Cajun Spaghetti with Andouille Sausage
Cajun spaghetti with andouille sausage is a creamy pasta recipe made with smoky sausage, sautéed peppers and mushrooms, and a homemade Cajun spaghetti sauce. Ready in about 30 minutes, it’s an easy, comforting dinner that brings bold Cajun flavor to classic spaghetti night.
Servings: 6 servings
Calories: 490kcal
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.
Nutrition
Calories: 490kcal | Carbohydrates: 27g | Protein: 23g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 100mg | Sodium: 1077mg | Potassium: 439mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1829IU | Vitamin C: 27mg | Calcium: 239mg | Iron: 2mg
