Cajun Pasta with Andouille

Cajun Pasta with Andouille

What You'll Need:

  • 1 pound fresh andouille sausage
  • 2 tablespoons Kinloch pecan oil, divided
  • 2 cloves garlic minced
  • ½ red onion diced
  • 3 small sweet peppers sliced
  • 1 small jalapeno pepper seeded, deveinved and diced
  • 2 cups chicken broth
  • 14.5 ounce can fir roasted diced tomatoes
  • 2 teaspoons Cajun seasoning
  • Kosher salt and black pepper to taste
  • 10 ounces uncooked pasta any shape
  • ½ cup shredded cheddar cheese + extra for serving
  • ½ cup shredded gouda cheese + extra for serving


Heat one TBSP of the pecan oil in a large pan. Add sausage links and cook sausages, turning until crisp and golden brown. Remove and place on a plate to cool.

In same pan, heat the remaining oil. Add garlic, onion and peppers; cook until onions are soft, about 3-5 minutes. Stir in chicken broth, diced tomatoes, and Cajun seasoning; season with salt and pepper, to taste. Bring to a simmer and stir in pasta. Bring to a boil; cover, reduce heat and simmer until pasta is
cooked through about 13-15 minutes.

While the pasta is cooking, slice the sausages into 1/4 “ slices. When the pasta is al dente, stir in the sausage. Turn off the heat; top with cheese and cover until melted, about 2 minutes. Serve immediately with extra cheese if desired.

Serves 6

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