Okay people! I was supposed to share this recipe for my Creole Spaghetti over a year ago. I do apologize. Life got in the way.
There was a major car accident that I was in. Like ten cars hit me. Two trucks directly. Let’s just say I’ve been through a lot but due to the grace of God I survived and am thriving.
I know some of y’all wondered where I’ve been? Just know I’m so very blessed and happy to be back to work and sharing new recipes with y’all.
This recipes slightly different, but just as delicious.
Did I mention my Cajun Lasagna is my most popular recipe ever?
It’s a must make when you have the time and the folks to eat it. It’s huge!
Back to our spaghetti.
I start off with fresh andouille and Italian sausage. I also use ground turkey.
You can use ground beef if you prefer. I’ve used turkey for over twenty years and it’s just a habit.
I get my fresh andouille sausage from Sprouts Market.
I’ll make andouille sausage for the blog for those of you who would like to make it from scratch or can’t find it in your area.
I also used fire-roasted tomatoes because Summer makes me put them in everything as I told y’all last week.
I gotta keep my baby girl happy. Otherwise, she’ll call the food police on me.
This young lady doesn’t play with her food. She’s hard on her mama. My biggest critic. lol
It’s really simple to make. Just saute your veggies in olive oil. Add the meat and brown those up. Add a little tomato paste.
Now for the fire-roasted tomatoes and broth. Allow that to cook for around thirty minutes.
Stir in fresh Italian parsley and our sauce is ready to eat.
Cook up a batch of your favorite pasta and enjoy!
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
- 1 lb andouille sausage, fresh, casing removed
- 1 lb Italian sausage, fresh, casing removed
- 1 lb ground turkey
- 1 lb spaghetti pasta, cooked according to package directions
- 1 red onion, diced
- 1 bell pepper, diced
- 1 stalk celery, diced
- 1/2 bunch Italian parsley, minced
- 4 cloves garlic, minced
- 2 cups chicken broth
- 2 28oz. cans crushed fire-roasted tomatoes
- 1 6oz. can tomato paste
- 1 1/2 tablespoon creole seasoning
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon Italian seasonings
- 1 teaspoon crushed red pepper
- 1 teaspoon sugar
- extra virgin olive oil
- Mix seasonings and set aside.
- In a large soup pot heated over medium heat add 2 tablespoon of olive oil, add onion, bell pepper, and celery.
- Saute for about 5 minutes, add garlic and cook 1 minute more.
- Add ground turkey, Italian sausage, and andouille sausage and break apart.
- Season with 1 tablespoons of seasoning blend and cook until browned about 15 minutes.
- Add tomato paste and mix well, cook for 5 more minutes.
- Season with 1 tablespoon more of spice blend and mix well.
- Add tomato sauce and chicken broth, season with remaining seasoning blend and mix well.
- Lower heat to medium-low and cook uncovered for 30 minutes, stirring occasionally.
- Add chopped parsley and mix well and allow sauce to cook about 15 more minutes.
- Bring a large pot of salted water to boil. Cook spaghetti according to package directions.
- Drain spaghetti, rinse in hot water, drain again, coat in olive oil to prevent sticking.
- Top pasta with hot spaghetti and serve immediately.
- NOTE: you can mix the pasta with the spaghetti sauce the way my mama does it.
- I don’t do that because I often freeze the leftover sauce and it doesn’t taste the same if mixed with pasta.