If you're looking for a flavorful and satisfying dish that combines the bold flavors of Louisiana with the convenience of pasta, then Andouille and Chicken Creole Pasta is the perfect recipe for you. This dish features tender chicken, spicy andouille sausage, and a creamy Creole sauce all tossed with perfectly cooked pasta.
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JAMBALAYA PASTA WITH PENNE, CHICKEN, SHRIMP AND ANDOUILLE
Provided by Food Network
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 24
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 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.
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
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
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
ANDOUILLE AND CHICKEN KABOBS WITH CREOLE MUSTARD
Creole mustard can be found in larger supermarkets. Zatarain's is a popular brand. Creole seasoning can be found in stores, or there are some recipes here on Food.com.
Provided by Outta Here
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat grill to medium high or preheat broiler.
- Brush oil on all vegies and meat, and season with salt, pepper and creole seasoning.
- Use 4 metal skewers. For each skewer use, 2 tomatoes, 2 pieces green peppers, 2 pieces of onion, 3 pieces of chicken, 3 pieces of andouille sausage. Thread the pieces randomly.
- For the sauce: In a saucepan combine the stock and mustard. Bring to a boil, reduce heat and gently boil for 2 minutes or until reduced to 1/2 cup.
- While sauce is reducing, place the skewers on the grill. Cook for about 5 minutes on one side and then turn them over and cook for about another 5 minutes or until chicken is no longer pink inside.
- When the sauce is reduced to 1/2 cup, add the cream. Bring to a gentle boil, and reduce for another 2 minutes. Now whisk in the butter. Season to taste with salt and pepper and remove from the heat.
- Place kabobs on a serving platter and drizzle with the sauce.
Nutrition Facts : Calories 823.4, Fat 65.1, SaturatedFat 24.2, Cholesterol 177.9, Sodium 1791, Carbohydrate 14.7, Fiber 1.9, Sugar 5.3, Protein 44.1
Tips:
- Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid any scrambling.
- Use High-Quality Ingredients: The quality of your ingredients will greatly impact the flavor of your dish. Use fresh, flavorful ingredients whenever possible.
- Don't Overcook the Chicken: Chicken is a delicate protein that can easily become dry and tough if overcooked. Cook it until it reaches an internal temperature of 165°F (74°C).
- Use a Heavy-Bottomed Pot: A heavy-bottomed pot will help to evenly distribute heat and prevent the food from sticking.
- Season to Taste: Don't be afraid to adjust the seasonings in the recipe to your own taste. Add more salt, pepper, or cayenne pepper if you like.
Conclusion:
This Andouille and Chicken Creole Pasta is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of spicy andouille sausage, tender chicken, and creamy Creole sauce is sure to please everyone at the table. Serve it with a side of crusty bread or rice to soak up all of the delicious sauce.
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