Cajun Pasta and Andouille Sausage
Looking for a delicious and easy weeknight meal? Try this flavorful Cajun pasta and Andouille sausage dish, made in only one pot for easy clean-up!
Servings 6
Calories 603kcal
Ingredients
- 1 pound andouille sausage can substitute with Polish Kielbasa or Chorizo
- 2 tablespoons extra virgin olive oil divided
- 2 cloves garlic minced
- ½ red onion diced
- 3 sweet mini peppers sliced
- 1 small jalapeno pepper seeded, deveined and diced
- 2 cups chicken broth can substitute with beef or vegtable broth
- 14.5 ounce canned fire-roasted diced tomatoes can substute with fresh or regular diced
- 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 the broth to deglaze the pan. Then add the tomatoes and Cajun seasoning, seasoning with salt and pepper to taste. Add the pasta and bring to a boil; cover, reduce heat, and simmer until 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.
Notes
- Use good-quality andouille sausage. It should be flavorful and have a bit of spice without much grease.
- The Cajun seasoning is key. You can use store-bought Cajun seasoning or make your own blend.
- Add celery for more depth. I left it out because David doesn't care for it.
- Use a sturdy pasta like penne, fusilli, or farfalle that can hold up to the sauce and ingredients. Cook it al dente so it doesn’t get mushy when mixed with the sauce.
- Leave the sausage links whole so they will be easier to cut.
- Brown the andouille sausage in a hot pan. This will develop a lot of flavor. Don’t overcrowd the pan.
- After cooking the veggies, deglaze the pan with the chicken broth. This helps incorporate the browned bits into the sauce.
- Be cautious with seasoning. Cajun seasoning can be pretty spicy, so start with a little and taste as you go.
- Finish with chopped fresh parsley or perhaps some green onions for freshness and color.
Nutrition
Calories: 603kcal | Carbohydrates: 43g | Protein: 29g | Fat: 35g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 98mg | Sodium: 1239mg | Potassium: 477mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1304IU | Vitamin C: 23mg | Calcium: 252mg | Iron: 2mg
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