Creamy Cajun Andouille Sausage Pasta

Why you'll love  this recipe:

- No special equipment needed - Features the "holy trinity" of Cajun cooking - Smokey, creamy, & spicy


You'll need: Andouille sausage, green onions, thyme, celery, cayenne pepper, butter, oregano, chicken base, onion, garlic, green & red pepper, parmesan, 1/2 & 1/2, Monterey Jack, pasta

Prepare pasta according to directions on package. Meanwhile, sear sausage in a preheated pan,  to develop a browned crust. Work in batches to not overcrowd the pan. Set aside.


Melt butter over medium heat & wilt onions, peppers, & celery  with ¼ cup of water until vegetables are softened. Add garlic and sauté for another 2 minutes while stirring.


Sprinkle flour over vegetables & mix well. Whisk in chicken broth/base, half & half, oregano, thyme, & cayenne pepper  & stir to combine, whisking out all flour lumps.


Stir in cheese and mix until melted. Turn heat to low & simmer until sauce has reduced and thickened.


Stir in the seared andouille sausage. Add in pasta and some reserved pasta water. Mix well to combine.


Serve hot. Top with thinly sliced green onions or finely chopped parsley.


Kick this recipe up a notch by adding some juicy chicken breasts! For the juiciest chicken breasts every time click below for all the tips & tricks!

If you liked this recipe, try this Easy Cajun Blackened Shrimp. The best blackened shrimp with a Cajun kick. This is a quick and easy recipe, ready to eat in 10 minutes!

Lauren shares Cajun cuisine and impressive homemade recipes. She loves teaching people how to make the good stuff, from scratch.





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