Are you familiar with Andouille sausage, which has its origins in Brittny, France. It is a smoked meat using pork.
The sausage is used in used in Louisiana Creole culture. It is a sausage much like Mexican style chorizo as some Andouille sausage makers also use the gastrointestinal system of the pig.
Andouille is made from smoked pork, garlic, pepper, onions, wine, and seasonings.
Most Andouille is made from a Boston Butt roast. The sausage is doubled smoked, as once the casing is stuffed, it is smoked again.
Andouille is not a high fat sausage, with lots of pepper flavor, though it has a slight heat to it.
Basil Pesto Linguine
16 ounces of cooked linguine
1 lb. of chicken breasts, about 2, skinless and boneless
2 Andouille sausage links, about ½ pounds
½ cup fresh basil pesto (link here for recipe – History of Pesto Sauce)
15 cherry tomatoes (about), sliced in half to measure 1 cup
Cook linguine according to package instructions.
Meantime, slice chicken breasts horizontally 2 to 3 times, depending on thickness of the breast meat. Cut slices into 1-inch chunks, set aside.
Place a large frying pan over medium heat and add 2 tablespoons of avocado oil.
Next slice links down the middle and remove meat and place into pan and start moving meat around with a spatula, so meat falls apart into small chunks.
Now add chicken, and continue to cook, until both meats are cooked, and chicken is no longer pink, but oblique. Next add basil and mix in.
Now add tomatoes and cook until tomatoes skins start to wrinkle, about 5 to 7 minutes.
Add cooked linguine and mix meat and pasta together.
Place pasta onto a serving platter, then plate and serve.
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