Bayou Heat Alfredo

7 meals

From a reel by Samuel Benjamin — watch the original

Ingredients

• 4 lbs chicken tenders
• 10 oz andouille sausage
• 16 oz rigatoni pasta
• 1 large yellow onion
• 1 green bell pepper
• 1 red bell pepper
• 2 celery stalks
• 6 cloves garlic
• 1½ cups chicken broth
• 1 cup evaporated milk
• 24 oz cottage cheese (blended smooth)
• 8 oz Monterey Jack cheese
• 3 tbsp Cajun seasoning
• 1 tbsp smoked paprika
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp black pepper
• ½ tsp cayenne
• 1 tbsp Louisiana hot sauce
• 1 tsp liquid smoke

Instructions

1. Combine the chicken tenders, sliced andouille sausage, chopped onion, bell peppers, celery, and garlic in a slow cooker.
2. Mix the blended cottage cheese, evaporated milk, chicken broth, Cajun seasoning, smoked paprika, garlic powder, onion powder, black pepper, cayenne, hot sauce, and liquid smoke together.
3. Pour the liquid mixture over the meat and vegetables in the slow cooker.
4. Cook in the crockpot until the ingredients are tender.
5. Stir in the cooked rigatoni pasta and Monterey Jack cheese until melted and well combined.