Skip to main content New<> this month
Get the Allrecipes magazine

Andouille and Chicken Creole Pasta

Rated as 4.3 out of 5 Stars

"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!"
Added to shopping list. Go to shopping list.

Ingredients

45 m servings 410
Original recipe yields 8 servings

Directions

{{model.addEditText}} Print
  1. 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.
  2. 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.
  3. 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


Per Serving: 410 calories; 13.4 51.5 21.6 36 1059 Full nutrition

Explore more

Reviews

Read all reviews 133
  1. 178 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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)...

Most helpful critical review

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.

Most helpful
Most positive
Least positive
Newest

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)...

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 - ha...

This has become a signature dish for me. I use 1 chix breast, 1/2 pound cooked P/d shrimp and Chicken Andouille sausage. I like spicy but also like flavor, I use Zatarain's Creole seasoning and ...

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.

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.

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...

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 d...

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 use...

We loved this spicy pasta dish! We even added the cayenne pepper. (We're from South Louisiana.) I would highly recommend this to anyone.