This Cajun spaghetti with andouille sausage is a rich, creamy pasta made with smoky sausage, bell peppers, mushrooms, and a homemade Cajun spaghetti sauce. It comes together in about 30 minutes using simple ingredients and delivers bold Louisiana-inspired flavor that feels cozy, comforting, and weeknight-friendly.
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This Cajun sausage spaghetti is one of those recipes I come back to whenever I want a comforting pasta dinner with a little kick.
I've tested this recipe multiple times to get the sauce just right. Instead of relying on shortcuts, the cream sauce is built from the ground up by sautéing aromatics, thickening with flour, and slowly adding broth, cream, and freshly grated parmesan.
Browning the andouille sausage separately adds depth and keeps it from getting lost in the sauce, while tossing everything together at the end ensures every strand of pasta is coated in that creamy goodness. This Cajun spaghetti recipe will become a fast favorite in your kitchen!
If you love bold Cajun flavors, you might also enjoy my Cajun salmon pasta or Dutch oven jambalaya for more Louisiana-inspired dinners.
Below, I'll walk you through the ingredients, variations, and step-by-step process so you can make this Cajun spaghetti perfectly every time.
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My Cajun Spaghetti Highlights
If you're looking for an andouille sausage pasta that will make your taste buds sing and your guests smile, this one is a guaranteed crowd-pleaser!
- Flavor-packed: The velvety Cajun spaghetti sauce has the perfect amount of spice paired with bites of andouille sausage and peppers.
- Quick and easy: This is a comforting pasta dinner that feels special but still fits into a busy weeknight schedule.
- Twist on spaghetti night: It's comfort food with a twist. Familiar enough for picky eaters, bold enough for spice lovers-this Cajun spaghetti recipe checks all the boxes.
If you love this sauce, my Cajun Alfredo sauce uses a similar flavor base and works great with chicken or seafood.
Ingredient Notes
You can find the full list of ingredients and exact measurements in the recipe card.
- I make this recipe using spaghetti, but any shape of pasta will work well. Long noodles give you that classic spaghetti-night feel, while short shapes like penne or rotini trap the sauce in every bite.
- Andouille sausage is the backbone of this dish. It's smoked, savory, and slightly spicy, adding depth and bold Cajun flavor. It's popular in Louisiana Cajun cuisine.
- Bell peppers add a touch of sweetness that balances the spice from the Cajun seasoning. Red bell peppers are my go-to, but any color works well.
- Mushrooms bring a subtle earthiness and meaty texture that complements the sausage and makes the pasta feel extra hearty.
- Shallots are ideal for making sauces because of their mild, delicate flavor. Onions are a good substitute for shallots, but they will have a stronger flavor.
- Butter and flour form the foundation of the sauce. The flour thickens the sauce gently, creating a smooth, cohesive texture instead of a thin or watery cream sauce.
- Chicken broth and heavy cream work together to build the sauce. Broth adds savory depth. Cream gives the sauce its richness and body while balancing the spice and creating that classic creamy texture.
- Freshly grated parmesan cheese melts smoothly into the sauce and adds a salty, nutty finish. Pre-shredded cheese doesn't melt as well and can make the sauce grainy.
- Cajun seasoning: A blend of spices such as: paprika, garlic powder, cayenne, and thyme. It's easy to make my homemade Cajun seasoning, but use store-bought seasoning in a pinch.
Variations and Substitutions
Change up the protein or add two proteins. Popular protein options include chicken and baked blackened salmon.
For a seafood twist, try adding in shrimp, crawfish or crabmeat. Or, try my Cajun shrimp scampi for another spicy pasta option.
If you need a substitute for andouille sausage, kielbasa or smoked sausage are good alternatives.
For a spicier sauce, add a pinch of red pepper flakes, extra cayenne powder, or a dash of Louisiana hot sauce.
How to Make Cajun Spaghetti
I will guide you though how to make the best Cajun pasta sauce for Louisiana spaghetti with andouille sausage, bell peppers, and mushrooms. It comes together in just a few simple steps, with the sausage cooked separately and the sauce built from the ground up for maximum flavor.
Step 1: Cook spaghetti according to package directions.
Slice andouille sausage into ¼ inch coins and brown all sides in a large skillet.
Browning the sausage separately intensifies that smokiness and keeps it from getting lost in the sauce.
Remove andouille from the skillet and set aside.
Step 2: Melt butter in the skillet and sauté bell peppers, mushrooms, and shallots on medium heat until softened.
Next, add garlic and Cajun seasoning and cook an additional 1 minute.
Step 3: Add flour to the skillet in 1 tablespoon increments, stirring in between each tablespoon.
