When I went to the market last week to buy Italian sausage for my fennel, sausage and asparagus recipe, they were out, so I bought andouille instead. I ended up going to a different market later in the week, found Italian sausage and put the andouille in the freezer. My friend (ok, so maybe he’s really my boyfriend) is a big fan of jambalaya, so I offered to make it for him. Turns out he’s actually a fan of jambalaya pasta, something I’ve never heard of and sent me a recipe to try from Delish. To me, the pressure is on when you’re making someone’s favorite dish. You know it’s not going to be the same, but you also don’t want to ruin it for them. Luckily, he’s going down the rabbit hole with me as I try out new savory recipes. I get the practice while he helps me make the dishes, and gets a home cooked meal every week!
We made the sauce a little creamier than the recipe called for, and added parmesan cheese. The Cajun flavor was not overpowering and allowed the spicy andouille to shine through. I also removed the casing from the andouille. I prefer chunks of sausage instead of slices. We both loved it. I think the recipe serves four, but we liked it so much, it served two!
- 1 tablespoon extra-virgin olive oil
- 1 medium onion (diced (white or yellow is fine))
- 2 bell peppers (chopped (1 red, 1 orange))
- 2 pieces andouille sausages with casing removed (cut crosswise into 1" thick)
- 2 cloves garlic (minced)
- 1 ½ teaspoons Cajun seasoning
- 2 pieces skinless (boneless chicken breasts, chopped into 1")
- kosher salt
- black pepper
- 10 oz . penne pasta
- 4 cups chicken broth
- 1 15- oz can diced tomatoes (do not drain)
- 1 cup shredded sharp cheddar
- ½ cup heavy cream
- 1/8 cup grated parmesan cheese
- fresh parsley (chopped (for garnish))
Heat olive oil in a large skillet over medium heat. Add the onions and bell peppers and sauté until beginning to soften. Add the sausages and cook until browned all over. Stir in the garlic and cook until fragrant, about 30 seconds. Add the chicken and Cajun seasoning. Season everything with salt and pepper to taste. Cook, stirring often, until the chicken is cooked through.
Add the penne and stir until coated in the sausage and peppers, then pour over the diced tomatoes and chicken broth. Simmer until the pasta is al dente and almost all of the liquid is absorbed, about 20 minutes.
Stir in the heavy cream, cheddar and parmesan. Garnish with parsley and serve.