Cajun Pasta Sausage Shrimp

This creamy Cajun pasta brings together bold southern flavors in one rich and satisfying dish. It features shrimp chicken and sausage tossed in a spicy cream sauce and served over tender linguine. This is one of those hearty meals I turn to when I want something cozy crowd pleasing and packed with flavor

I first made this on a rainy Saturday when we needed something warm and comforting. Now it is on regular rotation in our house especially when we are craving something a little spicy and a lot delicious

Ingredients

• Linguine pasta adds chew and holds the sauce beautifully look for bronze cut if available
• Andouille sausage brings smokiness and heat go for a quality brand with real casing
• Shrimp gives a light briny flavor choose wild caught and deveined
• Chicken breast adds heartiness and mild flavor go for boneless skinless cuts
• Bell pepper and onion offer sweetness and aroma choose firm glossy vegetables
• Garlic builds the savory base use fresh cloves not jarred
• Crushed tomatoes add body and acidity for balance
• Chicken broth deepens flavor choose low sodium to control saltiness
• Heavy cream makes the sauce luscious and smooth avoid substitutions for best results
• Parmesan cheese gives a salty cheesy finish freshly grate it if you can
• Cajun seasoning adds signature spice choose one without added salt if possible
• Brown sugar rounds out the flavors and softens heat just a small touch goes a long way
• Thyme salt and pepper complete the savory depth
• Olive oil brings everything together and adds richness

Step-by-Step Instructions

Boil the Pasta

Bring a large pot of salted water to a rolling boil. Add the linguine and cook until al dente about eight to ten minutes. Drain and set aside keeping it warm and coated with a little olive oil to prevent sticking

Brown the Proteins

Heat a large skillet over medium heat. Add sliced andouille sausage and cook until browned and crisp on the edges. Remove and repeat the process with diced chicken until golden and fully cooked. Lastly cook shrimp until pink and just firm

Sauté the Vegetables

In the same skillet add a bit more oil and sauté chopped onions bell pepper and garlic. Cook over medium low heat until soft and fragrant about six minutes

Build the Sauce

Add crushed tomatoes chicken broth and heavy cream to the skillet. Stir well then season with Cajun seasoning salt pepper thyme and brown sugar. Simmer gently for three minutes to blend flavors

Melt in the Cheese

Lower the heat and stir in the parmesan cheese allowing it to melt slowly into the sauce making it smooth and creamy

Combine Everything

Add the cooked pasta to the skillet and toss well until evenly coated. Return the sausage chicken and shrimp to the pan and stir gently to distribute

Serve Hot

Dish up immediately while the pasta is still hot and the sauce is silky. Garnish with extra parmesan or chopped parsley if desired

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I absolutely love how the andouille sausage brings smoky depth to the creamy sauce. My kids always get excited when they see this on the stove and it reminds me of Sunday dinners with family gathered around a big pot

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to four days. Reheat gently on the stove or microwave with a splash of cream or broth to revive the sauce. For longer storage portion into freezer safe containers and freeze up to two months

Ingredient Substitutions

You can substitute smoked sausage or kielbasa for andouille if needed. Use boneless chicken thighs for a juicier result. Half and half may work in place of cream but the sauce will be thinner. Penne or fettuccine also work well instead of linguine

Serving Suggestions

This pasta is filling enough to stand alone but pairs well with a crisp green salad and warm crusty bread. For added vegetables stir in sautéed spinach mushrooms or diced tomatoes right before serving

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Cultural Notes

This dish draws inspiration from Louisiana Cajun cuisine which is known for its bold use of spices meats and hearty preparations. The creamy sauce here balances the traditional heat for a more family friendly twist while keeping the soul of Cajun flavor intact

Commonly Asked Questions

→ Can I use milk instead of cream?

Yes, you can use whole milk or half-and-half. The sauce will be thinner and less rich, but adding a cornstarch slurry while simmering can help thicken it.

→ Can I make this with just one type of protein?

Absolutely. You can use just shrimp or just chicken. The dish still works beautifully with a single protein choice.

→ What vegetables go well in this dish?

Bell peppers, mushrooms, onions, tomatoes, or spinach all pair well with the creamy Cajun flavors. Add them to the sauce for extra texture and color.

→ How can I adjust the spice level?

Reduce Cajun seasoning or stir in extra cream for a milder flavor. For more heat, add cayenne or red pepper flakes to taste.

→ How should I store and reheat leftovers?

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat with a splash of cream or broth to refresh the sauce.