Creole Chaurice

Main Courses

Courtesy of Bart Bell, Crescent Pie & Sausage Company
Photography by Jenna Noel


Creole Chaurice


For 4 Person(s)


  • 2 tablespoons butter
  • 1 pounds dry fusilli pasta, prepared according to package directions
  • Salt and pepper, to taste
  • 1/2 pounds grated Muenster cheese
  • 1 handful grated Parmesan
  • 2 cups heavy cream
  • 2 tablespoons olive oil
  • 2 pounds kale, washed and stemmed and cut into bite-size pieces
  • 1/4 cups white wine
  • 1 pounds Crescent Pie & Sausage Company Smoked Chaurice (or your favorite chorizo or spicy sausage), grilled and sliced

Creole Chaurice Directions

  1. Heat the butter in a nonstick skillet. Add the cooked pasta and season with salt and pepper. Toss in both cheeses, mixing with the pasta.
  2. Once mixed, do not stir so that the cheeses will carmelize. Then flip like a pancake, add the cream and reduce to your liking.
  3. In a seperate pan, sauté the kale in olive oil, add the white wine and a little salt and cover. Once the kale is wilted, uncover the pan and toss.
  4. Slide pasta pancake onto a platter. Top with the cooked sausage and kale.