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Ingredients

1 pound chicken breasts or chicken tenders, cubed
1/2 pound Andouille sausage, quartered, then cut into 1/2 inch slices
Scant 2 tablespoons extra virgin olive oil or grapeseed oil (for sautéing)
2/3 cup onions, chopped
1/3 cup celery, chopped
2/3 cup bell pepper, chopped (green or red and green)
2 cloves garlic, diced
2 tablespoons cup green onions, sliced
2 tablespoon parsley, chopped
1/2 teaspoon gourmet celery sea salt
1/2 course gourmet sea salt
1 1/4 teaspoon salt free Bayou Seasoning Blend
2- 3 splashes of Swamp Scum Pepper Sauce or your favorite Cajun hot sauce
Chicken or vegetable broth or water to deglaze the skillet
4 cups uncooked pasta, cooked al dente in boiling salted water

Method

Fill a 2 quart pan with water –3 inches from the top.  Heat the water, covered, over high heat until it comes to a full boil.  Add a teaspoon of sea salt and the pasta.  Cook according to package directions or until al dente – about 5 – 8 minutes. 

While the water is heating, pour enough gourmet olive oil into a heavy skillet (cast iron is best) to just to coat the bottom - about 2 tablespoons.  Heat oil over medium-high heat.  Add the Holy Trinity (onions, celery, bell pepper) and sauté until they just start to turn golden. 

Push to one side of the pan and add the cubed chicken.  Sauté chicken until it just begins to color.  Add sausage and continue sautéing until the chicken is golden brown and some bits stick to the bottom of pan.  Add the garlic and continue cooking a few minutes more.  Do NOT burn the garlic! 

When the pasta is cooked, remove from the heat and drain. 

Add 3 tablespoons broth or water to deglaze the pan (get all that good brown stuff off the bottom of the pan and into the broth) stirring to blend the sautéed vegetables, chicken, sausage, and garlic.  Add the gourmet seasonings and reduce the heat; continue cooking until the chicken is cooked through. 

Add the cooked pasta to the skillet and cook to heat through. 
 

Add another tablespoon or 2 of broth to moisten pasta.  For a richer sauce, add a tablespoon of butter or olive oil to the pan and stir until the butter has melted. 

Taste and adjust seasonings adding more salt, pepper, Bayou Blend Seasoning and Swamp Scum Pepper Sauce, to suit your taste. 

Cook's Notes:

Serve hot and don’t forget to pass the Swamp Scum Pepper Sauce!