• 2 tablespoons butter
  • 1 pound boneless skinless chicken breast, cut into 1-inch pieces
  • 1 pound andouille or smoked sausage, cut into ½-inch rounds
  • 2 cups Trinity, recipe follows
  • 2 cups chopped fresh tomatoes
  • 1 cup chicken broth
  • 2 cloves garlic, minced
  • 2 tablespoons Creole Seasoning, recipe follows
  • 1 pound linguine, cooked and kept warm
  • ¼ cup chopped green onion
  1. In a large Dutch oven, melt butter over medium-high heat. Add chicken and sausage; cook until lightly browned, about 5 minutes. Remove and set aside.
  2. Add Trinity to pot and cook until softened, stirring occasionally, 6 to 7 minutes.
  3. Add chicken and sausage, tomatoes, chicken broth, garlic, and Creole Seasoning to pan. Bring mixture to a boil, then reduce heat to medium, cover, and simmer until chicken is cooked through, about 15 minutes.
  4. Stir in cooked pasta and green onion.
Recipe by Louisiana Cookin at