When you’re talking about food, is there a difference between saying something is hot or saying something is spicy? Clearly hot means temperature but many times people interchange the two words. I did a pretty simple Google search on the definition of the two when it comes to food because I’m making a Cajun dish this week.
I have had very spicy cajun but I don’t believe I’ve ever called it hot. When I think of hot I think of a medium to high heat pepper where I take a bite and then I feel heat slowly build in my mouth. Spicy to me is more of a taste than a temperature. When I looked up the definition of spicy as a pertains to food it related the feeling to pain.
Capsaicin literally attaches to the pain receptors on the tongue. If you have had too much heat, what do you turn to cool your mouth? Google tells me that drinking water just spreads the capsaicin around your mouth and doesn’t actually do anything to get rid of it. Milk actually cuts through the capsaicin in a way that dish liquid cuts through grease. I found that interesting!
Regardless, cajun doesn’t have to be HOT. It’s a mixture of spices which does include Cayenne and paprika. With this recipe, you can control the spice. Start with a little and taste until it’s to your liking. Remember that you’re adding a lot of dairy with the cream cheese and heavy whipping cream for the Alfredo so it mellows out the spice a bit.
Ingredients:
- 1 package of Cajun andouille sausage
- 1 brick of cream cheese
- 3/4 cup of heavy whipping cream
- 1 cup of shredded Parmesan cheese
- 1 large red bell pepper
- 1 tbsp butter
- 1 tsp of Cajun seasoning
- 1/2 box of pasta of your choice
Directions:
- Boil pasta according to directions.
- Over medium heat, melt butter.
- Add sausage and brown for 5 minutes on each side.
- Add chopped red bell pepper.
- Cut cream cheese in squares and add to pan with heavy whipping cream.
- Stir until combined.
- Add Cajun seasoning and shredded parm.
- Drain pasta and add to skillet mixture.
- Stir and serve.
