Andouille and Shells

I love and adore one-pot pastas for their easy and typically delicious nature. I know that the recipe below is a lot like THIS Meals with Margaret favorite, but I really believe that is a testament to how these simple steps can be recombined in many ways!

  • andouille shellsIn large pot, saute…
    • 1 pound of andouille sausage, sliced
    • 1 small onion, chopped
    • 1 Tablespoon crushed garlic
  • Once meat is browned and onions are soft, stir in…
    • 1 can of original Ro-Tel
    • 1 1/2 cup chicken broth
    • 1 cup of cream
    • 8 ounces of large shell pasta
  • Cover and let simmer for fifteen-ish minutes, until liquid is absorbed.
  • Once liquid is absorbed, stir in 1 cup of frozen corn and 8 ounces of pepper jack cheese.
  • Heat through and serve to admiring diners!

At my local grocery, cream is sold in a half pint, so I opted to use all of it in this recipe rather than have half a cup sitting in the fridge until it expires. You could lighten the dish up by using half a cup of cream (or milk) and two cups of chicken broth. Just stick to 2 1/2 cups of liquid to eight ounces of pasta. Additionally, this was plenty cheesy, so you could use four ounces of cheese to cut out some fat and calories. Post a comment if you create a version of your own that I ought to test out!

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