Recipe: Chicken and Andouille Pasta

[crimsNkentucky]

This recipe is fantastic! It is not your typical cajun recipe. I hope you enjoy it.

Chicken and Andouille Pasta

5 boneless chicken breasts
1 cup diced andouille or smoked turkey sausage
3/4 cup flour
1/2 cup olive oil
1/4 cup diced onions
1/4 cup diced celery
1/4 cup diced red bell pepper
1/4 cup diced yellow bell pepper
1/2 cup diced tomatoes
1/2 cup sliced mushrooms
1/4 cup diced garlic
pinch of dry thyme
pinch of dry basil
1 ounce dry white wine
4 cups heavy whipping cream
salt and cayenne pepper to taste
1/4 cup chopped parsley
3 cups cooked rotini pasta

Cut chicken breasts into one inch cubes and season with salt and pepper. Dust lightly with flour and set aside. In a ten inch heavy bottom saute pan, heat olive oil over medium high heat. Saute chicken until lightly browned on all sides. Add andouille, onions, celery, bell peppers, tomatoes, mushrooms and garlic. Saute approximately three to five minutes or until vegetables are wilted. Add thyme and basil and deglaze with white wine. Add heavy whipping cream and bring to a low boil. Stirring occasionally, allow cream to reduce and thicken until approximately one half in volume. Season to taste using salt and pepper. Add parsley and cooked pasta. Blend well into sauce and serve immediately.

Note: I use smoked turkey sausage but you could also use smoked pork sausage if andouille is not available.

6 Servings

 

[bamapeppy]

My family came from Lebanon three generations ago to settle in Southwest Louisiana. I was one of five brothers and I elected to go into the ministry while my other brothers integrated into the family grocery, meat packing and sausage making business. I just hope you all know there is a lot of difference between andouille and smoked turkey sausage.

I haven't tried the recipe but the proper trinity ratio is 2-1-1, one cup diced onion, 1/2 cup diced celery, 1/2 cup diced bell pepper or however much you need it is 2-1-1 onion, celery, bell pepper. In French cooking a mirepoix is the same ratio but uses onion, celery and carrot. A sofrito is garlic, cilantro, peppers, onion and tomato and I never have understood if there was a ratio or not.

By the way, I am the priest who married Bayou to his first wife and who helped him learn Cajun cooking. His cooking turned out better than his first marriage.

 

[bayoutider]

My family came from Lebanon three generations ago to settle in Southwest Louisiana. I was one of five brothers and I elected to go into the ministry while my other brothers integrated into the family grocery, meat packing and sausage making business. I just hope you all know there is a lot of difference between andouille and smoked turkey sausage.

I haven't tried the recipe but the proper trinity ratio is 2-1-1, one cup diced onion, 1/2 cup diced celery, 1/2 cup diced bell pepper or however much you need it is 2-1-1 onion, celery, bell pepper. In French cooking a mirepoix is the same ratio but uses onion, celery and carrot. A sofrito is garlic, cilantro, peppers, onion and tomato and I never have understood if there was a ratio or not.

By the way, I am the priest who married Bayou to his first wife and who helped him learn Cajun cooking. His cooking turned out better than his first marriage.

Father Nick, that sofrito thing has confused me too. I ain't too sure there is just one way to do it.

 

[crimsNkentucky]

Bamapeppy, you taught him well! I am aware that there is a difference between andouille and smoked turkey sausage. However, andouille is not readily available up here and we try not to eat pork anyway for health reasons. The substitution of turkey sausage is my variation of the recipe and is quite tasty. As for the ratios, I got the recipe from "The Encyclopedia of Cajun & Creole Cuisine" by Chef John Folse. I will keep that information in mind for future recipes, but I assure you this one is fantastic. Here is the book if any of you would like a great Cajun Cook Book. It is more than just a cook book, it is a history book as well and is beautifully photographed. It becomes a nice topic of conversation on a coffee table, which is where I must keep it since it is too large for my bookshelve.