Ingredients
- Elbow macaroni: 1 pound
- Mayonnaise: 1 cup
- Sour cream: 1/2 cup
- Creole seasoning: 2 tablespoons
- Cooked Andouille sausage, diced: 1 cup
- Celery, finely chopped: 1/2 cup
- Red bell pepper, finely chopped: 1/2 cup
- Green onions, thinly sliced: 1/4 cup
Instructions
- Step 1: Cook the macaroni according to package directions until al dente. Drain well and rinse with cold water. This stops the cooking process and prevents the macaroni from becoming mushy.
- Step 2: In a large bowl, whisk together the mayonnaise, sour cream, and Creole seasoning until smooth and well combined.
- Step 3: Add the cooked and cooled macaroni, diced Andouille sausage, chopped celery, chopped red bell pepper, and sliced green onions to the bowl with the creamy dressing.
- Step 4: Gently fold all the ingredients together until everything is evenly coated with the dressing. Be careful not to overmix.
- Step 5: Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld together.
Notes
- To keep this salad fresh, store it in an airtight container in the refrigerator for up to 3 days.
- This macaroni salad is best served chilled, but if you want a slight warmth, let it sit at room temperature for 15-20 minutes before serving.
- Try serving this salad as a side dish at your next barbecue or potluck for a taste of Louisiana flair!
- For an extra kick, add a dash of hot sauce or cayenne pepper to the dressing to amplify the Cajun spice.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American