Andouille and Chicken Creole Pasta Recipe

Name: Andouille and Chicken Creole Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 tablespoons margarine; 0.5 pound andouille sausage, diced; 2 skinless, boneless chicken breast halves - cut into strips; 3 tablespoons Creole seasoning; 1 green bell pepper, seeded and sliced into strips; 1 red bell pepper, seeded and sliced into strips; 8 ounces fresh mushrooms, sliced; 4 green onions, chopped; 1 (14.5 ounce) can fat-free chicken broth; 1 cup 2% milk; 2 teaspoons lemon pepper; 2 teaspoons garlic powder; 0.25 cup cornstarch; 0.5 cup cold water; 1 (16 ounce) package linguine pasta

Cook Time: 30 minutes

Ingredients

2 tablespoons margarine
pound andouille sausage, diced
2 skinless, boneless chicken breast halves, cut into strips
3 tablespoons Creole seasoning
1 green bell pepper, seeded and sliced into strips
1 red bell pepper, seeded and sliced into strips
8 ounces fresh mushrooms, sliced
4 green onions, chopped
1 (14.5 ounce) can fat-free chicken broth
1 cup 2% milk
2 teaspoons lemon pepper
2 teaspoons garlic powder
cup cornstarch
cup cold water
1 (16 ounce) package linguine pasta

Directions

Melt the margarine in a large skillet over medium-high heat.
Add the diced sausage and chicken strips, along with Creole seasoning. Cook until the meat is about halfway done.
Next, add the mushrooms, green onion, green bell pepper, and red bell pepper. Saut over medium heat for about 10 minutes, or until the mushrooms begin to shrink.
Stir in the chicken broth and milk, and season with lemon pepper and garlic powder. Lower the heat to medium-low. This is a good time to begin boiling water for the pasta.
In a separate small bowl, mix the cornstarch with cold water until fully dissolved. Add this mixture to the skillet, stirring gently.
Continue cooking while stirring until the sauce comes to a boil. Let it boil for 1 minute, then remove the skillet from the heat and set it aside.
While preparing the sauce, cook the linguine in a large pot of lightly salted boiling water for 8 to 10 minutes, or until al dente. Drain the pasta.
To serve, plate the cooked pasta and pour the hot sauce mixture over it. Serve immediately and enjoy!

Nutrition Facts (per serving)

Nutrition	Amount	% Daily Value*
Calories	410
Total Fat	13g	17%
Saturated Fat	4g	20%
Cholesterol	36mg	12%
Sodium	1059mg	46%
Total Carbohydrate	52g	19%
Dietary Fiber	3g	12%
Total Sugars	5g
Protein	22g	43%
Vitamin C	34mg	37%
Calcium	65mg	5%
Iron	3mg	14%
Potassium	487mg	10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe by Michelle

Origin of the Dish

The Andouille and Chicken Creole Pasta has its roots in the rich culinary traditions of Louisiana, a state known for its vibrant Creole and Cajun food culture. Creole cuisine itself is a blend of French, African, Spanish, and Caribbean influences, developed over centuries in New Orleans and the surrounding areas. The combination of Andouille sausage, chicken, and Creole seasoning reflects the hearty and flavorful nature of Southern cooking. This dish is a modern take on traditional Creole meals, combining the deep flavors of smoked sausage and tender chicken in a creamy sauce.

Regional Features

In Louisiana, Andouille sausage is a staple ingredient, particularly in Creole and Cajun recipes. This smoked sausage, made from pork and seasoned with garlic, pepper, and other spices, gives dishes a distinctive, smoky flavor. The use of bell peppers, onions, and mushrooms adds to the dish's complexity and texture. Pasta, though not typically part of the traditional Creole repertoire, is a great alternative to rice, which is often served with Creole dishes. Linguine, a type of Italian pasta, is commonly used here, providing a delicate base for the bold, spicy sauce.

Distinction from Similar Dishes

While Andouille and Chicken Creole Pasta shares similarities with other pasta dishes like Cajun Chicken Pasta or traditional Jambalaya, it stands out due to the specific use of Andouille sausage and the creamy, yet slightly spicy, sauce. Unlike Jambalaya, which is a rice-based dish, this recipe incorporates pasta as the main carbohydrate, which helps to absorb the rich flavors of the sauce. Additionally, the creamy element in the sauce, made from a combination of chicken broth, milk, and cornstarch, sets it apart from other Cajun or Creole pasta dishes, which may use a more oil- or tomato-based sauce.

Where Its Typically Served

This dish is a popular choice in New Orleans-style restaurants and Southern eateries across the United States, particularly in areas with strong Creole or Cajun influences. It is commonly served in casual dining settings, family gatherings, or special events, as its rich flavors and hearty nature make it a satisfying meal for a crowd. Youll often find it on the menus of restaurants specializing in Creole or Southern cuisine, alongside other iconic dishes like gumbo, crawfish touffe, and po'boys.

Interesting Facts

1. Andouille sausage is not only a key ingredient in Creole cuisine, but it is also used in Cajun dishes, though the two culinary traditions differ. Cajun Andouille tends to be spicier and coarser, while Creole Andouille is smoother and milder.

2. Linguine, which is commonly used in this dish, is a type of pasta originating from the region of Liguria in Italy. Its similar to spaghetti but slightly flattened, offering a different texture that complements the creamy sauce.

3. While Creole seasoning blends can vary from brand to brand, they usually contain a mix of paprika, garlic, onion powder, thyme, and cayenne pepper. Its this combination of spices that gives Creole dishes their distinctive bold and spicy flavor.

4. The dishs origins in Louisiana reflect the melting pot of cultures in the region. French, African, and Spanish culinary traditions merged over time to create a unique Creole cuisine that celebrates bold flavors and hearty ingredients.

FAQ about Andouille and Chicken Creole Pasta Recipe

Leftovers should be stored in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving. For best texture, consider reheating in a skillet with a splash of water or broth to prevent the sauce from becoming too thick.

Yes, you can freeze the pasta and sauce separately. Store them in airtight containers or freezer bags for up to 2-3 months. When ready to eat, thaw overnight in the fridge and reheat on the stove, adding a little liquid to the sauce to restore its creamy texture.

If you can't find andouille sausage, you can substitute it with any other smoked sausage or kielbasa. If you prefer a less spicy option, a mild Italian sausage or chicken sausage would also work well.

Yes, you can adjust the heat level by modifying the amount of Creole seasoning or adding additional spices like cayenne pepper. If you want a milder dish, reduce the seasoning or use a less spicy brand.

Yes, you can use any type of pasta you prefer. While linguine is recommended, fettuccine, penne, or even spaghetti can be used as alternatives.

The pasta should be cooked according to the package instructions, typically for 8 to 10 minutes or until al dente. Make sure to check the texture before draining.

Yes, you can prepare this dish ahead of time. Cook the sauce and store it in the fridge, then reheat it when ready to serve. You can also cook the pasta in advance and combine it with the sauce just before serving.

Yes, you can substitute the 2% milk with a non-dairy milk such as almond milk or coconut milk. Keep in mind that the flavor and texture of the sauce may change slightly depending on the milk substitute you choose.

If you don't have cornstarch, you can use flour or arrowroot powder as a thickening agent. Mix it with cold water to form a slurry before adding it to the sauce.

This dish pairs well with a side salad, roasted vegetables, or garlic bread. You could also serve it with a side of steamed rice if you want to add more texture to the meal.