SPICY..SPICY..SPICY!!! Hope y'all like it hot, cuz that's how you're gettin'it!! Add some cayenne pepper if you like it even spicier!

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt the margarine in a large skillet over medium-high heat. Cook sausage and chicken with the Creole seasoning until the meat is about halfway done. Add the mushrooms, green onion, green pepper and red pepper. Saute over medium heat until the mushrooms begin to shrink, about 10 minutes.

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  • Stir in the chicken broth and milk, season with lemon pepper and garlic powder, and reduce the heat to medium-low. (Now is a good time to start boiling water for the pasta.) Mix together the cornstarch and cold water until dissolved - I like to use a coffee mug. Stir into the skillet. Cook, stirring gently, until the sauce returns to a boil. Boil for one minute, then remove from heat and set aside. Serve hot over cooked pasta.

  • Place pasta in a large pot of lightly salted water. Boil for 8 to 10 minutes, or until pasta is al dente. Drain.

Nutrition Facts

409.7 calories; protein 21.6g 43% DV; carbohydrates 51.5g 17% DV; fat 13.4g 21% DV; cholesterol 36mg 12% DV; sodium 1059.4mg 42% DV. Full Nutrition

Reviews (134)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/15/2007
Loved it!! I love creole & cajun food but am not too fond of rice this was great because the sauce was the right consistency for pasta (which isn't always the case if you swap pasta for rice). I read all the comments regarding the spiciness and the amount of creole seasoning & saltiness. I think it has a lot to do the the brand of seasoning you use as well as your family's tastes. I keep 2 or 3 different kinds in the spice rack they vary greatly in heat and I know how much of each one my family can tolerate & how salty they are. I would never put 3T in of a seasoning blend I wasn't familiar with. As it was I used 1T of my hot one to give it heat (we like heat) and 2T of a mild one to give it a depth of creole flavor besides hot. Read More
(38)

Most helpful critical review

Rating: 2 stars
06/05/2003
Would not make this again. No one cared for this and ended up throwing it away. Too much preparation and time involved to yield such an unappealing dish. Read More
(21)
182 Ratings
  • 5 star values: 91
  • 4 star values: 71
  • 3 star values: 10
  • 2 star values: 5
  • 1 star values: 5
Rating: 4 stars
09/15/2007
Loved it!! I love creole & cajun food but am not too fond of rice this was great because the sauce was the right consistency for pasta (which isn't always the case if you swap pasta for rice). I read all the comments regarding the spiciness and the amount of creole seasoning & saltiness. I think it has a lot to do the the brand of seasoning you use as well as your family's tastes. I keep 2 or 3 different kinds in the spice rack they vary greatly in heat and I know how much of each one my family can tolerate & how salty they are. I would never put 3T in of a seasoning blend I wasn't familiar with. As it was I used 1T of my hot one to give it heat (we like heat) and 2T of a mild one to give it a depth of creole flavor besides hot. Read More
(38)
Rating: 4 stars
10/07/2003
Very good recipe! I didn't have creole seasoning so I made up a batch of "Creole Seasoning Blend" - a recipe from this site and only used 1 TBLS of it. Although I thought it was pretty mild - had it been any spicier my family wouldn't have been able to eat as much as they did. Also I reduced the garlic powder/lemon pepper seasoning by half (again to keep it kid friendly) and used regular chicken broth. If you like "spicy" foods I'd use 2 TBLS of seasoning and if you like it "hot" I'd use all three. Since it was now only mildly spiced my family gave this dish 2 thumbs up! Thanks Michelle. Read More
(36)
Rating: 5 stars
04/04/2020
Been making it for years. I use Chicken andouille sausage I sometimes add shrimp as well. I use red and yellow peppers and I cut the spices in half, 1 tsp for lemon pepper and garlic powder. I start with 1 tbsp. of creole seasoning. You can always add more never less. I always use butter and now I even use Ghee when I have it. I have used chickpea linguine but still prefer the standard. Read More
(33)
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Rating: 2 stars
06/05/2003
Would not make this again. No one cared for this and ended up throwing it away. Too much preparation and time involved to yield such an unappealing dish. Read More
(21)
Rating: 5 stars
01/07/2004
GREAT!!!! Very Spicy like it says I wouldn't reccomend adding the cayenne because that would make it overly spicy but a really great dish. Everyone loved it! Would make it again. Read More
(17)
Rating: 5 stars
01/31/2011
We really liked this!!! The Man is a huge gumbo fan and said it 'smelled' like N'Awlins. Like another reviewer I didn't have creole seasoning so made up a batch of my own from another recipe from this site. We also like spicy so we added a few fresh chiles. I will make this again. Read More
(14)
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Rating: 5 stars
11/17/2006
I reduced the quantity to serve 2 people and at first used 1 1/2 tsp of creole seasoning. Well I figured I could add the remaining tsp of seasoning to give some more flavour and WOW!!! This dish brought some heat I followed the recipe w/ the exception I didn't add the green onions (due to allergy reasons). I opted to use baby bella mushrooms and for the creole seasoning I used the bayou blast that Emeril makes. Had no trouble w/ the sauce thickening up. This was a pretty tasty dish...and wow did I mention it brought some heat?! Will post a picture. Read More
(12)
Rating: 4 stars
06/05/2003
We loved this spicy pasta dish! We even added the cayenne pepper. (We're from South Louisiana.) I would highly recommend this to anyone. Read More
(10)
Rating: 4 stars
04/26/2010
The flavor combo is excellent however I did not read the reviews beforehand and I agree with many in that it is entirely too salty and I like salt. I'm not sure if it was the creole season I used (Tony's) or the fact that I didn't use low sodium broth? This was my first time to try Andouille and I loved the flavor. I sliced instead of diced it but this would have not altered the flavor of the dish. I will definitely make this again and just cut back on the creole season and use low sodium broth. One other note is that I grilled my sausage first and then just added it in the end but only because I like my sausage really brown/black:) Read More
(10)