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