creamy cajun chicken andouille

(2 ratings)
Recipe by
Marissa Hasting
whitewater, WI

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!

(2 ratings)
yield 8 -10 (maybe more)
prep time 5 Min
cook time 40 Min
method Stove Top

Ingredients For creamy cajun chicken andouille

  • 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)

How To Make creamy cajun chicken andouille

  • 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. :)

Categories & Tags for Creamy Cajun Chicken Andouille:

ADVERTISEMENT