Ingredients

Equipment Needed

• •12-inch cast iron skillet
• •Large pot for pasta
• •Large mixing bowl

Instructions

1. 1

   Season the chicken

   Pat chicken breasts dry with paper towels. Sprinkle two tablespoons of Cajun seasoning evenly over both sides, pressing it into the meat. Let sit at room temperature for fifteen minutes while you prep everything else. The seasoning needs time to wake up and start flavoring that meat.

   Dry chicken is critical. Wet meat steams instead of blackens, and you'll never get that beautiful crust.
2. 2

   Blacken the chicken

   Heat a large cast iron skillet over high heat until it just starts to smoke. Add one tablespoon of oil and swirl to coat. Lay the chicken in the pan. You should hear an aggressive sizzle. Cook without moving for five to six minutes until the underside develops a dark, almost charred crust. Flip and cook another five to six minutes until cooked through. The spices will darken and smell intensely aromatic, not burned. Transfer to a cutting board and let rest ten minutes before slicing.

   Open your windows and turn on the exhaust fan. Real blackening makes smoke. That's how you know you're doing it right.
3. 3

   Cook the andouille

   Reduce heat to medium-high. Add the remaining tablespoon of oil to the same skillet. Add andouille slices in a single layer and cook three to four minutes per side until the edges turn dark and crispy and the fat has rendered out. That fat carries flavor, so don't drain it. Transfer sausage to a plate.

4. 4

   Cook the pasta

   While the meats rest, bring a large pot of heavily salted water to a rolling boil. The water should taste like the Gulf of Mexico. Cook rotini according to package directions until just al dente. Drain and rinse under cold water to stop the cooking. Toss with a drizzle of oil to prevent sticking.

5. 5

   Build the dressing

   In a large bowl, whisk together mayonnaise, sour cream, Creole mustard, hot sauce, lemon juice, garlic, smoked paprika, and the remaining tablespoon of Cajun seasoning. Taste it. The dressing should be bold enough to stand on its own because it needs to flavor a lot of pasta. Adjust salt, pepper, and hot sauce to your liking.

   If you can't find Creole mustard, whole grain Dijon works, but you'll miss that authentic New Orleans tang.
6. 6

   Combine everything

   Slice the rested chicken into half-inch strips, then cut crosswise into bite-sized pieces. Add pasta to the dressing and toss until every piece is coated. Fold in the chicken, andouille, bell peppers, celery, onion, and white parts of the green onions. Mix gently but thoroughly. The colors should be scattered throughout like confetti.

7. 7

   Chill and finish

   Cover and refrigerate for at least two hours, preferably overnight. The flavors marry and deepen as it sits. Before serving, taste again and adjust seasoning. The cold dulls flavors, so you may need more salt or hot sauce. Fold in the green onion tops and most of the parsley, reserving some for garnish. Serve cold or at cool room temperature.

   If the salad seems dry after chilling, stir in a few tablespoons of mayonnaise. The pasta absorbs dressing overnight.

Chef Tips

• •Buy your andouille from a real Louisiana producer if you can. The stuff in most grocery stores is pale imitation. At Lagniappe, we get ours from a smokehouse in LaPlace. It makes all the difference.
• •This salad actually improves over two to three days in the refrigerator. Make it the day before your gathering and let the flavors get acquainted.
• •For a party, serve this in a big cast iron skillet or enameled pot. People eat with their eyes first, and that rustic presentation says Louisiana before they take a single bite.
• •If you like more heat, add diced pickled jalapeños or a few shakes of cayenne to the dressing. Taste as you go. You can always add more heat, but you can't take it away.

Advance Preparation

• •Dressing can be made up to five days ahead and refrigerated. The flavors bloom over time.
• •Complete salad keeps refrigerated for up to four days. Taste and adjust seasoning before serving as flavors mellow.
• •The chicken and andouille can be cooked a day ahead and refrigerated separately. Bring to room temperature before combining.

Frequently Asked Questions

Nutrition Information

1 serving (about 290g)