Smoked Sausage Cajun Alfredo

Hey y’all! It’s your girl, Olivia, back in the kitchen with a dish that’s sure to warm your bellies and hearts. This week, we’re giving the classic alfredo a spicy Southern twist with smoked sausage and a kick of Cajun seasoning.

This recipe is perfect for busy weeknights when you need something flavorful and satisfying, but don’t have hours to spend slaving over the stove. Plus, it’s a guaranteed crowd-pleaser, even for picky eaters (trust me, I know a thing or two about raising little food critics!).

Get your aprons on and let’s get cooking 🧑‍🍳

Questions I get asked about this recipe:

What makes this recipe “Cajun”?

The smoked sausage, bell peppers, and Cajun seasoning all contribute to the Cajun flavor profile. Feel free to adjust the amount of seasoning to your preferred spice level.

Can I use another type of pasta?

Sure! Any long, thin pasta like fettuccine, linguine, or spaghetti will work well. You could even use short pasta like penne or rotini, but the sauce might not coat as evenly.

Is this recipe kid-friendly?

It depends on your children’s spice tolerance. The Cajun seasoning has a kick, so you might want to start with a smaller amount and adjust to taste. You could also serve it with plain yogurt or sour cream on the side to help cool down the heat.

Do I have to use heavy cream?

No, you can use half-and-half for a lighter sauce. You could even use milk, but the sauce will be thinner.

What can I serve with this dish?

A simple salad, roasted vegetables, or garlic bread would all be great accompaniments.

What you need to make this amazing Smoked Sausage Cajun Alfredo

Ingredients:

1 tablespoon olive oil

1 pound smoked sausage (Andouille, Kielbasa, or your favorite), sliced into bite-sized pieces

1 red bell pepper, thinly sliced

1 green bell pepper, thinly sliced

1 medium onion, diced

2 cloves garlic, minced

1 (14.5 oz) can diced tomatoes, undrained (fire-roasted for extra flavor!)

1 (16 oz) package fettuccine or your favorite pasta

1 (14.5 oz) cup heavy cream

1 cup chicken broth

2 tablespoons Cajun seasoning (adjust to your preferred spice level)

1/2 cup grated Parmesan cheese, plus extra for garnish

Salt and pepper to taste

Fresh chopped parsley, for garnish (optional)

How to make the recipe:

Instructions:

Heat the oil in a large skillet or Dutch oven over medium heat. Brown the sausage for 5-7 minutes, until crispy on the outside.

Add the bell peppers and onion, cook for 3-4 minutes, until softened. Stir in the garlic and cook for an additional minute.

Pour in the diced tomatoes and their juices. Bring to a simmer and cook for 5 minutes, scraping up any browned bits from the bottom of the pan.

While the sauce simmers, cook the pasta according to package directions. Reserve about 1/2 cup of the pasta water before draining.

To the sauce, add the heavy cream, chicken broth, Cajun seasoning, and Parmesan cheese. Season with salt and pepper to taste. Stir well and bring to a simmer.

Reduce heat to low and simmer for 5 minutes, allowing the flavors to meld. Add the cooked pasta and reserved pasta water. Toss everything together until the pasta is evenly coated with the creamy sauce.

Serve immediately topped with additional Parmesan cheese, fresh parsley (if using), and a sprinkle of Cajun seasoning for an extra kick.

Tips:

This recipe is easily adaptable! Swap out the bell peppers for other veggies like broccoli, mushrooms, or spinach. You can also use different types of smoked sausage, like chorizo or turkey sausage.

For a richer flavor, use half-and-half instead of heavy cream.

If you don’t have Cajun seasoning, you can create your own blend with paprika, cayenne pepper, garlic powder, onion powder, black pepper, and thyme.

Make it a one-pot meal! Add cooked rice or quinoa to the pot with the pasta for a complete and hearty dish.

Leftovers store well in the fridge for up to 3 days. Reheat gently over low heat, adding a splash of milk or chicken broth if the sauce thickens too much.

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