One-Pot Cajun Chicken and Sausage Alfredo Pasta. That’s a mouthful!
This recipe was at the end of a blog post that I neither had the time nor patience to read. The photos are beautiful and show most, if not all, of the ingredients. I love that. What happens with me is: I already have chicken going in the slow-cooker where I know it will be cooked to perfection. My dilemma is getting a recipe together in time for dinner. Why don’t I plan better? I can’t. Literally. Chicken in the pot is a good sign! So, I skim over the recipe and check to see if I need anything from the store. Here, I only needed the sausage and more cream. This would be easy–fresh parsley in the backyard, bulk garlic from Costco, as well as pasta, spices, and my favorite chicken “stock” Better Than Bouillon are all always on hand.
Sometimes I’ll grab the few ingredients I need for several recipes, but I really do need to get out of the house everyday. Today, was a quick-stop day.
A package of quality Andouille sausage, slice the links on a bias, brown in a couple tablespoons of olive oil. Add minced garlic, stock, and then cream. Here is where not reading all the directions ahead of time (or at least, thoroughly, became a problem…or a bump in the process). I had a pot of water going in which I planned on cooking the pasta. Looking at the pan with the sausages and stock, I realized I missed something because the cream was not going to fit. I could blame the stock; Better Than Bouillon is added to water to make as much as you need and maybe I wasn’t paying attention to the quantity of liquid I would be using. I could also blame pan use. Stock pots were not made for browning meat, but this recipe clearly states in the name that it’s a “one-pot” dish.
Anyway, I caught it at the right time (really, this is just not a one-pot dish–the chefs will tell you!); after adding the stock to the pan with the sausages which “deglazes” the pan getting all the “yummy bits”, as my chef friend calls it, off the bottom of the pan from browning the meat, and before adding the cream which potentially could stick to the pan. Everybody into the stock pot. Continuing from there, it worked out perfectly.
1½ T sea salt
1½ T cayenne
1½ T paprika
1½ T garlic powder
1½ T fresh ground black pepper
T dried chopped onion
T dried oregano
Optional: T dried thyme
I had cooked the chicken separately and so chopped it and added it with the cream, pasta, and parmesan cheese (where the author used fresh grated parmesan which I didn’t know until looking up the website to cite–I used what I have unless I know it will compromise the integrity of the recipe).
What’s left of our backyard parsley after last month’s heat wave. Sprinkled on top!
Amazing flavor, just the right amount of heat (which is variable)! This one’s a keeper!