This is one of my favorite New Orleans’ dishes that the whole family will love! I created this simplified version for the City of New Orleans’ Mayors Office of Cultural Economy as part of their Virtual Series – Embrace the Culture.
1 pound linguine pasta
1 pound andouille or smoked sausage, cut into 1/4” half moons
1 cup diced onion or trinity
1 14.5 ounce can diced tomatoes
1 cup chicken stock
1 tablespoon Creole seasoning
Cook pasta according to package directions and set aside. In a large pan over medium high heat, brown sausage for 5-7 minutes. Add onion and sauté for 3-5 minutes, until onions are translucent. Stir in tomatoes, chicken stock, and Creole seasoning and simmer for 10 minutes. Mix in cooked pasta and serve.