Andouille and Chicken Creole Pasta Recipe

Reviews More Reviews

Most Helpful Positive Review

Sep 15, 2007

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). I read all the comments regarding the spiciness and the amount of creole seasoning & saltiness. I think it has a lot to do the the brand of seasoning you use, as well as your family's tastes. I keep 2 or 3 different kinds in the spice rack, they vary greatly in heat, and I know how much of each one my family can tolerate & how salty they are. I would never put 3T in of a seasoning blend I wasn't familiar with. As it was I used 1T of my hot one to give it heat (we like heat), and 2T of a mild one, to give it a depth of creole flavor besides hot.

—LARANEFF

See full review »

Most Helpful Critical Review

Jun 05, 2003

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.

—JDVMD

See full review »

153 Ratings

See other versions of this recipe!

Oct 07, 2003

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 - had it been any spicier, my family wouldn't have been able to eat as much as they did. Also, I reduced the garlic powder/lemon pepper seasoning by half (again, to keep it kid friendly) and used regular chicken broth. If you like "spicy" foods, I'd use 2 TBLS of seasoning and if you like it "hot" I'd use all three. Since it was now only mildly spiced, my family gave this dish 2 thumbs up! Thanks Michelle.

—DREGINEK

See full review »

May 15, 2009

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 by with 1 tbsp. I have used Tony Chachere's and gotten by with 1 1/2 tbsp. I use half cup whipping cream and half cup 1% milk for a little creamier sauce. 12oz mushrooms and add yellow pepper as well. I like it best with linguine, but fettuccine works well also.

—Timbaton

See full review »

Jan 07, 2004

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.

—Dance87

See full review »

Jan 31, 2011

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 from this site. We also like spicy, so we added a few fresh chiles. I will make this again.

—Good EatNZ

See full review »

Nov 17, 2006

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 dish brought some heat, I followed the recipe w/ the exception I didn't add the green onions (due to allergy reasons). I opted to use baby bella mushrooms, and for the creole seasoning I used the bayou blast that Emeril makes. Had no trouble w/ the sauce thickening up. This was a pretty tasty dish...and wow did I mention it brought some heat?! Will post a picture.

—Blondeprincess

See full review »

Jun 05, 2003

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

—RACHELP17

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Cajun Chicken Pasta

Lime Chicken and Mushroom Pasta

Creole Chicken II

Slow Cooker Chicken Creole

Chicken Creole

Herbed Chicken Pasta

Cheesy Chicken Pepper Pasta

Gumbo Style Chicken Creole

Cajun Chicken Pasta

Nicole's Chicken Pasta

ADVERTISE WITH US

Nutrition

Calories
410 kcal
20%

Carbohydrates
51.5 g
17%

Cholesterol
36 mg
12%

Fat
13.4 g
21%

Fiber
3.3 g
13%

Protein
21.6 g
43%

Sodium
1059 mg
42%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Andouille and Chicken Creole Pasta

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 410
** Calories from Fat: 120

% Daily Value *
** Total Fat 13.4g 21 %
** Saturated Fat 4g 20 %
** Cholesterol 36mg 12 %
** Sodium 1059mg 42 %
** Potassium 487mg 14 %
** Total Carbohydrates 51.5g 17 %
** Dietary Fiber 3.3g 13 %
** Protein 21.6g 43 %
** Sugars 5.1g
** Vitamin A 16 %
** Vitamin C 56 %
** Calcium 8 %
** Iron 25 %
** Thiamin 19 %
** Niacin 85 %
** Vitamin B6 26 %
** Magnesium 18 %
** Folate 73 %

* 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.