Creamy Cajun Chicken Andouille Food

CREAMY CAJUN CHICKEN ANDOUILLE

Steps:

• 1. Cut chicken and andouille sausage into bite sized pieces. Slice bell peppers and onions. Cook noodles
• 2. Saute chicken until almost done, then add andouille sausage, onions, bell peppers, cajun seasoning, salt, pepper, and garlic. Cook for another 5-10 minutes or until bell peppers are soft. (warning: your kitchen will smell amazing!)
• 3. Add permesan and heavy cream. Cook until sauce thickens. The cream will boil hard but it has to or it wont thicken.
• 4. Add cooked pasta at the end, or if you prefer, serve it over cooked pasta. :)

CAJUN CHICKEN AND ANDOUILLE PASTA

Steps:

• Place chicken pieces in a medium bowl, sprinkle the cajun seasoning over and toss to coat.
• In a large, deep skillet sauté the garlic in the butter for about two minutes. Add chicken and andouille pieces. Sauté for about 4 minutes.
• Add the red and green peppers to the skillet. Cook for about 2 minutes, then add the red onion.
• Reduce heat. Add half and half, salt, pepper, garlic powder, and sun dried tomatoes. Heat through. Add basil.
• Pour over hot pasta and toss with Parmesan cheese.

CREAMY CAJUN CHICKEN PASTA

Steps:

• Place chicken and Cajun seasoning in a bowl and toss to coat.
• In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.
• Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.
• Pour over hot linguine and toss with Parmesan cheese.

CREOLE CHICKEN AND ANDOUILLE PASTA

Steps:

• 1. Cook pasta to near al dente in a large pot. Make sure that it is NOT done. It will finish cooking in the sauce. Drain and set aside.
• 2. Shave the Andouille in a food processor or chop into snall pieces. Heat skillet to medium-high and add 2 tbsp. oil. Cook andouille until it begins to brown and remove from skillet with a slotted spoon, leaving the oil and fat in the skillet.
• 3. Cut chicken breasts into bite-sized chunks and season with Cajun seasoning. Cook chicken in skillet until done. Remove with slotted spoon.
• 4. Slice onions and bell peppers into 1 inch strips and chop mushrooms. Sauté onions and bell peppers until the peppers are just slightly wilting. Add mushrooms and garlic cook for 2 more minutes.
• 5. Add chicken stock and scrape the pan. Let simmer for 2-3 minutes.
• 6. Add diced tomatoes and green chilies, thyme, and basil. Allow to cook down and combine for about 2 minutes.
• 7. Add heavy cream and allow to cook down for 2 more minutes.
• 8. Add meats and mixture in skillet to pasta in large pot and cook over medium heat until pasta is done and liquid is mostly absorbed. Do not overcook pasta.
• 9. Stir in Parmesan cheese and serve immediately.

CAJUN FETTUCCINE ALFREDO WITH ANDOUILLE

Steps:

• Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions.
• While the pasta cooks, heat the oil in a large skillet over medium-high heat. Add the sausage and cook, stirring occasionally, until golden brown on both sides, about 3 minutes. Add the scallions, celery, bell pepper, and Cajun seasoning and cook, stirring occasionally, until the vegetables are slightly softened, about 5 minutes. Add the cream and simmer until slightly thickened, about 1 minute.
• Once the pasta is cooked, transfer it directly from the boiling water into the cream sauce using tongs or a pasta fork. Sprinkle the pasta with the Parmesan and toss to combine. Add a splash of the starchy pasta water to help the sauce thicken and coat the pasta. Top with chopped parsley and serve with additional Parmesan.