Cajun Spaghetti With Creamy Parmesan Sauce - Happy Honey Kitchen

I threw this New Orleans spaghetti together one night when I was craving an andouille sausage pasta and it has become a staple in our home ever since. You can play around with different proteins and make this a Cajun shrimp and sausage pasta, if you want to add seafood.

Cajun Spaghetti with Creamy Parmesan Sauce Ingredients:

• Andouille Sausage – I use beef andouille sausage to make this Cajun spaghetti, but you can make this spaghetti with smoked sausage for a more mild flavor. Smoked sausage is a good andouille sausage substitute.
• Parmesan – I suggest shredding fresh parmesan because it will melt better.
• Red Bell Pepper – any color of bell pepper will work, but I prefer the flavor of red peppers with Cajun seasonings.
• Mushrooms
• Shallot – Onions are a good substitute for shallots, but keep in mind that onions will have a stronger flavor. I like using shallots when making sauces because of their mild, delicate flavor.
• Garlic
• Heavy Cream
• Chicken Broth
• Butter
• Flour – The flour is crucial to thickening the Cajun spaghetti sauce. Add it in slowly while continually stirring so it doesn’t clump.
• Cajun Seasoning – use more or less depending on your spice preference.

How to Make Cajun Spaghetti with Creamy Parmesan Sauce

This andouille sausage pasta will become a fast favorite in your kitchen! Cook spaghetti and sausage according to package directions.

Here’s how to make parmesan cream sauce: Start by melting butter in a medium saucepan. Add bell peppers and mushrooms and simmer on medium heat for 3-5 minutes until softened. Add garlic and shallots to the saucepan and simmer another two minutes.

Now it’s time to add the spice to this Cajun pasta with andouille sausage! Add Cajun seasonings to the saucepan and simmer for one minute. 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.

Next, add the flour in small increments while stirring constantly. Once all the flour is incorporated, stir and cook on medium heat for one minute.

Slowly pour in the chicken broth while whisking so the flour doesn’t clump. Bring to a gentle boil for 5 minutes so the sauce can thicken. Then add the heavy cream, shredded cheese, and sliced andouille sausage to the pot and simmer, stirring frequently, until desired consistency is reached.

This is my favorite quick and easy parmesan sauce recipe and the addition of Cajun spices makes it extra bold and flavorful. Toss the sauce and spaghetti together and enjoy this Cajun pasta with andouille sausage!

More Recipes to Try:

• Smoked Sausage and Potatoes Skillet with Onions and Peppers
• Blackened Salmon Bowl with Creamy Jalapeño Salsa
• Sherry Cream Sauce for Lobster Ravioli