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bowl of cajun sausage pasta

Creamy Cajun Andouille Sausage Pasta

Rich and creamy sauce with peppers, onions, and spicy andouille sausage with the perfect amount of Cajun spices make for a decadent spicy pasta dinner.
5 from 4 votes
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main Course
Cuisine American, Cajun
Servings 4 people
Calories 664 kcal


  • 10 ounces andouille sausage sliced into ¼ inch coins and halved
  • 2 tablespoons butter
  • 1 medium yellow onion finely diced
  • ½ red bell pepper finely diced
  • ½ green bell pepper finely diced
  • 2 ribs celery finely diced
  • 5 cloves fresh garlic minced
  • 1 ½ cups half and half
  • 1 cup chicken broth or 1 teaspoon chicken base and 8 ounces of water
  • 1 teaspoon dried oregano
  • ½ teaspoon ground thyme
  • 1 tablespoon flour
  • 4 ounces Monterey Jack cheese shredded
  • 4 ounces parmesan cheese freshly grated
  • teaspoon cayenne pepper
  • salt and freshly ground black pepper to taste
  • green onions or parsley for topping
  • pasta of choice


  • BOIL: Boil pasta according to package directions, reserving ½ cup of pasta water.
  • SEAR: Sear sausage in a preheated pan on medium heat, a few minutes on each side developing a browned crust. Work in batches to not overcrowd the pan. Set aside on a paper towel when done.
    seared andouille sausage in a cast iron pan
  • SAUTÉ: Melt 2 tablespoons butter over medium heat. Wilt onions, peppers, and celery for 15-20 minutes with ¼ cup of water until vegetables are softened. If vegetables are starting to brown, turn the heat down and add another ¼ cup of water and cook until water has evaporated. Add garlic and sauté for another 2 minutes while stirring.
    sauteed vegetables in a cast iron skillet
  • SAUCE: Sprinkle 1 tablespoon flour over vegetables and mix well, cooking for 1-2 minutes while stirring. Whisk in 1 cup chicken broth*, 1 ½ cup half and half, 1 teaspoon oregano, ½ teaspoon thyme, and ⅛ teaspoon cayenne pepper to the pan and stir to combine, whisking out all flour lumps.* Stir in cheese and mix until melted. Turn down heat to low and simmer until sauce has reduced and thickened.* Stir andouille back in. Add in pasta and some reserved pasta water. Mix well to combine.
    creamy cajun Alfredo sauce
  • SERVE: Serve hot and top with green onions or parsley.


  • Instead of chicken broth, I like using a chicken base dissolved in water. 
  • Make sure to cook the flour for a minute or two before adding liquid. Whisk well to stir out all the lumps. 
  • Sauce will continue to thicken when it is removed from heat and as it cools. 
  • If your sauce becomes too thick, slowly stir in a little bit more half and half of chicken broth. 


Serving: 1cupSodium: 1562mgCalcium: 691mgVitamin C: 40mgVitamin A: 1617IUSugar: 3gFiber: 2gPotassium: 599mgCholesterol: 153mgCalories: 664kcalTrans Fat: 1gSaturated Fat: 27gFat: 52gProtein: 35gCarbohydrates: 13gIron: 2mg
Keyword Cajun, family dinner, pasta, spicy, sunday dinner
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