Chicken and andouille sausage—a match made in culinary heaven, or at least in my kitchen. Every time I cook with these ingredients, it’s like a mini celebration, with the spicy kick of the sausage meeting the tender, juicy chicken in a dance of flavors that transports me back to a family barbecue on a warm summer’s night. The aroma alone is enough to make you forget your worries, just for a little while, and dive into a world where every bite is an adventure.
Steps
- Prepare the Chicken: Simmer chicken breasts in chicken stock in a saucepan until fully cooked and tender. Remove, let them cool slightly, then shred the chicken and set aside.
- Create Cajun Spice Blend: In a small bowl, mix together paprika, oregano, smoked paprika, cayenne pepper, and thyme to form a spice blend.
- Sauté Shallots: Melt butter in a large saucepan over medium heat, and add diced shallots. Cook until shallots are tender and translucent.
- Prepare the Roux: Incorporate the spice blend into the shallots, then add flour, stirring continuously until the mixture becomes fragrant.
- Complete the Sauce: Gradually whisk in chicken stock, bringing it to a boil before reducing to a simmer until thickened. Stir in heavy cream, season with salt and pepper, and add shredded chicken.
- Cook Sausage and Vegetables: In another pan, heat olive oil over medium heat and cook Andouille sausage slices and diced bell pepper until the sausage is golden brown. Add collard greens and sauté until wilted.
- Cook the Pasta: Boil a large pot of salted water, then add penne pasta, cooking until al dente. Drain the pasta and return it to the pot.
- Combine and Serve: Mix the Cajun sauce with the pasta, sausage, and collard greens. Serve in bowls, garnishing with sliced green onions for added flavor and color.
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Ingredients
- ¾ pound chicken breasts, sliced into 2-inch strips
- 2 cups chicken stock
- 2 teaspoons paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- 3 tablespoons unsalted butter
- 2 medium shallots, diced
- ¼ cup all-purpose flour
- 3 cups chicken stock
- ½ cup heavy cream
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 2 tablespoons extra-virgin olive oil
- 12 ounces smoked Andouille sausage, sliced
- 1 medium green bell pepper, cored, seeded, and diced
- 2 packed cups chopped collard greens
- ¾ pound penne pasta
- ¼ cup thinly sliced green onions
FAQ
- Can I use a different type of pasta for this recipe?
- Yes, you can substitute penne pasta with other shapes such as orecchiette, farfalle, elbows, or ziti, as they all hold the sauce well.
- What can I use as a substitute for collard greens?
- If collard greens aren’t available, you can use other leafy greens like Tuscan kale or chard as a substitute.
- Is there a vegetarian option for this dish?
- To make a vegetarian version, you can replace the chicken and sausage with sautéed mushrooms or other vegetables like diced tomatoes.
- How can I reheat leftovers of this pasta dish?
- Store leftovers in an airtight container in the fridge for up to 5 days. To reheat, add the pasta to a pot or large skillet with 1/4 cup of water, cover, and heat over medium-low, stirring occasionally, until warmed through, which should take about 8 minutes.
- Can I use pre-cooked chicken instead of poaching chicken breasts?
- Yes, you can use store-bought rotisserie chicken or any leftover shredded chicken as a convenient alternative to poaching chicken breasts.
Tips
- Experiment with Proteins: You can substitute the chicken or sausage with sautéed shrimp for a seafood twist, or use store-bought rotisserie chicken to save time on prep.
- Enhance with Extra Vegetables: Consider adding diced tomatoes or sautéed mushrooms to the dish for added texture and flavor.
- Leafy Green Alternatives: If collard greens aren’t available, try using Tuscan kale or chard for a similar hearty texture in the dish.
- Efficient Reheating: Store leftovers in an airtight container in the fridge for up to five days. Reheat by adding the pasta to a pot with a little water over medium-low heat, stirring occasionally until warmed through.
Equipment
- Medium Saucepan
- Large Saucepan
- Large Sauté Pan
- Large Pot for Boiling Pasta
- Whisk
- Chef’s Knife
- Cutting Board
