Grandma’s Cajun Chicken & Spaghetti
I’m originally from Louisiana, where my grandma spoke Cajun French as she taught me her spicy chicken spaghetti. —Brenda Melancon, McComb, Mississippi
Ingredients
- 1 broiler/fryer chicken (3 to 4 pounds), cut up
- 1 to 1-1/2 teaspoons cayenne pepper
- 3/4 teaspoon salt
- 3 tablespoons canola oil
- 1 package (14 ounces) smoked sausage, sliced
- 1 large sweet onion, chopped
- 1 medium green pepper, chopped
- 1 celery rib, chopped
- 2 garlic cloves, minced
- 2 cans (14-1/2 ounces each) diced tomatoes, undrained
- 1 can (14-1/2 ounces) diced tomatoes with mild green chiles, undrained
- 1 package (16 ounces) spaghetti
Directions
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1Sprinkle chicken with cayenne and salt. In a Dutch oven, heat oil over medium-high heat. Brown chicken in batches. Remove from pan.
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2Add sausage, onion, green pepper and celery to same pan; cook and stir over medium heat 3 minutes. Add garlic; cook 1 minute longer. Stir in tomatoes. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, until chicken juices run clear, about 1 hour.
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3Cook spaghetti according to package directions. Remove chicken from pan. When cool enough to handle, remove meat from bones; discard skin and bones. Shred meat with 2 forks; return to pan. Bring to boil. Reduce heat; simmer, uncovered, until slightly thickened, 8-10 minutes. Skim fat. Drain spaghetti; serve with chicken mixture.
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