Creamy Cajun Pasta with Shrimp, Chicken, and Andouille Sausage Recipe
Introduction
Creamy Cajun Pasta is a flavorful and hearty dish that combines tender shrimp, chicken, and spicy andouille sausage with a rich, creamy sauce. Perfect for a cozy weeknight dinner, this recipe brings a touch of Cajun spice to your table with an easy-to-follow process.
Ingredients
- 1 pound linguine or fettuccine pasta
- 4 tablespoons olive oil (divided)
- 2 tablespoons Cajun seasoning (divided)
- 1 teaspoon salt (divided)
- 1 teaspoon freshly cracked black pepper (divided)
- 1 teaspoon ground thyme
- 1 pound shrimp (peeled and deveined)
- 2 boneless, skinless chicken breasts (cut into bite-sized pieces)
- 1 pound andouille sausage (cut into thin slices)
- 1 medium yellow onion (diced)
- 1 green bell pepper (seeded and diced)
- 1 tablespoon minced garlic
- 1 teaspoon brown sugar (optional)
- 1 cup canned crushed tomatoes
- 1 cup chicken broth
- 2 cups heavy cream (or half and half for a lighter sauce)
- 1 cup grated parmesan (plus more for serving)
Instructions
- Step 1: Cook the pasta according to the package directions. Drain and keep warm.
- Step 2: While the pasta is cooking, combine 1 tablespoon Cajun seasoning, ½ teaspoon salt, ½ teaspoon pepper, and ½ teaspoon ground thyme. Season the shrimp and chicken evenly with this spice mixture.
- Step 3: Heat a small amount of olive oil in a large sauté pan over medium heat. Cook the shrimp for 2 to 3 minutes on each side, until pink and curled. Remove the shrimp and set aside on a covered plate to keep warm.
- Step 4: Add more oil to the pan and cook the seasoned chicken for about 7 minutes, until cooked through. Remove and set aside with the shrimp.
- Step 5: Add the sausage to the pan, warm and brown slightly, then remove and keep warm with the shrimp and chicken.
- Step 6: Add the remaining olive oil to the pan. Cook the onion, green pepper, and garlic for 3 to 4 minutes. Stir in 1 tablespoon Cajun seasoning, ½ teaspoon salt, brown sugar (if using), crushed tomatoes, chicken broth, and heavy cream. Bring to a simmer and cook for 2 to 3 minutes.
- Step 7: Remove from heat and stir in the grated parmesan until melted and combined.
- Step 8: Add the drained pasta to the sauce and toss to coat. Then fold in the shrimp, chicken, and sausage. Serve immediately with extra parmesan on top, if desired.
Tips & Variations
- For a lighter version, substitute heavy cream with half and half or whole milk.
- Use smoked paprika or cayenne pepper to add extra heat if you like it spicier.
- Try swapping andouille sausage for chorizo or smoked kielbasa for a different smoky flavor.
- If you prefer, use gluten-free pasta to make this dish gluten-free.
Storage
Store leftover creamy Cajun pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat on the stove or in the microwave, adding a splash of cream or broth if the sauce has thickened too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this pasta ahead of time?
Yes, you can prepare the sauce and cook the proteins ahead, but it’s best to toss with pasta just before serving to maintain the best texture.
What can I substitute for andouille sausage?
If you can’t find andouille sausage, smoked sausage or chorizo work well as flavorful alternatives in this recipe.
Print
Creamy Cajun Pasta with Shrimp, Chicken, and Andouille Sausage Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
This Creamy Cajun Pasta is a flavorful and indulgent dish combining tender shrimp, chicken, and smoky andouille sausage in a rich, creamy sauce spiced with Cajun seasoning. Cooked linguine pasta is tossed in a savory tomato and cream-based sauce, making this a perfect comforting meal with a delightful balance of spice and creaminess.
Ingredients
Scale
Protein
- 1 pound shrimp, peeled and deveined
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 pound andouille sausage, cut into thin slices
Pasta
- 1 pound linguine or fettuccine pasta
Vegetables & Aromatics
- 1 medium yellow onion, diced
- 1 green bell pepper, seeded and diced
- 1 tablespoon minced garlic
Liquids & Dairy
- 4 tablespoons olive oil (divided)
- 1 cup canned crushed tomatoes
- 1 cup chicken broth
- 2 cups heavy cream (or half and half for a lighter sauce)
- 1 cup grated parmesan cheese (plus more for serving)
Spices & Seasonings
- 2 tablespoons Cajun seasoning (divided)
- 1 teaspoon salt (divided)
- 1 teaspoon freshly cracked black pepper (divided)
- 1 teaspoon ground thyme
- 1 teaspoon brown sugar (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add linguine or fettuccine pasta and cook according to package directions until al dente. Drain the pasta and set aside, keeping it warm.
- Season Proteins: In a small bowl, combine 1 tablespoon Cajun seasoning, ½ teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon ground thyme. Evenly coat the shrimp and chicken pieces with this seasoning mixture.
- Cook Shrimp: Heat 1 tablespoon olive oil in a large sauté pan over medium heat. Add the shrimp and cook for 2 to 3 minutes on each side until they turn pink and curl. Remove the shrimp promptly to prevent overcooking and place on a covered plate to keep warm.
- Cook Chicken: Add another tablespoon of olive oil to the pan. Cook the seasoned chicken bites over medium heat, stirring occasionally, until fully cooked through, about 7 minutes. Remove and keep warm with the shrimp.
- Cook Sausage: Add the remaining olive oil to the pan and add the sliced andouille sausage. Heat until the sausage is warmed and slightly browned, then remove and keep warm with the shrimp and chicken.
- Sauté Vegetables and Build Sauce: In the same pan, sauté the diced onion, green bell pepper, and minced garlic over medium heat for 3 to 4 minutes until softened. Stir in the remaining 1 tablespoon Cajun seasoning, ½ teaspoon salt, and optional brown sugar. Add crushed tomatoes, chicken broth, and heavy cream. Bring the mixture to a simmer and cook for 2 to 3 minutes to combine flavors.
- Add Cheese to Sauce: Remove the pan from heat. Stir in the grated parmesan cheese until fully melted and the sauce is creamy and well combined.
- Combine and Serve: Add the cooked, drained pasta to the sauce and toss until thoroughly coated. Gently fold in the cooked shrimp, chicken, and sausage. Serve immediately, garnished with additional grated parmesan cheese if desired.
Notes
- You can substitute half and half for heavy cream to reduce the richness of the sauce for a lighter version.
- For more spice, increase the Cajun seasoning to taste or add a pinch of cayenne pepper.
- Make sure not to overcook the shrimp; remove as soon as they turn pink and curl to keep them tender.
- Andouille sausage can be substituted with smoked sausage or chorizo if unavailable.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun, Southern American
Keywords: Cajun pasta, creamy pasta, shrimp pasta, chicken pasta, andouille sausage, spicy pasta, one pot pasta
