Spicy Cajun Goulash
Andouille sausage, chicken, trinity, Louisiana hot sauce, and cheese. A spicy cajun version of your mom's classic goulash that cooks in one pot in about 30 minutes!
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  • 1(13.5 ounce) package andouille sausage, sliced into rounds
  • 1cup cooked chicken, chopped*
  • 1cup (1 small) chopped onion
  • 1/2cup (1 medium) chopped green pepper
  • 1/2cup (1 stalk) celery
  • 2cloves minced garlic
  • 2cups chicken broth
  • 1(14.5 ounce) can diced tomatoes
  • 1cup half & half or milk
  • 16ounces elbow macaroni, uncooked
  • salt to taste
  • Louisiana hot sauce to taste
  • 1cup (4 ounces) monterey jack cheese, grated**
  1. In a large skillet with a lid over medium heat, lightly brown sausage, 3-4 minutes. Drain, if necessary. Return to skillet.
  2. Add chicken, onion, green pepper, celery, and garlic. Cook, stirring frequently, until vegetables are softened, about 3-4 minutes.
  3. Stir in chicken broth, diced tomatoes, half & half, and uncooked macaroni. Season with salt and hot sauce to taste.
  4. Bring to boil; cover, reduce heat and simmer, stirring occasionally, until pasta is cooked, 13-15 minutes.
  5. Remove from heat, top with cheese. Cover until cheese is melted.
Recipe Notes

*Substitute cooked ham or cooked shrimp for the chicken. If using shrimp, add it at the end right before the cheese just to heat through.

**Colby-jack cheese works great, too. If you like it extra spicy, try pepper-jack.



Adapted from: Damn Delicious