Creole Chicken And Andouille Pasta Food

CAJUN CHICKEN PASTA WITH ANDOUILLE

Steps:

• Cook the pasta per the package directions in salted water until al dente. Drain well.
• Season chicken with 1 tsp Cajun/Creole seasoning. In a large deep skillet or deep pot, cook seasoned chicken and sausage in a couple drizzles of olive oil over medium-high heat. Cook for 5 minutes or until chicken is browned and cooked through. Use a slotted spoon to remove from pot.
• Add onion, pepper and celery to the drippings. Cook for 5 minutes until softened and beginning to brown. Add garlic cooking for 1-2 minutes longer.
• Add half and half, tomatoes, 1 Tbsp Creole seasoning, lemon pepper to pot. Bring to a gentle simmer then mix in the Parmesan and cream cheese. Cook stirring until slightly thickened for about 2 minutes. Add more half and half to thin to your taste. Taste and add salt, if needed.
• Add pasta, chicken and sausage back to the pot add 1 Tbsp parsley. Simmer just until heated through and combined. Mix well.
• Serve immediately topped with parsley, diced tomato and a sprinkle of additional Parmesan, if desired.

JAMBALAYA PASTA WITH PENNE, CHICKEN, SHRIMP AND ANDOUILLE

Steps:

• Fill a large, 1-gallon stock pot with a pasta insert, 3/4 full with water. Bring to a boil over high heat and season with salt to taste. Place the penne in the salted water and return to a boil, stirring occasionally. Cook the pasta until nearly al dente, 10 to 12 minutes. Drain and set aside, reserving 1 cup of the pasta cooking water.
• While the pasta cooks, set a 14-inch saute pan over medium-high heat and add 1 tablespoon of the olive oil, swirl the pan to evenly coat with the oil. Season the shrimp with 2 teaspoons of the Essence and 1/8 teaspoon salt. Place the shrimp in the pan and sear for 1 minute per side. Remove the shrimp from the pan and set aside. Add another tablespoon of the olive oil to the saute pan and season the chicken breast with 2 teaspoons of the Essence and 1/8 teaspoon of the salt. Place the chicken breast in the pan and sear for 3 minutes, turning to ensure even browning. Remove the chicken from the pan and set aside with the seared shrimp.
• Place the remaining tablespoon of olive oil in the saute pan and add the sausage, onions and bell peppers. Saute, stirring occasionally, until the sausage is lightly caramelized and the onions are translucent, about 3 minutes. Add the garlic to the pan and saute for 30 seconds. Add the chicken stock to the pan and scrape with a spoon to remove any browned bits that have formed in the bottom of the pan, about 30 seconds. Add the diced tomatoes, fresh thyme, the remaining tablespoon of Essence and 1/2 teaspoon salt and cook for 2 minutes. Add the heavy cream to the pan and cook an additional 2 minutes. Return the shrimp and chicken to the pan, as well as the nearly al dente pasta and the reserved 1 cup of pasta cooking water. Continue to cook the sauce and pasta, stirring occasionally, until the shrimp and chicken are cooked through, the pasta is al dente and most of the pasta cooking water has evaporated, about 3 minutes. Remove from the heat and add the basil and Parmesan. Toss to combine and serve while hot.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William Morrow, 1993.

ANDOUILLE SAUSAGE CREOLE

Steps:

• Combine oil and flour in a Dutch oven; cook over medium heat, stirring, until mixture is golden colored about 10 to 15 minutes. Add onion, garlic, green pepper, celery and green onions. Cook, stirring often, 10 minutes or more until vegetables are tender.
• Stir in tomatoes, tomato sauce, tomato paste, red pepper flakes, seasoning salt, bay leaves, 1 cup of water, hot sauce, lemon juice, Worcestershire sauce and sausage. Bring to a boil, lower the heat and cover. Simmer for 30 minutes, stirring occasionally. Remove the bay leaves. Garnish with parsley and serve over grits, if desired.

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.

CREOLE CHICKEN IN ANDOUILLE SAUCE

Steps:

• Chop the bacon into 1-inch bits and set aside. In a skillet over medium-high heat, add the olive oil. Sauté the bacon in the oil until dark brown and most of the fat has been rendered out.
• While the bacon is frying (above), prepare the remaining ingredients, chopping the andouille sausage into small, fine diced cubes, as well as the celery, onion, and green onions. Mince the garlic and finely chop the tomato. (OPTIONAL: You may want to seed and peel the tomato, although this is not necessary.).
• Remove the bacon and set aside; leave the fat in the skillet.
• Add the andouille sausage to the hot fat and reduce heat to medium. Stirring occasionally to prevent burning, brown the sausage.
• Add the chopped celery and onion, increasing the heat, again, to medium-high. Season with salt and black pepper. Sauté until the onion turns translucent.
• Add the minced garlic and paprika, cooking until the garlic browns lightly.
• Add the finely diced tomato and fresh parsley. Stir in and cook until the tomatoes begin to soften and lose their shape. Then sprinkle the tablespoon of flour over the dish and stir in until completely incorporated.
• Keep stirring for 2-4 minutes as the dish absorbs excess moisture and the ingredients tighten up. Be sure to watch for signs of burning as the mixture of sausage and vegetables becomes drier.
• Add the six chicken thighs, moving aside the sausage-vegetable mixture so the meat can touch the bottom of the skillet. Keep stirring the mixture so it doesn't burn and cook each thigh about a minute on each side.
• Add the molasses and chicken broth, stirring it in completely and bring it to a simmer. Make sure to cover the thighs with the mixture, spooning it over the meat. Put a tight-fitting lid over the top and reduce heat to medium-low.
• Simmer, covered, for 45 minutes.
• Remove the skillet from the heat, stir in the reserved bacon, and serve -family-style- over long-grain rice. Sprinkle with the chopped green onions.

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.

CREOLE PASTA WITH SAUSAGE AND SHRIMP

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute the onion, celery, peppers, green onions and garlic in 2 tablespoons butter until tender. Stir in the cream, wine, Creole seasoning, salt, pepper flakes and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until thickened., In another large skillet, saute sausage and shrimp in remaining butter for 5-6 minutes or until shrimp turn pink. Drain fettuccine; toss with vegetable mixture, tomatoes and sausage mixture.

ANDOUILLE AND CHICKEN CREOLE PASTA

Steps:

• Heat a large skilled over medium-high heat.
• Cook sauage and chicken with the Creole seasoning until the meat is about halfway done.
• Add the mushrooms, green onion, green pepper and red pepper.
• Sautee over medium heat until the mushrooms begin to shrink, about 10 minutes.
• Stir in the chicken broth and milk, season with lemon pepper and garlic powder, and reduce heat to medium-low.
• (Now is a good time to start boiling water for the pasta.) Mix together the cornstarch and cold water until dissolved- I like to use a coffee mug.
• Stir into skilled.
• Cook, stirring gently, until the sausage returns to a boil.
• Boil for one minutes, then remove from heat and set aside.
• Serve hot over cooked pasta.