Recipe: Cajun Pasta with Andouille Sausage and Peppers

Serves: 4

Prep. time: 15 minutes

Cooking time: 15-20 minutes

Difficulty: Easy

Cajun Pasta with Andouille Sausage and Peppers

Ingredients

  • Butter
  • Olive oil
  • 2-3 andouille sausage links, casings removed; pulled apart into small/bite-size pieces
  • 1 yellow or white onion, chopped
  • Red, green, and orange bell pepper (half of each), diced
  • 1-3 garlic cloves, minced
  • 1-2 dried chili peppers, minced, or a dash of crushed red pepper flakes
  • Approx. 1-2 cups chicken stock
  • Approx. 1/2 cup white wine
  • Approx. 1/2 to 3/4 cups heavy cream
  • Cajun seasoning blend
  • Salt & Pepper
  • Paprika
  • Dried parsley
  • Cornstarch-and-water mixture, as needed
  • Long, semi-wide pasta, like fettuccine or linguine

Directions

Bring water to a boil for the pasta. In the meantime, heat some butter and olive oil in a large pan over medium high heat, add the andouille and cook until browned on the outside and no longer pink on the inside, then remove from the pan and set aside on a plate. Add the diced vegetables and chili pepper/pepper flakes to the pan with a little more butter and olive oil, and cook until crisp-tender, then add in the garlic and cook for another minute. Remove the veggie mixture from the pan, bump the heat up a little bit, then add the chicken stock, wine, and a generous heaping of Cajun seasoning and paprika. Let the mixture gently boil, then slowly whisk in the heavy cream. Season as needed with Cajun seasoning, paprika, parsley, salt, and/or pepper, and thicken with cornstarch-and-water if necessary; don’t be afraid to add more liquid to the sauce if it starts cooking down—you don’t want to end up with soup, but you want enough to generously coat the pasta. While the sauce is cooking, cook the pasta (or start it earlier if you chose a style that will take longer than 3-5 minutes). When the pasta is cooked, drain it and return it to the pot. Add the veggies and sausage back into the thickened sauce, then add the finished pasta in with the sauce and toss to combine. Serve hot, with a sprinkling of Parmesan on top, if desired.

Cook’s Commentary

This dish is hearty and packed with flavor—spicy, creamy, salty, and meaty—it’s perfect on a cold day but bright and flavorful enough for warm weather too. Andouille sausage has a distinct flavor like no other sausage and Cajun seasoning amps up the flavor. Bell peppers, onions, and tomatoes create a confetti of colors that swirl into the warm, orange-red color of the sauce created through the blending of heavy cream, chicken stock, paprika, and Cajun spices. You’ve gotta get a quality brand/blend of Cajun seasoning to make this dish perfect (I used McCormick and it was pretty good, but I saw some specialty brands at Fresh Market that looked even better), and the right one will make this dish fantastic.

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Recipe: Lemony Chicken and Rainbow Chard

Ingredients

  • 1-2 bunches of rainbow (or Swiss) chard, stalks chopped and leaves chiffonade* cut
  • Fresh basil leaves, chiffonade cut
  • 1 shallot, finely chopped
  • Fresh lemon juice
  • Fresh lemon zest
  • Butter (salted)
  • Olive oil
  • Chicken stock
  • 2-3 cloves garlic, minced
  • White wine**
  • Salt & Peppers
  • Crushed red pepper flakes
  • Garlic powder
  • 2-4 chicken breasts, cut into slices or cubes
  • Heavy cream
  • Cornstach-and-water mixture***

*Chiffonade means “cut into ribbons.” Cut the leaves from the stalks, roll them into long tubes and slices the tubes into pieces from one end to the other, creating ribbons.

**Cooking wine is fine. No need to break out a nice bottle (unless you plan to drink some with dinner).

***This is used to thicken sauces

 

Directions

Heat butter and a little olive oil in a medium to large skillet over medium heat. Add the chard leaves and stems, basil, lemon juice, lemon zest, shallot, salt, pepper, and a pinch of crushed red paper flakes and let the mixture start to wilt and cook. Add a splash of white wine, a splash of chicken stock, a little more butter and lemon juice, and the garlic and continue to cook. Push the mixture off to the side and add the pieces of chicken; season lightly with salt, pepper, and garlic powder; and cook until cooked through and tender. In the meantime, add heavy cream (about 1/2 pint) and butter (about 2 tbsp.) to a small pot and heat over medium heat until simmering. Add a generous pinch of lemon zest, a splash of lemon juice, garlic powder, and a splash of chicken stock, and continue to cook. Season with salt and pepper and add a little cornstarch-and-water to help thicken the sauce, then reduce the heat to low. The completed chicken will be tender and the chard will have wilted and cooked down. Serve the dish topped with a drizzle of the cream sauce or serve the sauce on the side with a ladle/spoon. If you want a slightly more filling dish, roast some chunks of red potatoes in the oven with a little olive oil and seasoning, then toss with the chicken and chard mixture; toss the mixture with hot pasta; or consider spreading the mixture and a little sauce on toasted ciabatta bread and make a sandwich.

[Check back for a picture. My camera wasn’t cooperating for this one.]

Cook’s Comments

This dish is buttery, tart, bright, and savory all in one. Cooking the chard in butter, white wine, and lemon juice helps create a delicious sauce that coats everything and pools into a lovely little puddle at the bottom of your plate. The velvety, buttery lemon cream sauce is the perfect accomplishment and helps mellow out the tart citrus flavor. Lemon pairs really well with the chard—it’s a bit like eating wilted spinach, but with an earthy flavor that’s perked up by the pop of lemon.