- 2 Tablespoons extra-virgin olive oil
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1/2 pound andouille sausage (pork or chicken) halved and cut into 1/4-inch slices
- 4 bonless skinless chicken thighs cut into 1/2-inch pieces
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1 small onion halved and sliced
- 1 red and green bell pepper sliced
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3-4 cloves garlic minced
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1 pound of fettuccine pasta or similar
- 1/2 cup heavy cream
- 1/2 cup of Uncle Dibbz King Creole Blend (No salt or Original)
- 5 cups of chicken broth
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1 cup freshly grated Parmesan cheese plus more for garnish
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Freshly chopped green onion for garnish
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Heat the olive oil in a large skillet over medium-high heat. Add chicken and season with 1/4 cup of
Uncle Dibbz King Creole Blend and cook for 2-3 minutes to sear slightly. Then add the sausage and cook.
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Add the onions and cook for 5 minutes, stirring occasionally. Add the sliced peppers, garlic and remaming
Uncle Dibbz King Creole Blend. Continue to cook and stir for another 3-5 minutes until onions have softened and peppers are tender-crisp.
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Add the uncooked pasta and chicken broth. Bring to a boil over high heat. Cover and reduce the heat to medium-low, simmering until the pasta is al dente and about 10 mins. (Stir every 2 mins)
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Add the heavy cream. Cook and stir until slightly thickened enough to coat the back of a spoon. Remove from heat and stir in the Parmesan cheese.
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Serve with additional Parmesan cheese and chopped green onion sprinkled on top. That's good Shawty!
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Where can I get “Unlce Dibbz King Creole Blend? I’m going to make the Bayou Pasta Bowl.