Andouille and Chicken Creole Pasta

Andouille and Chicken Creole Pasta

122

"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!"
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Ingredients

45 m servings 410 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 410 kcal
  • 20%
  • Fat:
  • 13.4 g
  • 21%
  • Carbs:
  • 51.5g
  • 17%
  • Protein:
  • 21.6 g
  • 43%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 1059 mg
  • 42%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. 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.
  3. Place pasta in a large pot of lightly salted water. Boil for 8 to 10 minutes, or until pasta is al dente. Drain.

Reviews

122
  1. 166 Ratings

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Most helpful positive review

Loved it!! I love creole & cajun food, but am not too fond of rice, this was great because the sauce was the right consistency for pasta (which isn't always the case if you swap pasta for rice)...

Most helpful critical review

Would not make this again. No one cared for this and ended up throwing it away. Too much preparation and time involved to yield such an unappealing dish.

Loved it!! I love creole & cajun food, but am not too fond of rice, this was great because the sauce was the right consistency for pasta (which isn't always the case if you swap pasta for rice)...

Very good recipe! I didn't have creole seasoning so I made up a batch of "Creole Seasoning Blend" - a recipe from this site and only used 1 TBLS of it. Although I thought it was pretty mild - ha...

This has become a signiture dish for me. I use 1 chix breast, 1/2 pound cooked P/d shrimp and the andouille. I like spicy but also like flavor, I use Zatarain's Creole seasoning and have gotten ...

Would not make this again. No one cared for this and ended up throwing it away. Too much preparation and time involved to yield such an unappealing dish.

GREAT!!!! Very Spicy like it says, I wouldn't reccomend adding the cayenne because that would make it overly spicy, but a really great dish. Everyone loved it! Would make it again.

We really liked this!!! The Man is a huge gumbo fan, and said it 'smelled' like N'Awlins. Like another reviewer, I didn't have creole seasoning so made up a batch of my own from another recipe...

I reduced the quantity to serve 2 people and at first used 1 1/2 tsp of creole seasoning. Well I figured I could add the remaining tsp of seasoning to give some more flavour, and WOW!!! This d...

We loved this spicy pasta dish! We even added the cayenne pepper. (We're from South Louisiana.) I would highly recommend this to anyone.

The flavor combo is excellent however I did not read the reviews beforehand and I agree with many in that it is entirely too salty and I like salt. I'm not sure if it was the creole season I use...