creamy cajun chicken andouille
A great recipe my dad made for me. I had been craving it since, so today I made it at my mother-in-laws house and it was a huge hit there! A very tasty dish!
prep time
5 Min
cook time
40 Min
method
Stove Top
yield
8-10 (maybe more)
Ingredients
- 1 1/2 - 2 pounds chicken breast (cut into bite sized pieces)
- 1 pound andouille sausage (the package i had was about 13.5 ounces)
- 1 teaspoon garlic (to taste)
- 1 teaspoon salt and pepper (to taste)
- 1 - 2 tablespoons cajun seasoning (i use mccormick) i like to use 1 tablespoon, if you like it extra hot though, you can add a little more.
- 1 - white onion
- 3 - bell peppers (red, orange, and/or yellow)
- 3 tablespoons parmesan cheese
- 2 cups heavy cream
- 2 or more cups cooked penne noodles (or whatever noodle you prefer)
How To Make creamy cajun chicken andouille
-
Step 1Cut chicken and andouille sausage into bite sized pieces. Slice bell peppers and onions. Cook noodles
-
Step 2Saute chicken until almost done, then add andouille sausage, onions, bell peppers, cajun seasoning, salt, pepper, and garlic. Cook for another 5-10 minutes or until bell peppers are soft. (warning: your kitchen will smell amazing!)
-
Step 3Add permesan and heavy cream. Cook until sauce thickens. The cream will boil hard but it has to or it wont thicken.
-
Step 4Add cooked pasta at the end, or if you prefer, serve it over cooked pasta. :)
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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