodoo Pasta is a crowd-pleasing dish that brings the flavors of Cajun cuisine to your home. Its rich, spicy sauce and hearty ingredients make it a perfect meal for any occasion. Enjoy cooking and savoring this delicious pasta! !

It was incredibly easy and fun to make. I only have one question: what do you call it? I've heard so many names for it. Vote in my fun poll.

And a nice puffy shot right out of the oven:

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Recipe

On whole wheat rolls made for [email protected].

Used this recipe for the panna cotta (though I did fudge the numbers on the gelatin and just used the whole packet since there wasn't really enough to save) and this recipe for the raspberry sauce. She uses sour cream in her recipe which I've never heard of, I might try it next time but for right now I just wanted the basic recipe. This was delicious as expected from anything made of heavy cream and smothered in raspberries

Chicago w love. Steam your buns

While the controversy about the vegan hotdog is still goin on, I introduce you guys this beautiful "soup sandwich".

Although it does not mention any vegan variation, there is a wikipedia article about the "completos".

Turns out I had a mulberry tree growing near my apartment the whole time. While it would have been nice to have a few more mulberries for the filling, it still came out good with this recipe:

https://sallysbakingaddiction.com/berry-cobbler

Made delicious Moroccan spiced lamb tacos in fresh naan with:

• onions pickled in apple cider vinegar, white vinegar, lemon juice and a touch of honey
• thinly sliced cabbage
• fresh made tzatziki (made this morning so the flavors could marinate)
• tomatoes roasted with garlic, onion, salt, pepper, and oregano

UPDATE: Recipes and instructions!

These are not all original recipes, but most of them are modified, so I've included the recipes as I made them, but also links to the original recipe source.

Bread

Naan (source) (Naan can be made ahead. I made mine fresh before prepping the meat)

Ingredients:

• 1 teaspoon sugar
• 1/2 cup warm water
• 1/4 oz. active dry yeast (2 1/4 teaspoons)
• 2 1/4 cups all-purpose flour
• 1/2 cup plain yogurt (I use whole milk greek)
• 1/2 teaspoon salt
• 1 Tablespoon garlic powder (approximate. I didn't measure, just dumped some in)
• 1 Tablespoon onion powder (approximate. I didn't measure, just dumped some in)
• 1 Tablespoon chili powder (approximate. I didn't measure, just dumped some in)
• 1 -3 tablespoons extra virgin olive oil
• butter for the skillet
• salt for cooking the naan

Instructions:

• Heat the water to around 105-110F (approx 40-43C)
• Add the yeast and sugar to the water and whisk until blended. Let sit for appox 10 minutes to bloom the yeast. It should be foamy
• Put the flour on a large countertop/work surface and add the spices. Mix together with your hands, and when well mixed, make a well in the middle of the flour mixture.
• Add the yogurt, yeast mixture, and 1 Tablespoon olive oil to the well
• Knead the mixture together. If the mixture feels a little dry, add more olive oil as needed, a little at a time until it doesn't feel dry.
• Knead the dough for 10-15 minutes until it is smooth and shiny
• Add a Tablespoon of olive oil to a large bowl and coat the sides and bottom of the bowl with the oil
• Place the dough in the bowl and cover with a damp towel.
• Place the bowl in a warm spot to rise for a minimum of one hour until doubled in size (I like to let mine rise for 2+ hours)
• Once risen, turn the dough out onto a cutting board and divide into 8 equal pieces
• Lightly flour your workspace and your rolling pin
• Pre heat your skillet and add a teaspoon of butter. (I use a cast iron but any larger skillet will do, I also cook the naan as I'm rolling out the other pieces. If this is too much, roll out all the dough first, and then cook it)
• Roll out the pieces of dough into around an 8in/20cm diameter. It will be irregularly shaped, which is fine. Flip and turn the dough frequently as you roll it out and dust with additional flour as needed to keep it from sticking to the rolling pin or your work surface
• When cooking, lightly salt the first side of the dough and place it in the pan, and then sprinkle salt on the other side.
• Cook for 2-3 minutes per side. The dough should bubble up nicely and brown nicely as it cooks.
• Stack on a plate for serving.

Garnishes

Note: Highly recommended to make these ahead to allow the flavors to meld. I made all the garnishes in the morning

Pickled Onions (This is part of the Moroccan Spiced Lamb recipe below but I went rogue with this one)

Ingredients:

• 1/2 red onion thinly sliced
• 1-2 T white vinegar
• 1-2 T apple cider vinegar
• juice of one lemon
• a touch of honey

Instructions:

• Mix everything together in a bowl. If making day of, cover and let sit at room temp to marinate. If making day(s) ahead, cover and refrigerate until needed.

