Photo by Steve Wiley

Here'a another easy to make dish from Steve Wiley's kitchen, Chicken & Andouille Rotini.


3 boneless chicken breasts, Tony Chchere's Creole seasoning, C'est Tout trinity mix, 2 16 oz. packages tri - color rotini, 3 cans cream of mushroom soup, 1-1/2 cans evaporated milk, 1 lb. Savoie's andouille sausage.

I seasoned the chicken with Tony's and baked it for an hour at 300 degrees in a covered black pot. While that was cooking, I cut up the andouille and put it in  a pot  of water to boil. Why? to melt the fat and let some of it run out, reducing the fat content. I soaked one cup of the  dehydrated trinity mix in hot water for about 30 minutes, and cooked the rotini for 10 minutes. Mix it all together. C'est Bon, If I say so myself.


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