This easy one-pot wonder meal of Cajun Pasta with Andouille Sausage is comfort food in a bowl. This pasta dish is seasoned with Cajun spices, tossed with fire-roasted tomatoes, onions, sweet peppers, spicy andouille sausage, and melted cheese.
Whatever you do, don’t call it Cajun Mac and Cheese! I think I psychologically traumatized David when I described this dish to him. Let me explain…
If you recall, I made a Vegetarian version of Cajun Chili Mac for Meatless Monday this summer. When I made it, I had an idea of making it when the wonderful andouille sausage I discovered when making the Cajun Stuffed Shrimp that same week. I finally had the chance to remake this dish using the andouille sausage.
When I described this dish to David, I said it was like a “cajun mac & cheese”.
Well, that stirred the pot, literally! When I said “Cajun mac & cheese”, David had it in his head that it was macaroni and cheese with sausage and Cajun seasoning in it. Now, don’t get me wrong, that idea sounds pretty damn good, and I may try that sometime.
The problem is when David gets his mind-set on something dealing with food, he is hard to deal with. When he saw that this pasta dish wasn’t thick mac & cheese, he kinda wigged out on me. It was almost like he couldn’t eat it, because it looked completely different than how I described it to him.
When he heard me moan with my eyes crossed over how good this bowl of Cajun pasta with andouille sausage was, David finally gave it a taste and got really quiet. He was too busy eating to worry about it anymore!
Anyway enough about his skepticism, let’s make some Cajun Pasta, shall we?
How To Make Cajun Pasta With Andouille Sausage
Heat one tablespoon of the olive oil in a large pan or Dutch oven over medium-high heat. Add the sausage links to the pan; cook sausages, turning, until crisp and golden brown all around, about 8 to 10 minutes. Remove from the pan and place on a plate lined with paper towels to cool.
Using the same pan, heat the remaining tablespoon of olive oil. Add garlic, onion, and peppers; cook until onions are soft, about 3 to 5 minutes.
Stir in chicken broth, diced tomatoes, and Cajun seasoning; season with salt and pepper, to taste. Bring to a simmer and stir in pasta. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through about 13 to 15 minutes.
While the pasta is cooking, slice the sausages into ¼-inch slices. When the pasta is al dente, stir in the sausage.
Turn off the heat; top with cheese and cover until melted, about 2 minutes.
Serve immediately with extra shredded cheese if desired.
I like bouncing ideas for recipes off of David because sometimes he has really good suggestions about things to add to the recipe. I don’t know after this perhaps I should keep my mouth shut from now on…
Cajun Pasta With Andouille Sausage
Ingredients
- 1 pound fresh andouille sausage
- 2 tablespoons extra virgin olive oil divided
- 2 cloves garlic minced
- ½ red onion diced
- 3 small sweet peppers sliced
- 1 small jalapeno pepper seeded, deveined and diced
- 2 cups chicken broth
- 14.5 ounce canned fire roasted diced tomatoes
- 2 teaspoons Cajun seasoning
- Kosher salt and freshly cracked black pepper to taste
- 10 ounces uncooked pasta any shape
- ½ cup shredded cheddar cheese + extra for serving
- ½ cup shredded gouda cheese + extra for serving
Instructions
- Heat one tablespoon of the olive oil in a large pan or Dutch oven over medium-high heat. Add the sausage links to the pan; cook sausages, turning, until crisp and golden brown all around, about 8 to 10 minutes. Remove from the pan and place on a plate lined with paper towels to cool.
- Using the same pan, heat the remaining tablespoon of olive oil. Add garlic, onion, and peppers; cook until onions are soft, about 3 to 5 minutes.
- Stir in chicken broth, diced tomatoes, and Cajun seasoning; season with salt and pepper, to taste. Bring to a simmer and stir in pasta. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through about 13 to 15 minutes.
- While the pasta is cooking, slice the sausages into ¼-inch slices. When the pasta is al dente, stir in the sausage.
- Turn off the heat; top with cheese and cover until melted, about 2 minutes.
- Serve immediately with extra shredded cheese if desired.
NancyC says
This sounds great, and so convenient to make in one pot!
The Mountain Kitchen says
Thanks, Nancy. I wish I had more dishes like this. Love one-pot wonders!
Ai @Ai made it for you says
Gotta love one pot meals! Your pasta looks so good! Beautiful photos too!
The Mountain Kitchen says
Thank you Ai. It was delicious. I need more easy recipes like this with less clean up!
judigraber says
I don’t use fire-roasted tomatoes very often but I’m sure they add some great flavor to your pasta dish!
The Mountain Kitchen says
Hi Judi! This I don’t use them very often, in fact this may be only the second time. I just feel it adds a hint of smokiness that wouldn’t be there otherwise.
Linda says
Sounds delicious Debbie! And aren’t guys a hoot!? My husband once refused to eat something cause it ‘looked funny’ – finally got hungry enough to eat it – then went back for seconds and thirds! Gotta love ’em! 🙂
The Mountain Kitchen says
LOL Linda! What is it with men and food psychology. I could write a book…lol! Have a great week!
Lily says
Looks delicious – i love one pot meals, so easy and convenient. Pinned!
The Mountain Kitchen says
Thanks Lily! I hope you enjoy this dish. It’s pretty tasty! 🙂
frugal hausfrau says
I’m making this for sure – I can see it going over really well with my folks – they love those flavors, they love pasta and I’m in need of more one pot meals! It sounds incredibly good. Now, I had the same type of a “branding” issue with my Smoked Salmon “Cheesecake!” Hope you’re enjoying your time away.
Mollie
The Mountain Kitchen says
Mollie, this is a great treat! Food psychology gets crazy sometimes…lol! Hope you enjoy it!
Gia says
Pretty good turnout. Definitely tastes Cajun. I used a really thick Halloween pasta so I had to add more broth and cook it for a bit longer than stated. The only thing I did differently was I used regular diced tomatoes. Next time I’ll use fire roasted ones.
The Mountain Kitchen says
Great Gia! so glad you liked the recipe. Thank you for the feedback!