This is delicious! I started by making a roux - I skipped the chicken, but sliced and fried the andouille with the onion (I used yellow because we didn't have green), melted a couple of Tablespoons of butter in the pan as well, and then added the flour to that. I added the liquids after cooking the roux and let it boil, then tossed in the rest of the veggies. (I used frozen pepper strips and fresh mushrooms.)
I didn't have any creole seasoning, so I used: 1 tsp garlic salt, 1 tsp onion powder, 2 tsp Italian seasoning, 2 tsp paprika, and one shake of cayenne. The flavor was perfect for us! I served it over corkscrew pasta.
I love that this is a "jambalaya" recipe for pasta. It's a nice change from the rice! I'll definitely be adding this to our dinner rotation!
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This is delicious! I started by making a roux - I skipped the chicken, but sliced and fried...