What sausage goes in cajun pasta?

The most traditional sausage used is andouille , a spicy, smoked pork sausage common in Cajun cuisine. You can also use kielbasa or beef sausage for a milder version. Just make sure it’s smoked for that signature flavor.

Is smoked sausage good in Alfredo?

Absolutely. Smoked sausage brings a rich, savory depth to Alfredo sauce, adding a smoky layer that complements the creaminess. It balances well, especially when combined with garlic and Cajun spices.

What is Cajun style smoked sausage?

Cajun smoked sausage is usually made from pork, heavily seasoned with paprika, cayenne, garlic, and herbs, then smoked. It’s bold, flavorful, and designed to hold up in hearty dishes like jambalaya, gumbo, and of course, cajun smoked sausage pasta .

What is the difference between smoked sausage and regular sausage?

Smoked sausage is precooked and flavored with smoke, often seasoned with stronger spices. Regular sausage is usually raw and milder in flavor. For Cajun recipes, the smokiness is essential.

What is cajun sausage called?

Cajun sausage often refers to andouille or boudin . Andouille is spicy and smoky, while boudin can be softer and often includes rice or liver. Both bring authentic Louisiana flavor to Cajun pasta dishes.

How to Make Cajun Smoked Sausage Pasta

Name: Cajun Smoked Sausage Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4–6 servings
Cuisine: Cajun
Ingredients: 14 oz smoked sausage, sliced; 12 oz penne pasta; 1 tbsp olive oil; 1 tbsp butter; 1 bell pepper, diced; 1 small onion, diced; 2 cloves garlic, minced; 1 1/2 cups heavy cream; 1/2 cup chicken broth; 1/2 cup grated Parmesan cheese; 1 tsp Cajun seasoning (more to taste); Salt and pepper to taste; Fresh parsley, chopped (optional for garnish)

Description

Creamy, spicy, and smoky—this Cajun smoked sausage pasta is an easy 30-minute meal packed with Louisiana flavor and weeknight simplicity.

Ingredients

Scale

14 oz smoked sausage, sliced

12 oz penne pasta

1 tbsp olive oil

1 tbsp butter

1 bell pepper, diced

1 small onion, diced

2 cloves garlic, minced

1 1/2 cups heavy cream

1/2 cup chicken broth

1/2 cup grated Parmesan cheese

1 tsp Cajun seasoning (more to taste)

Salt and pepper to taste

Fresh parsley, chopped (optional for garnish)

Cook Mode Prevent your screen from going dark

Instructions

1. Cook pasta according to package instructions; drain and set aside.

2. In a large skillet, heat olive oil and butter over medium heat. Add sliced smoked sausage and brown for 3–4 minutes.

3. Add diced onion and bell pepper; sauté until softened. Stir in garlic and cook for 1 minute.

4. Pour in chicken broth and heavy cream, then stir in Cajun seasoning, salt, and pepper. Simmer for 3–4 minutes.

5. Add Parmesan cheese and cooked pasta. Toss until the pasta is well coated and sauce is creamy.

6. Serve hot, garnished with parsley if desired.

Notes

You can adjust Cajun seasoning to your heat preference.

Use andouille sausage for classic flavor or kielbasa for a milder version.

Leftovers keep well up to 3 days in the fridge.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Pasta
Method: Stovetop
Cuisine: Cajun

Nutrition

Serving Size: 1 bowl
Calories: 580
Sugar: 4g
Sodium: 960mg
Fat: 36g
Saturated Fat: 17g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 21g
Cholesterol: 95mg