I’m going to admit my envy of Cajuns right now. I am fascinated by their culture, language, music and food. I have never been to Louisiana, let alone New Orleans. It’s on my Bucket List of places to go on of these days.
- 2 tbsp. vegetable oil, divided
- 1/2 lb. boneless, skinless chicken breasts, cubed
- 1/4 tsp. Cajun seasoning, or to taste
- 1 lb. andouille sausage, sliced lengthwise and chopped
- 1 small onion, chopped
- 1/2 green pepper, chopped
- 3 cloves garlic, minced
- 1 can (28 oz.) diced tomatoes, undrained
- 1 cup chicken broth
- 1 cup shell macaroni
- 1 tsp. dried basil
- 1 tsp. dried thyme
- 1/2-1 tsp Cajun seasoning
- 1/2 cup heavy cream (optional)
- Salt and pepper to taste
- Heat 1 tbsp. of the oil in a Dutch oven over medium-high heat.
- Sprinkle the chicken pieces with the ¼ tsp. Cajun seasoning. Add the chicken and brown on all sides. Remove the chicken to a paper towel lined plate and set aside.
- In the same pan, add the remaining 1 tbsp. of oil and the sausage and cook until browned on all sides. Remove the sausage to a paper towel lined plate and set aside.
- Add the onion and green pepper to the pan and cook until tender, about 3-5 minutes. Add the garlic and continue to cook for about another minute.
- Stir in the tomatoes and chicken broth. Bring the mixture to a boil and add the pasta, chicken, sausage, basil, thyme and Cajun seasoning. Return the mixture to a boil. Reduce heat to medium-low, cover and cook for 20-25 minutes or until the pasta is tender and most of the liquid is absorbed. Add the heavy cream and cook another 5 minutes or until the sauce thickens slightly. Season with salt and pepper.
Amount Per Serving: Calories: 663Total Fat: 43gSaturated Fat: 12gCholesterol: 109mgSodium: 1376mgFiber: 6gSugar: 8gProtein: 34g
I hope you enjoy!
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