Andouille Pasta

• 2 T butter
• Fresh minced garlic
• pepper
• Tony Chachere’s (creole seasoning)
• 12 oz andouille sausage, diced (Applegate farms)
• 1 green bell pepper, seeded and diced
• 1-2 red bell pepper, seeded and diced
• 5-6 green onions, chopped
• 4 cups chicken stock
• 1/3 cup milk (or heavy whipping cream)
• Parmesan Cheese
• More butter (optional, if going for more alfredo taste)
• Lemon Juice (1/2 cup to start, then to taste)
• Lemon pepper and garlic powder, to taste
• 1/2 – 1/3 cup monterey jack, shredded
• 1/4 cup arrowroot starch
• 1/2 cup cold water
• 16-32 oz pasta, cooked

Sautee butter through green onions over medium heat for about 10 minutes.

Stir in chicken stock through lemon juice, season with lemon pepper and garlic powder, and reduce heat to medium-low.

Ladle a small amount of the sauce into a bowl and stir in the arrowroot starch.  Once combined, stir back into sauce to thicken.  Stir in shredded monterey jack until melts.

Pour over hot pasta.

This sauce is great on vegetables, in eggs, and would probably be really good in grits.