Once all the flour is incorporated, cook for 1 minute. Then, slowly pour in chicken broth while stirring continuously so the flour doesn't clump.
Pouring it in slowly helps prevent lumps and ensures a silky finish.
Step 4: Pour in heavy cream, stir, and bring to a boil for 1 minute.
Step 5: Reduce the heat. Stir in freshly grated parmesan cheese and simmer on low.
Note: you may need to simmer an additional 5 minutes if the sauce isn't thick enough for your liking.
Step 6: Add the cooked andouille sausage to the sauce and heat through.
Toss Cajun cream sauce with cooked pasta. Serve Cajun sausage spaghetti immediately topped with shredded parmesan, if desired.
Tips for the Best Cajun Spaghetti
- Brown the sausage separately for deeper flavor. Cooking the andouille sausage on its own allows it to fully brown and develop smoky, caramelized edges. This prevents the sausage from steaming and keeps its bold flavor distinct in the finished dish.
- Add the flour gradually to avoid lumps. Stir the flour in one tablespoon at a time and let it cook briefly before adding liquid. This ensures the sauce thickens smoothly without a raw flour taste.
- Use freshly grated parmesan for best results. Fresh parmesan melts smoothly into the sauce, while pre-shredded cheese often contains anti-caking agents that can make the sauce grainy.
- If the sauce isn't thickening, you may need to let it simmer an extra 5-10 minutes. The sauce will thicken upon standing.
Recipe FAQs
This Cajun spaghetti has a mild to medium heat level. The spice comes primarily from the Cajun seasoning, so it's flavorful and warming without being overpowering. If you're sensitive to spice, you can reduce the Cajun seasoning slightly, or choose a milder brand.
Andouille sausage has a smoky, savory flavor with a mild kick, but it's not aggressively spicy.
The sauce thickens as it simmers thanks to the flour, cream, and parmesan cheese. If your sauce seems thin, let it simmer a little longer-another 5 to 10 minutes usually does the trick. The sauce will also thicken slightly as it cools and coats the pasta.
This rich pasta pairs well with lighter sides like a simple green salad, garlic bread, or roasted vegetables. Anything fresh or crisp helps balance the creamy Cajun sauce.
Storage & Reheating
In my opinion, pasta is best hot and fresh! If you have leftovers, store them in an airtight container in the refrigerator for up to 4 days (my favorite storage containers).
To reheat this meal, you can use the microwave or stovetop. Microwave individual servings in a microwave safe bowl in 30 second increments stirring in between until the desired temperature is reached. On the stovetop, reheat pasta in a skillet on medium heat. You may need to add a splash of broth or cream to loosen the sauce.
More Cajun Recipes
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Cajun Spaghetti with Andouille Sausage
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Equipment
- Large pot
- Skillet
Ingredients
- ¾ lb. spaghetti or pasta of choice
- 12 ounces andouille sausage sliced in ¼" coins
- 3 Tablespoons butter
- 1 red bell pepper chopped
- 1.5 cups mushrooms sliced
- 2 Tablespoons shallot diced
- 3 cloves garlic minced
- 1 Tablespoon Cajun seasoning
- 3 Tablespoons flour
- 2 cups chicken broth
- ½ cup heavy cream
- 1 cup parmesan cheese shredded
Instructions
- Cook spaghetti in a large pot according to the package directions. Drain and set aside.
- While the spaghetti is cooking, brown andouille sausage in a large skillet on medium heat for 8 minutes. Stir occasionally to ensure all sides get browned. Remove from the skillet and set aside.
- In the same skillet, melt butter over medium heat. Sauté bell peppers, mushrooms, and shallots for 3-4 minutes until softened. Then add garlic and Cajun seasoning and cook an additional 1 minute.
- Add flour to the skillet in 1 tablespoon increments, stirring in between each tablespoon. Once all the flour is incorporated, cook for 1 minute.
- Slowly pour in chicken broth while stirring continuously so the flour doesn't clump. Pour in heavy cream and bring to a boil for 1 minute.
- Lower the heat to a simmer. Stir in freshly grated parmesan cheese and simmer for 10-15 minutes until sauce has slightly reduced and thickened.
- Add cooked andouille sausage to the sauce and heat through. Toss sauce with spaghetti and serve immediately.
Notes
- Use fresh parmesan for the best taste and consistency.
- I don't add salt to this recipe because the store-bought Cajun seasoning I use has enough sodium, but feel free to add salt and pepper to taste.
- If the sauce isn't thickening, you may need to let it simmer an extra 5-10 minutes. The sauce will thicken upon standing.
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