Savor the South: Cajun Fettuccine with Andouille & Chicken

Savor the South: Cajun Fettuccine with Andouille & Chicken

Today, we’re taking a culinary journey to my beloved Louisiana with a dish that's as colorful & spicy as it's culture: Cajun Fettuccine! This recipe is a delightful fusion of rich, creamy fettuccine and the bold, spicy flavors that make Cajun cuisine so irresistible.

Growing up in Louisiana, the spicy, flavorful dishes of Cajun cooking were a staple in our home. Now, living in North Carolina, I love bringing a taste of my roots to my family's table. This Cajun Fettuccine combines the smoky, savory goodness of andouille sausage, tender chicken, and a kick of Cajun spices all enveloped in a luscious, creamy sauce. It’s perfect for a cozy family dinner or a special gathering with friends.

Join me as we prepare this recipe that’s sure to spice up your dinner routine and bring a bit of Southern comfort to your kitchen. Let's get cooking!

Ingredients

for 6 servings

  • 6 oz chicken breasts, sliced thin
  • 4 oz andouille sausage chopped
  • 4 tablespoons olive oil
  • 6 oz mushrooms,chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 medium onion, diced
  • 3 1/4 cup chicken stock
  • 2 cups heavy cream
  • 1 tbl Tony Chachere's Creole Seasoning
  • 1 lb fettuccine pasta, uncooked
  • ¾ cup parmesan cheese, plus more for serving
  • 3 tablespoons fresh parsley, chopped, plus more for serving

          

Preparation
  1. In a heavy bottom pot (I love the magnalite cookware), heat 2 tablespoons of olive oil over medium heat.
  2. Add the sliced chicken and the andouille sausage and cook until the chicken is no longer pink, about 4-5 minutes.
  3. Remove the meat from the pot and add the remaining olive oil.
  4. Add the mushrooms, garlic, red pepper and onions and cook until the onions are transparent and softened, about 5 minutes.
  5. Add 3 cups of the chicken stock, the heavy cream and the Tony's and whisk until all the seasoning is incorporated.
  6. Turn the heat to high and bring to a boil.
  7. Add the uncooked fettuccine, lower to medium heat and continue stirring  until the noodles are al dente, about 10 - 12 minutes.
  8. On low heat, add the meat back in and stir so that it’s evenly incorporated.
  9. Add the cheese and parsley, and stir. Remove from the heat.

You can use shrimp instead of chicken if you prefer. I like to serve this with buttery garllic french bread and a big salad.  

Enjoy! 

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1 comentario

Sounds so yummy! Good job. 🩷💕

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