Cajun Chicken & Andouille Sausage Pasta

Disclaimer: I’ve never been to Louisiana. I am not French, Creole, Cajun or even the slightest bit southern. “BAM!” sounds ridiculous coming from my mouth. The only qualification I have for preparing a Cajun recipe is that I like spicy food. That being said, this recipe for “Cajun Chicken & Andouille Sausage Pasta” makes my family happy and therefore I am sharing it with you.

advice from my favorite cajun

If I told you my cousin married a man from Louisiana (born in New Orleans and raised in Lafayette), would that help? It does when he clarifies a few things for this midwest farmer’s daughter. I asked him what he would want people to know about Cajun food:

1. Cajun and creole are not the same thing. New Orleans is creole – much more Spanish and Haitian influence and more tomatoes.
2. “Cajun” is a phonetic derivative of the French word “acadian”. Acadiana is the region in south central Louisiana where you find true Cajun food – all of which is based on classical French cuisine and adapted to what could be grown very cheaply as the people were poor.
3. Food and family are the absolute heart of Acadiana – so we pour all of our love for God and each other into our dishes.

I think my cousin married well … don’t you??

cajun + chicken + Pasta

Pasta is not the first thing I think of when it comes to Cajun/Creole food. Rice might be more authentic and could certainly be adapted into this recipe. As is the case with so many recipes, this one seems to be a melting-pot version: taking elements from a variety of cultures (or what’s available in the pantry) and making something different.

Andouille is a French sausage that was brought to Louisiana, as so many wonderful foods are, by immigrants. It is a spicy sausage but I have quickly learned that heat levels vary greatly among different brands. The one used for this post was disappointingly mild … which might be perfect for you. My best advice is to ask and try. Before adding all the cooked sausage to the dish, try it. If it’s too spicy, don’t add it all. If it’s not spicy enough, consider adding more cayenne pepper or Tabasco sauce. Make notes on the brands you like or don’t like on the recipe so it will turn out perfect next time.

There are many Cajun seasoning blends on the store shelf and, like the Andouille, they vary in heat levels too. It is not difficult to make your own blend and it is always a good idea to look for a recipe by someone you trust. In this case, I’d go to Emeril Lagasse. Here is his recipe for Creole Seasoning. Yes, it’s “creole” instead of “cajun”. There is no intent to mislead or misrepresent. It will be delicious.

Just say “BAM!” when you add it and all will be well.

recipe