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! Oh yeah!
Spicy andouille sausage, diced chicken, trinity, tomatoes, pasta. Add Louisiana hot sauce and melt cheese over the top and you get Spicy Cajun Goulash. Definitely not the goulash your mom used to make.
This goulash is fast, crazy easy, and it all cooks in one pot. Even the macaroni. One pot. Fast. Easy. Life is good!
What makes it cajun? Glad you asked. Trinity for one, that lovely combination of onions, green pepper, and celery that is crucial to a cajun dish. Andouille sausage; spicy, smoky, so full of flavor. And a few shots of Louisiana hot sauce, for good measure.
Andouille (pronounced ahn-DOO-ee) can be a bit fatty depending on the brand. Cooking it for a bit will render out some of the fat. You only need a small amount to cook the trinity in so drain off any excess. But don’t get rid of it all, there’s a ton of flavor there.
Toss in the chicken, veggies, and garlic.
Add the chicken stock, tomatoes, and uncooked macaroni.
Then pour in the half & half.
Next, shake in a few dashes (or more) of hot sauce.
Cook until the pasta is tender.
Finally, top with cheese. A little extra if you have it won’t hurt a thing. If you want to amp up the spice, try using pepper-jack.
Boom! Spicy Cajun Goulash. Could this be classified as fusion cuisine? I think so.