Directions

1. Boil the chicken in water with about 4 tablespoons of Geaux Creole Dust for about 20 mins and soak for 20 mins. Remove the chicken and set aside to cool. Save the water (stock).

2. In a separate skillet, saute sausage, onions and celery until the onions begin to turn clear. Add rotel and corn and bring to a boil.

3. After removing all but about 4 cups of chicken stock from the pot the chicken was boiled in, add all of the ingredients from the skillet and the remaining Geaux Creole Dust. Bring to a boil. Reduce heat. Simmer. Separate the chicken meat from the bones and add to the pot.

4. Simmer about 30 mins. (If there appears to be too much liquid still in the pot, continue to simmer until it cooks down.) Add the previously cooked pasta, mozzarella cheese, cheddar cheese and parsley. Mix well and serve in a bowl.