Cajun Chicken and Andouille Dirty Rice Pasta

• 8 oz dried rice pasta
• 1 lb boneless, skinless chicken breasts, diced
• 6 oz andouille sausage, diced
• 1 cup diced bell pepper
• 1 cup diced onion
• 3 cloves garlic, minced
• 2 tbsp Cajun seasoning
• 1 ½ cups chicken broth
• ½ cup diced celery
• 2 tbsp olive oil
• 2 tbsp tomato paste
• 1 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp chopped fresh parsley for garnish
• Juice of 1 lime

Steps

1. 1 Cook the pasta according to package instructions; drain and set aside.
2. 2 In a large skillet, heat olive oil over medium heat. Add chicken and sausage, cook until browned.
3. 3 Add onions, bell peppers, and celery. Sauté until softened.
4. 4 Stir in garlic, Cajun seasoning, and smoked paprika; cook for 1 minute.
5. 5 Add chicken broth and tomato paste. Bring to a simmer and cook for 10 minutes.
6. 6 Stir in cooked pasta. Simmer for another 5 minutes until the sauce thickens.
7. 7 Remove from heat and stir in lime juice.
8. 8 Serve garnished with chopped parsley.

Equipment

• Large skillet
• Pot for pasta
• Cutting board and knife
• Measuring cups and spoons

Variations

• Add shrimp for a seafood twist.
• Use turkey sausage for a leaner option.

Substitutions

• Substitute rice pasta with regular pasta if preferred.
• Use smoked paprika in place of some of the Cajun seasoning for a milder flavor.

Pairings

• A chilled glass of Sauvignon Blanc complements the spicy kick.
• Sweet iced tea for a refreshing Southern touch.

Nutrition

Tips

• For a quicker meal, use pre-cooked chicken and store-bought diced andouille.
• Adjust the amount of Cajun seasoning to your preferred spice level.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of broth or water to maintain moisture.

Freezing: Freezes well for up to 2 months. Thaw in the fridge overnight and reheat gently on the stovetop.

Serving Suggestions

• Pair with a crisp green salad and crusty bread.
• Serve with a side of cornbread for a complete Southern meal.

FAQ