Tzatziki Sauce (source)

Ingredients:

• 1 English cucumber
• Salt
• 5 to 10 garlic cloves minced
• 1 tsp white vinegar
• 1 tbsp Extra Virgin Olive Oil
• 2 cups plain Greek yogurt
• 1/2 - 1 cup dill (my wife LOVES dill, so adjust this to taste. We don't measure, she just adds handfuls of dill)
• Fresh cracked black pepper to taste

Instructions:

• In a large enough bowl for all the ingredients, add the vinegar, olive oil and garlic and whisk together
• Grate the cucumbers on a box grater or with your food processor
• Using a cheese cloth, in batches, squeeze the water out of the cucumber. There will be a lot of water. They don't need to be perfectly dry, but squeeze out a bunch of the water. Put the squeezed cucumber in the bowl
• Add the yogurt, dill, and salt to taste (I add around 1 T salt, but I like salt), and mix everything together with a spatula. Cover and refrigerate to allows the flavors to marinate

Roasted Tomatoes (this is an original recipe)

Note: We put them on the tacos cold/room temp

Ingredients:

• Tomatoes of choice (we sometimes use grape tomatoes, roma, whatever tomatoes we happen to have)
• Extra virgin olive oil
• Salt
• Pepper
• Dried Parsley
• Onion powder
• Garlic powder

Instructions:

Note: None of this is measured, so add everything to taste. If you need a starting point, if using 1 pint grape tomatoes, use approximately 1t garlic powder, 4T parsley, and 1T of the rest, and 1T olive oil to coat. Adjust as necessary depending on the volume of tomatoes you are roasting.

• Pre heat oven to 400F/205C
• Line a baking sheet with parchment paper
• Cut up tomatoes. If using grape or similar, cut in half. If using roma or larger, slice around .25in/2.5cm thick
• Place tomatoes in large bowl/tupperware that has a lid
• Drizzle with olive oil for coating.
• Add in all spices
• Cover bowl and toss to thoroughly coat tomatoes with oil and spices
• Spread tomatoes out on baking sheet, use more baking sheets as needed so that the tomatoes aren't layered on top of each other
• Cook for approximately 50 minutes, but keep an eye on them so they don't burn. I like my tomatoes with some caramelization, so I tend to like to go an hour or longer depending on the tomatoes. (but I'm always watching them so they don't burn)

Sliced Cabbage

Ingredients:

• small head of cabbage

Instructions:

• thinly slice

Meat

Moroccan Spiced Lamb (source)

Ingredients:

• 1 lb ground lamb
• 1 tsp. sea salt
• ½ tsp. garlic powder
• ½ tsp. ground cumin
• ¼ tsp. ground ginger
• ¼ tsp. ground cinnamon
• freshly cracked pepper
• 1/2 jalapeno pepper de seeded

Instructions:

• Char the jalapeno over an open flame (I do it over a gas burner). Once it reaches your desired level of char, dice finely and set aside in a small bowl
• Add the spices to the bowl with the jalapeno
• Brown the lamb in a skillet
• Once browned, remove from heat and remove some of the grease (I sop it up with paper towels) so that it's not swimming in the fat
• Return to heat on low and add the spice and jalapeno mixture to the meat and mix well. Turn off heat and set aside.

Assemble

Instructions:

• Spread some tzatziki on the naan
• Add the lamb
• Add the onions
• Add the cabbage
• Top with tomatoes
• Enjoy!

Served with some sparkling rosé. My local store had tails on sale and I had not had them in a while. Never want to go that long again without having them because boy is lobster really good.

This was just a simple recipe of melted butter with garlic, dill, paprika, old bay, salt and pepper brushed over it before and after following this recipe since they also had a video on how to cut the lobster. Though I ended up using my fingers for most of it.

The salad was another easy recipe and we ended up mixing some of the extra goat cheese and lobster drippings together for a delicious cracker topping.

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Look at that browned crust.

Tomato sauce, mozzarella, and "red devil" beer sausage.

Dinner prepped, in the fridge ready to cook. Lots of root veggies, cannellini beans, veg stock, onion, Kecap Manis, topped with sliced potatoes. Made eough to freeze a few meals for later. \#vegetable #vegetarian #vegetarianFood #foodPorn #homeCooking #FoodPrep #vegetarianFoodLovers #vegetables #food #dinner #yummy #delicious #healthyFood #relaxing #lakeMacquarie #Mastonom @foodporn @foodiverse

Near my work is a fab little joint. I come on Wednesday evenings a minimum of once per month. Fish is great quality and nice size cuts.

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Recipe.

Yes it's good. Next time I would use cookie butter instead of almond butter.

Kumpir is a traditional Turkish streetfood wich is based on a baked potato with cheese and toppings. In this case, the inside of the potato is mixed and mashed heavily with Gouda cheese and topped with olives, sweet corn, roasted sausage pieces, and salty pickles. Dressed with ketchup and mayo. Many different types of toppings exists, so very easy to make as you like.

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Finally got around to making my own brioche buns and ketchup, aside from that, basically the same burger as in a previous post. But dear lord this was an upgrade.

From the bottom, aioli, pickles, beef patty, monterey jack, blue cheese, bacon, and ketchup.

It tastes osm.

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