Need a quick meal? Try this 30 minute creamy Cajun pasta with andouille sausage!
This 30 minute creamy Cajun pasta with andouille sausage is super easy to make and so absolutely delicious. I mean seriously delicious. I’m not kidding guys.
I had Cajun food for the first time in small town Texas – it was crawfish etouffee and I was hooked. I’m not going to tell you where it was though because it’s too embarrassing. Ok, I’ll tell you. Popeye’s Louisiana Kitchen. I know blasphemy, right?
Give me some credit, I was young and just didn’t know any better. Fast forward to today, I no longer enjoy the Cajun “cuisine” at Popeye’s, but still do LOVE Cajun food. The intense, rich, spicy flavors, seafood, chowders, soups, stews and the deliciousness that is andouille sausage.
I’ll be forever grateful to Popeye’s.
Related Recipe: Panko Crusted Pork Chops with Onion Gravy
This recipe is my take on the classic jambalaya, which is traditionally made with rice and andouille sausage, but I think the pasta adds a nice texture to the dish.
Andouille sausage is a pork sausage, typically mixed with spicy peppers and seasonings used commonly in many Cajun dishes. Due to it’s strong flavor, it is used to add flavor in a lot of cases. And boy does it add flavor!
I love andouille sausage. I mean not just like, but love. It works wonders as a flavor enhancer (beat that MSG!!). I am able to find the sausage right in my local grocery store.
However, on the off chance that you are unable to find it, any kind of smoked sausage can be substituted. I have used smoked turkey sausage in this recipe with a good outcome. Not as good as the andouille, but good nonetheless.
Related Recipe: Pork Chops in Creamy Shallot Sauce
Yes, we are going to make this dish today, I promise. Just a couple more things. Green peppers, onions and tomatoes are all very common ingredients used in Cajun cooking, as well as cayenne pepper, green onions, black pepper, file powder and cumin.
And that’s just a few. Like I said, Cajun cuisine is packed full of flavor! Plus, it’s very heavily seafood based; just one more reason it’s so delicious. But beware. Cajun food is not health food. Not one bit. Even the things that seem healthy are likely not. It’s just part of the fun. Everything in moderation right?
I am counting down the days until my next trip to Louisiana. I. CAN’T. WAIT.
Related Recipe: Jambalaya Risotto
On to the recipe. Finally. Like I said, it’s easy.
Heat vegetable oil in a skillet over medium high heat and brown the sausage until caramelized.
Add the onion and green pepper and stir fry for about 5 minutes or until vegetables are soft. Deglaze the pan with a splash of white wine. Cook until the wine is absorbed then add the tomatoes and broth and simmer for 5 minutes. I used beef broth, but chicken, shrimp or pork broth would also work well.
Related Recipe: Mashed Sweet Potatoes
Add the cream, cover and simmer until reduced for about 15-20 minutes (depending on desired thickness) and add a pinch of Tony Chachere’s, if necessary. Taste the sauce before adding additional seasoning as the andouille sausage contains a lot of salt.
Spoon the mixture over some cooked penne rigata, garnish with fresh green onions and serve with toasted French bread to sop up the extra sauce. Then go back for seconds. Don’t worry, you will definitely want seconds.
If you want to add a seafood component to this dish, add some fresh shrimp during the last 5 minutes of cooking.
Did you make this recipe? Leave a comment below and let me know how it turned out 🙂
- 12 oz. andouille sausage cut in bite size pieces
- 1 onion chopped
- 1 green bell pepper chopped
- 1 tbs. vegetable oil
- 3 tbs. white wine for deglazing
- 1 can low salt diced tomatoes
- 1/2 cup beef or chicken broth
- 3/4 pint of heavy whipping cream
- 1/4 tsp. cracked pepper
- Penne Rigata pasta
- Tony Chachere's Creole Seasoning optional
Heat vegetable oil in a skillet over medium high heat. Brown the sausage until caramelized.
Add the onion and green pepper and stir fry for about 5 minutes or until vegetables are soft.
Deglaze the pan with a splash of white wine and add the pepper with a pinch of the Tony Chachere's seasoning (optional).
Add the broth and simmer for 5 minutes.
Add the cream, cover and simmer until reduced for about 15-20 minutes (depending on desired thickness).
Spoon over penne rigata, garnish with green onions and serve with French bread.
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