Recipe Description

Creole Chicken Pasta Soup with Andouille

Ingredients & Instructions

Ingredients:

• 1 Gal. Water
• 3 oz. Karlsburger Chicken Base
• 1lb. Chicken Breast and Thigh Meat (With skin removed but saved)
• 1 lb. Penne Pasta, Al Dante
• 1 Medium Onion, diced
• 2 Carrots, small diced
• 4 Celery Ribs, small diced
• 4 oz. Vegetable Oil
• 8 oz. Andouille Sausage, cut into ¼” Medallions
• 2 oz. Karlsburger Louisiana Cajun Seasoning
• Garnish: Sour Cream, thinned slightly with water

Cooking Instructions:
Slice chicken skin ¼” by 2” long. Cut chicken meat by the same dimensions. In a stainless steel bowl, dust julienne chicken meat with Karlsburger Louisiana Cajun Seasoning and toss until well coated. In heavy bottom pot, add vegetable oil and heat until very hot, but not smoking. Fry julienne chicken skin until crisp. Remove and place on absorbent toweling and reserve for garnish (cracklins.) To oil, add celery, carrot, onion and sauté until onions are transparent. Add chicken meat and andouille sausage and continue to sauté until vegetables are lightly browned. Add 1 qt. water to deglaze pot. Simmer for 15 minutes. Add remaining water and Karlsburger Chicken Base Simmer until base is dissolved and thoroughly incorporated. Season to taste. To serve; ladle appropriate amount into serving bowl or dish. Lace the soup with thinned sour cream, and sprinkle with “Cracklins.” Serve immediately.

Karlsburger Corporate Chef and Owner of American Gourmet Catering; Thomas D. Johnson