ANDOUILLE AND CHICKEN CREOLE PASTA
Make and share this Andouille and Chicken Creole Pasta recipe from Food.com.
Provided by pinkie
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 830.5, Fat 26.2, SaturatedFat 8.3, Cholesterol 75.1, Sodium 1251.3, Carbohydrate 103.2, Fiber 5.4, Sugar 5.3, Protein 43
CREOLE PASTA WITH SAUSAGE AND SHRIMP
A creamy white sauce pairs well with the andouille sausage and slightly spicy seasonings in this pleasing pasta dish from our Test Kitchen.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 538 calories, Fat 38g fat (21g saturated fat), Cholesterol 207mg cholesterol, Sodium 653mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 3g fiber), Protein 20g protein.
CREOLE CHICKEN IN ANDOUILLE SAUCE
This was an improvised dinner created when I had some thawed chicken thighs and left-over andouille sausage. I used what I knew of making an Etouffe and combined that with what I had on-hand. While there were no bell peppers to be found, I discovered that the dish didn't need it. It came out smoky and sweet with a hint of heat to it. What started as an experiment in last-minute cooking has turned into one of my favorite dishes.
Provided by David J Rust
Categories One Dish Meal
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 447.6, Fat 34.1, SaturatedFat 10.3, Cholesterol 108.6, Sodium 702.9, Carbohydrate 8.9, Fiber 1.2, Sugar 3.9, Protein 25.2
ANDOUILLE AND CHICKEN CREOLE PASTA
SPICY..SPICY..SPICY!!! Hope y'all like it hot, cuz that's how you're gettin'it!! Add some cayenne pepper if you like it even spicier!
Provided by Michelle
Categories Chicken Breasts with Pasta
Time 45m
Yield 8
Number Of Ingredients 15
Steps:
- Melt the margarine in a large skillet over medium-high heat. Cook sausage and chicken with the Creole seasoning until the meat is about halfway done. Add the mushrooms, green onion, green pepper and red pepper. Saute 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 the 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 the skillet. Cook, stirring gently, until the sauce returns to a boil. Boil for one minute, then remove from heat and set aside. Serve hot over cooked pasta.
- Place pasta in a large pot of lightly salted water. Boil for 8 to 10 minutes, or until pasta is al dente. Drain.
Nutrition Facts : Calories 409.7 calories, Carbohydrate 51.5 g, Cholesterol 36 mg, Fat 13.4 g, Fiber 3.3 g, Protein 21.6 g, SaturatedFat 4 g, Sodium 1059.4 mg, Sugar 5.1 g
CREOLE CHICKEN AND ANDOUILLE PASTA
A wonderful Creole-style pasta dish with spicy kick from Cajun seasoning, green chilies, and andouille sausage.
Provided by Jeremy Hood
Categories Pasta
Time 25m
Number Of Ingredients 15
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.
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