This hearty take on a classic
chicken Alfredo will easily become a go-to comforting weeknight dish. Cajun Alfredo expands on what we love about fettuccine Alfredo and is amped up with punchy spices and andouille sausage. Cajun cuisine is rooted in Louisiana and is typically associated with regional specialties like gumbo and jambalaya, dishes known for their rich, spicy, and smoky flavors; this one is no exception.
The spices:
Traditional Cajun dishes are enhanced with spice mixes. Premade mixes and rubs are readily available in the spice section of your grocery store. Still, you can make Cajun seasoning mix with spices already stocked in your pantry, like paprika, garlic powder, oregano, onion powder, and cayenne.
The sausage:
Add extra Cajun flavor with andouille sausage, another Louisiana staple. Andouille is a smoked sausage seasoned with cayenne and onion. In this version, chicken or pork andouille will work well and complement the flavors of your Alfredo sauce.
The Alfredo:
Alfredo is a rich and creamy sauce that comes together with lots of Parmesan. While it’s usually served with fettuccine, it’s also great with a shorter pasta like penne or even gemelli. This sauce comes together in no time. For this Cajun take, cook finely chopped garlic with tomato paste for richness, then combine with a few tablespoons of Cajun seasoning to build flavor before simmering with chicken broth, heavy cream, and Parmesan.
Tip: It’s best to use freshly grated Parmesan here to emulsify the sauce and to top off the finished dish.
Made this recipe? Let us know how it went in the comments below!
This hearty take on a classic
chicken Alfredo will easily become a go-to comforting weeknight dish. Cajun Alfredo expands on what we love about fettuccine Alfredo and is amped up with punchy spices and andouille sausage. Cajun cuisine is rooted in Louisiana and is typically associated with regional specialties like gumbo and jambalaya, dishes known for their rich, spicy, and smoky flavors; this one is no exception.
The spices:
Traditional Cajun dishes are enhanced with spice mixes. Premade mixes and rubs are readily available in the spice section of your grocery store. Still, you can make Cajun seasoning mix with spices already stocked in your pantry, like paprika, garlic powder, oregano, onion powder, and cayenne.
The sausage:
Add extra Cajun flavor with andouille sausage, another Louisiana staple. Andouille is a smoked sausage seasoned with cayenne and onion. In this version, chicken or pork andouille will work well and complement the flavors of your Alfredo sauce.
The Alfredo:
Alfredo is a rich and creamy sauce that comes together with lots of Parmesan. While it’s usually served with fettuccine, it’s also great with a shorter pasta like penne or even gemelli. This sauce comes together in no time. For this Cajun take, cook finely chopped garlic with tomato paste for richness, then combine with a few tablespoons of Cajun seasoning to build flavor before simmering with chicken broth, heavy cream, and Parmesan.
Tip: It’s best to use freshly grated Parmesan here to emulsify the sauce and to top off the finished dish.
Made this recipe? Let us know how it went in the comments below!
- Yields:
-
4
serving(s)
- Prep Time:
- 15 mins
- Total Time:
- 30 mins
- Cal/Serv:
- 1471
Directions
-
- Step 1
In a 12″ skillet over medium heat, heat oil. Cook sausage, turning occasionally, until golden brown, 3 to 4 minutes per side. Transfer to a plate.
- Step 2Meanwhile, in a large pot of boiling salted water, cook pasta, stirring occasionally, until very al dente, about 2 minutes less than package directions. Reserve about 1/2 cup pasta water before draining.
- Step 3In same skillet over medium-high heat, combine 1 tablespoon butter and a splash of broth. Cook, scraping browned bits from bottom of pan, until butter is melted. Add garlic and tomato paste and cook, stirring, until fragrant, about 1 minute. Add Cajun seasoning and remaining 1 1/2 cups broth. Cook, stirring, until combined, about 1 minute. Slowly whisk in cream and bring to a boil. Reduce heat to medium-low and bring to a simmer. Cook, whisking constantly and adding 2 cups Parmesan in a slow, steady stream, until sauce is slightly thickened and reduced by about one-third, about 5 minutes. Add remaining 1 tablespoon butter and whisk until melted.
- Step 4Add pasta to skillet and toss, adding tablespoons of pasta water as needed and up to 1/2 cup more Parmesan, until pasta is covered in sauce and sauce is glossy and smooth.
- Step 5Return sausage to skillet. Top with parsley and Parmesan.
- Step 1
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