Ingredients:

  • 1 lb (450 g) Andouille Sausage (or high-quality smoked sausage), halved lengthwise and sliced
  • 5 lb (680 g) Boneless, skinless chicken thighs, cut into 1-inch cubes
  • 1 tbsp (15 ml) Olive oil (or vegetable oil)
  • 1 large (about 300 g) Yellow onion, diced
  • 1 large (about 150 g) Green bell pepper, diced
  • 2 stalks (about 100 g) Celery, diced
  • 4 cloves Garlic, minced
  • 2 tbsp (30 g) Cajun or Creole seasoning blend
  • 1 tsp (5 ml) Dried thyme
  • 1/2 tsp (2 ml) Cayenne pepper (adjust to heat preference)
  • 2 whole Bay leaves
  • 1 cup (240 ml) Diced tomatoes (canned, undrained)
  • 5 cups (1.2 L) Low-sodium chicken stock (hot)
  • 1/4 cup (60 ml) Dry sherry or white wine (optional, for deglazing)
  • 1 tsp Kosher salt (adjust to taste)
  • 1/2 tsp Black pepper
  • 12 oz (340 g) Penne, Rotini, or other short-cut pasta
  • 2 tbsp Chopped fresh parsley or spring onions (for garnish)

Instructions:

  1. Render Sausage and Brown Chicken: Heat a large Dutch oven over medium-high heat. Add the sliced Andouille and cook until the fat has rendered and the sausage is deeply browned (8–10 minutes). Remove the sausage with a slotted spoon and set aside, leaving the fat in the pot. Add the cubed chicken thighs; cook until browned. Remove and set aside with the sausage. Adjust the fat level: ensure about 2 tablespoons of fat remain in the pot, adding 1 tbsp olive oil if necessary.
  2. Build the Trinity Base: Reduce heat to medium. Add the diced onion, bell pepper, and celery (the 'Trinity'). Sauté until softened (about 8–10 minutes). Stir in the minced garlic, Cajun seasoning, thyme, and cayenne. Cook for 1 minute until fragrant. If using, pour in the sherry or wine to deglaze, scraping up any browned bits (fond), and cook until liquid evaporates.
  3. Simmer and Incorporate Pasta: Stir in the diced tomatoes and bay leaves. Bring to a rapid simmer. Pour in the 5 cups of hot chicken stock and bring the mixture to a rolling boil. Check for salt and pepper, adjusting as needed. Add the uncooked pasta, reserved chicken, and reserved sausage to the liquid. Stir well to ensure the pasta is fully submerged.
  4. Cook and Finish: Reduce the heat to low-medium for a vigorous simmer. Cover the pot partially. Cook for 15–20 minutes, stirring every 3–4 minutes, especially during the last 10 minutes, to prevent sticking and allow the starch to thicken the sauce. Once the pasta is al dente and the sauce is creamy, remove the pot from the heat.
  5. Rest and Serve: Remove and discard the bay leaves. Cover the pot tightly with a lid and let it stand for 5 minutes to allow the flavors to meld. Fluff gently with a fork and garnish generously with fresh parsley or spring onions before serving.