In an ideal world, this recipe would use a good quality spicy sausage. As I’ve said previously, the best I can do is a decent chorizo. It’s not the same, but it’s as good as I can get. My creole recipes are regularly compromised by a lack of lack of authentic ingredients, my cajun rcipes even moreso. Afterall, when’s the last time you came across a squirrel or opossum in Tescos? The best I can come up with is roadkill, or if I need something fresher, maybe next door’s cat. I digress…
This recipe would be great with chicken or shellfish (not that this is something I’d try – anyone who knows me will tell you that hate fish of all kinds, so my holiday in New Orleans was a little limited from a culinary perspective…)
Cooking Time – approx 30 minutes
- 2 tbsp Olive Oil
- 2 Onions, finely chopped
- 3 stick Celery, finely chopped
- 1 Green Pepper, finely chopped
- 3 cloves Garlic, crushed
- 2 tsp Cajun Seasoning
- 120g Chorizo, diced
- 2 tbsp Plain Flour
- 1 glass Dry White Wine
- 125ml Vegetable Stock
- 250ml Double Cream
- 120g Chestnut Mushrooms
- 250g fresh Pasta Shapes
- Sweat the onion, celery and pepper in the olive oil for 3-4 minutes, and stir in the garlic and cajun seasoning. Cook for another minute
- Add the sausage and cook through for 5 minutes of so, releasing the oils from the chorizo
- Stir in the flour well and add the wine and stock. Continue to stir well, ensuring no lumps form. Bring to the boil for a couple of minutes to burn off the alcohol then stir in the cream.
- Add the mushrooms and stir well. Cover and simmer for 5 minutes.
- In a seperate pan, cook the pasta in salted water and drain.
- Stir the cooked pasta into the sauce and serve with a chilled dry white wine.