I apologize for the second recipe containing Andouille sausage this week. Clearly, I’m trying to avoid wasting food. With all the recipe testing I do, there’s a lot of wasted food. Sometimes, I bring down a finished dish for my doormen – or, I’ll put a meal in the fridge for Lu to try when he gets home. But, it’s hard to avoid wasting ingredients. If you bought Andouille sausage for Tuesday’s dish, you’ll be happy to see this recipe today!
As mentioned on Tuesday, I went to the Paulus Hook Farmer’s Market on Saturday and loaded up on fresh produce, including onions, kale, and zucchinis. In an effort to use the kale and andouille sausage, I thought a nice smoky, spicy Cajun dish would be just perfect. Normally when you think “cajun” you think butter, butter, and more butter. Deeee-lish, right? Since we’re Inspiralized and always try to be our healthiest when cooking, I used Chobani’s 0% nonfat plain Greek yogurt to make this sauce creamy and indulgent – without the love handles!
At first, I was nervous to use the Chobani, because Greek yogurt tends to be a bit bitter, but it worked. I love using Greek yogurt in my pasta sauces so much, that I’m going to soon devote an entire blog post to the concept.
The smokiness of the paprika and Cajun seasoning mixed with the fluffiness of the Greek yogurt is an excellent taste and the kale surprisingly absorbs the sauce, creating a pasta dish jam-packed with great texture, flavor and smell. Now, let’s just book our ticket to New Orleans for a walk down Bourbon Street…..
Instructions with Pictures
Place a large skillet over medium-high heat and spray with olive oil cooking spray. Add in the chopped kale and cook until kale is wilted. Set aside.
In the same skillet, place in the andouille sausage. Cook for 2 minutes and then flip over, add in the garlic and cook for another 2-3 minutes. When done, pour out garlic and sausage onto a plate and set aside.
In the same skillet, place in the olive oil. Once oil heats, add in the onions and garlic. Cook for about 2 minutes or until onions become translucent and begin to soften. Add in the paprika, chili powder, and Cajun seasoning and stir around with onions to combine thoroughly.
Add in the chicken stock and cook until reduced (no more liquid left!) Then, add in the Chobani Greek yogurt and stir to combine.
Add the zucchini pasta, cooked sausage, and cooked kale into the skillet. Cook the zucchini for about 2-3 minutes or until noodles soften and are heated completely.
Plate and enjoy! Garnish with fresh chopped parsley (optional).