Creamy Cajun Chicken Andouille Food

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CREAMY CAJUN CHICKEN ANDOUILLE



Creamy Cajun Chicken Andouille image

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!

Provided by Marissa Hasting

Categories     Pasta

Time 45m

Number Of Ingredients 10

1 1/2 - 2 lb chicken breast (cut into bite sized pieces)
1 lb andouille sausage (the package i had was about 13.5 ounces)
1 tsp garlic (to taste)
1 tsp salt and pepper (to taste)
1 - 2 Tbsp 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 Tbsp parmesan cheese
2 c heavy cream
2 or more c cooked penne noodles (or whatever noodle you prefer)

Steps:

  • 1. Cut chicken and andouille sausage into bite sized pieces. Slice bell peppers and onions. Cook noodles
  • 2. Saute 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!)
  • 3. Add permesan and heavy cream. Cook until sauce thickens. The cream will boil hard but it has to or it wont thicken.
  • 4. Add cooked pasta at the end, or if you prefer, serve it over cooked pasta. :)

CREAMY CAJUN CHICKEN PASTA



Creamy Cajun Chicken Pasta image

Make and share this Creamy Cajun Chicken Pasta recipe from Food.com.

Provided by Lorac

Categories     Chicken Breast

Time 25m

Yield 2 serving(s)

Number Of Ingredients 12

2 boneless skinless chicken breast halves, cut into thin strips
4 ounces linguine, cooked al dente
2 teaspoons cajun seasoning (your recipe, Cajun Seasoning Mix or store-bought)
2 tablespoons butter
1 thinly sliced green onion
1/2 cup heavy whipping cream
2 tablespoons chopped sun-dried tomatoes
1/4 teaspoon salt
1/4 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon garlic powder
1/4 cup grated parmesan cheese

Steps:

  • Place chicken and Cajun seasoning in a bowl and toss to coat.
  • In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.
  • Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.
  • Pour over hot linguine and toss with Parmesan cheese.

Nutrition Facts : Calories 719.1, Fat 41.1, SaturatedFat 24, Cholesterol 198.6, Sodium 816.8, Carbohydrate 47.4, Fiber 2.5, Sugar 3.1, Protein 39.3

CAJUN SHRIMP AND ANDOUILLE IN CREAM SAUCE



Cajun Shrimp and Andouille in Cream Sauce image

This is a wonderful recipe that I came across on another recipe site. I've modified it slightly to fit my tastes. This sauce is great served over pasta or dirty rice. This recipe is one I typically make for dinner parties or potlucks so it serves a crowd, but it can easily be cut down to a family appropriate amount.

Provided by Melissa_8201

Categories     Cajun

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 14

2 lbs large shrimp, peeled and deveined
1 lb andouille sausages or 1 lb smoked sausage, cubed
8 -10 cloves garlic, minced
1/2 cup yellow onions or 1/2 cup white onion, diced
1/2 cup green bell pepper, diced
1/2 cup celery, diced
1 teaspoon dried basil
4 medium tomatoes, diced
2 tablespoons cajun seasoning
2 cups heavy cream
1 cup beer (any kind will work)
1/2 cup water
1 1/2 teaspoons salt
1 -2 tablespoon butter

Steps:

  • Heat large skillet to med-high heat.
  • Add butter, melt.
  • Add onion, green pepper, celery, garlic and basil.
  • Saute until onions are transparent but not browned.
  • Add sausage and saute until browned.
  • Add tomatoes and cook 5 minutes or until soft.
  • Add beer and water and boil until reduced by 1/3 to 1/2.
  • Add heavy cream, salt and Cajun seasonings.
  • Stir in shrimp and cook until pink; about 3-5 minutes.
  • Allow sauce to thicken.
  • If sauce is too thin you can add about a tsp.
  • flour or cornstarch dissolved in 1/4 cup water to the sauce.
  • Make sure to stir frequently while sauce is thickening to prevent lumping.
  • This can be served over your favorite rice or pasta.

CAJUN CHICKEN AND ANDOUILLE PASTA



Cajun Chicken and Andouille Pasta image

Make and share this Cajun Chicken and Andouille Pasta recipe from Food.com.

Provided by Beautiful6arbage

Categories     Chicken Breast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 15

1 lb boneless skinless chicken breast, cut into thin strips
1 lb smoked andouille sausage, sliced into bite size pieces
2 -3 teaspoons cajun seasoning
2 tablespoons butter, unsalted
2 cups half-and-half
1/4 cup sun-dried tomato, seeded and sliced
1/2 red bell pepper, seeded, sliced into 1/4 inch wide strips
1/2 green pepper, seeded, sliced into 1/4 inch wide strips
1/2 medium red onion, sliced into 1/4 inch strips
1/4 teaspoon salt
1/4 teaspoon black pepper, freshly ground
1/4 dried basil
2 garlic cloves, crushed, peeled and minced
1/2 cup parmesan cheese, grated
16 ounces pasta, I use bow ties

Steps:

  • Place chicken pieces in a medium bowl, sprinkle the cajun seasoning over and toss to coat.
  • In a large, deep skillet sauté the garlic in the butter for about two minutes. Add chicken and andouille pieces. Sauté for about 4 minutes.
  • Add the red and green peppers to the skillet. Cook for about 2 minutes, then add the red onion.
  • Reduce heat. Add half and half, salt, pepper, garlic powder, and sun dried tomatoes. Heat through. Add basil.
  • Pour over hot pasta and toss with Parmesan cheese.

Nutrition Facts : Calories 819.5, Fat 39.4, SaturatedFat 17.6, Cholesterol 138.9, Sodium 1345.2, Carbohydrate 67.3, Fiber 3.4, Sugar 4.8, Protein 46.8

CAJUN FETTUCCINE ALFREDO WITH ANDOUILLE



Cajun Fettuccine Alfredo with Andouille image

Spice up classic fettuccine alfredo by adding bold Cajun seasonings and andouille sausage. This comforting meal comes together fast enough to enjoy on a busy weeknight, but is impressive enough to serve guests.

Provided by Valerie Bertinelli

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

Kosher salt
12 ounces fettuccine
1 tablespoon vegetable oil
6 ounces andouille sausage, sliced into rounds
4 scallions, chopped
1 celery rib, chopped
1 green bell pepper, chopped
1 teaspoon Cajun seasoning
1 cup heavy cream
1/2 cup freshly grated Parmesan, plus more for serving
2 tablespoons flat-leaf parsley

Steps:

  • Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions.
  • While the pasta cooks, heat the oil in a large skillet over medium-high heat. Add the sausage and cook, stirring occasionally, until golden brown on both sides, about 3 minutes. Add the scallions, celery, bell pepper, and Cajun seasoning and cook, stirring occasionally, until the vegetables are slightly softened, about 5 minutes. Add the cream and simmer until slightly thickened, about 1 minute.
  • Once the pasta is cooked, transfer it directly from the boiling water into the cream sauce using tongs or a pasta fork. Sprinkle the pasta with the Parmesan and toss to combine. Add a splash of the starchy pasta water to help the sauce thicken and coat the pasta. Top with chopped parsley and serve with additional Parmesan.

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