Best 2 Bold Firehouse Sausage Creole Macaroni Recipes

Indulge in a culinary journey with our Firehouse Sausage Creole Macaroni, a symphony of bold flavors and textures that will tantalize your taste buds. This hearty and satisfying dish combines the smoky spiciness of firehouse sausage with the rich, aromatic flavors of Creole seasonings, all enveloped in a creamy, cheesy macaroni base. Experience a burst of flavors with every bite as the spicy sausage, tender macaroni, and melty cheese come together in perfect harmony. Our curated collection of recipes offers a range of variations to suit your preferences, from a classic Creole macaroni to a spicy Cajun twist. Embark on this culinary adventure and create a dish that will leave you and your loved ones craving more.

Check out the recipes below so you can choose the best recipe for yourself!

CREOLE MACARONI AND CHEESE

Creole Macaroni and Cheese image

Use the best aged cheeses you can find. Any andouille sausage will work, but do not substitute. Just leave it out if you can't find any.

Provided by F. Craig Littlejohn

Categories Meat and Poultry Recipes Pork Sausage

Time 45m

Yield 8

Number Of Ingredients 15

Ingredients

1 (8 ounce) package elbow macaroni
1 cup andouille sausage, diced
4 tablespoons butter
¾ cup bread crumbs
½ cup grated Parmesan cheese
1 onion, chopped
2 stalks celery, chopped
1 tablespoon all-purpose flour
½ teaspoon paprika
½ teaspoon prepared mustard
1 ½ cups milk
1 cup grated Gruyere cheese
1 ½ cups shredded Cheddar cheese
kosher salt to taste
black pepper to taste

Steps:

Cook macaroni in a large pot of boiling water until al dente. Drain.
In a small pan, cook the andouille sausage over medium heat until done. Set aside. In the same pan, melt 1 tablespoon butter over medium heat. Add bread crumbs, and stir to coat. Cool, and then mix in Parmesan. Set aside.
In a medium saucepan, melt 1 tablespoon butter. Saute onions and celery until translucent. Transfer to a bowl.
In the same saucepan, melt 1 tablespoon butter over medium heat. Whisk in the flour, to make a white roux. Try not to let the roux brown at all, it should be white. Mix in paprika and mustard, then stir in milk. Bring to boil over medium heat, then add Gruyere and Cheddar cheeses. Simmer, stirring often, until thick enough to coat the back of a spoon, about 10 minutes. Season with salt and pepper to taste.
Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 in pan, or similar sized casserole dish. Transfer cooked macaroni to the dish, and toss in the andouille sausage and sauteed vegetables. Stir in the cheese mixture. Sprinkle the breadcrumb and Parmesan mixture evenly over the top.
Bake for 20 minutes, or until crust turns golden brown.

Nutrition Facts : Calories 481.2 calories, Carbohydrate 34 g, Cholesterol 76.7 mg, Fat 28.6 g, Fiber 1.8 g, Protein 21.5 g, SaturatedFat 15.1 g, Sodium 656.2 mg, Sugar 4.5 g

CREOLE SAUSAGE PASTA

Creole Sausage Pasta image

My husband and I created a delicious okra creole recipe years ago. We use a lot of different kinds of meat and one day decided to try it out with Italian sausage. It was a huge hit! I make a batch on Sunday and we enjoy the leftovers during the week!-Lisa Nelson, Bluffton, South Carolina

Provided by Taste of Home

Categories Dinner

Time 1h10m

Yield 8 servings.

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
2 packages (17.63 ounces each ) Italian sausage links, casings removed
2 medium onions, chopped
8 green onions, chopped
1 medium green pepper, chopped
6 garlic cloves, minced
1 cup white wine
2 cans (28 ounces each) diced tomatoes, undrained
1 package (16 ounces) frozen sliced okra
1 can (8 ounces) tomato sauce
2 tablespoons reduced-sodium soy sauce
1 tablespoon Louisiana-style hot sauce
1/4 teaspoon salt
1/2 cup minced fresh parsley
1 pound uncooked rigatoni
1/2 cup shredded Parmesan cheese

Steps:

In a Dutch oven, heat oil over medium heat. Add sausage, onions, green onions, pepper and garlic; cook 12-15 minutes or until sausage is no longer pink, breaking up sausage into large crumbles. Drain., Stir in wine. Bring to a boil; cook 2-3 minutes or until liquid is reduced by half. Stir in tomatoes, okra, tomato sauce, soy sauce, hot sauce and salt. Bring to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or until okra is tender, stirring occasionally. Stir in parsley., Meanwhile, cook rigatoni according to package directions; drain. Serve with sausage mixture; sprinkle with cheese.

Nutrition Facts : Calories 659 calories, Fat 33g fat (10g saturated fat), Cholesterol 71mg cholesterol, Sodium 1594mg sodium, Carbohydrate 64g carbohydrate (12g sugars, Fiber 8g fiber), Protein 27g protein.

Tips:

Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready to go. This will help you save time and avoid scrambling.
Don't overcrowd the pan: If you're cooking the sausage or chicken in a skillet, be sure not to overcrowd the pan. This will prevent the meat from cooking evenly and becoming tough.
Use a good quality Creole seasoning: The Creole seasoning is what gives this dish its distinctive flavor, so use a good quality brand that you trust.
Don't be afraid to adjust the heat: The recipe calls for medium-high heat, but you may need to adjust it depending on your stovetop. If the food is cooking too quickly, turn the heat down a bit. If it's not cooking quickly enough, turn the heat up.
Serve immediately: This dish is best served immediately after it's cooked. The pasta will start to absorb the sauce and become mushy if you let it sit for too long.

Conclusion:

This bold firehouse sausage creole macaroni is a delicious and easy-to-make dish that's perfect for a weeknight meal. The combination of sausage, chicken, and shrimp in a creamy Creole sauce is sure to please everyone at the table. Plus, it's a great way to use up leftover chicken or shrimp. So next time you're looking for a quick and easy meal, give this recipe a try.