My all time favorite food cuisine is cajun/creole food, I can’t wait until I go to New Orleans its a foodie paradise. So this week I was in need of some cajun flavor in my weekly dinner menu. I decided to try a recipe that my grandmother use to make for me. She thought it was a sin to use store brought Alfredo when it was so easy to make at home. Boy was she right but Ill admit I did have some failure along the way major fail attempts. Lets get back to the Cajun Alfredo, this dish is balance of spicy and creaminess that just melts in your mouth.
Check out my the step by step in photos or skip down to the recipe.
Chop all ingredients and set aside
Heat oil in pan, once hot add the sausage.
Add the peppers to pan cook for about 2 minutes.
Add milk, heavy cream and sausage to pan. Allow to bowl then bring to simmer.
Stir pan on occasion until the sauce thickens up. If need be dd in the remainder chicken stock to pan.
Don’t forget to #district baker
- 1-2 pack pack andouille sausages sliced into ¼-inch thick
- 1/2 tbsp tbsp. olive oil
- 1 small red bell pepper diced
- 1 small orange bell pepper diced
- 4 cloves garlic minced
- 3 1/4 cup chicken broth divided
- 1 cup heaving whipping cream
- 1 cup milk
- 1 tbsp cajun seasoning
- 1 tsp kosher sea salt
- 1 tsp ground black pepper
- 1/2 tsp garlic powder
- 12 oz pasta bow tie
- 1/4 cup grated parmesan cheese
- 1 tbsp fresh parsley roughly chopped
In a large pot over medium heat, add the sausage and cook until lightly browned on both sides.
Add the olive oil. When the oil is hot, Add the bell peppers and sauté until soft, then add the garlic and cook until fragrant (taking care not to brown).
Pour in the chicken broth and deglaze the pan. Using a firm spatula or whisk, remove any browned bits from the bottom of the pan.
Add remaining of the chicken broth, heavy whipping cream and milk cajun seasoning, salt, pepper, garlic powder and pasta.
Turn the heat up to high and bring the mixture to a boil. Reduce heat to medium-high and allow the pasta boil in the sauce for 12-14 minutes or until al dente.
The sauce should become thick and creamy. Add the remaining chicken broth to the pasta, stir to combine. Remove from the heat, stir in the parmesan and parsley. Serve immediately.