Creamy Cajun Sausage One Pot (Printable Version)

A savory blend of Cajun sausage, pasta, and creamy cheese sauce cooked together with colorful veggies.

# Ingredients Required:

→ Proteins

01 - 284 g smoked sausage (Andouille or kielbasa), sliced into thin rounds

→ Pasta

02 - 113 g pasta (penne or rigatoni)

→ Vegetables

03 - 1 cup (150 g) diced bell peppers, mixed colors
04 - 120 g diced onion
05 - 30 g fresh spinach (optional)

→ Liquids & Dairy

06 - 480 ml low-sodium chicken broth, add more if needed
07 - 240 ml heavy cream
08 - 100 g shredded Parmesan cheese

→ Oil & Seasonings

09 - 15 ml olive oil
10 - 2 tbsp Cajun seasoning
11 - ½ tsp garlic powder
12 - ¼ tsp cayenne pepper (optional, for extra spice)

→ Garnish

13 - Chopped parsley

# Guide to Cooking:

01 - Slice smoked sausage into thin rounds and chop bell peppers and onions. Measure Cajun seasoning, heavy cream, and cheese.
02 - Heat olive oil in a large skillet or pot over medium heat. Sauté sausage slices until browned. Remove sausage from pot and set aside.
03 - In the same pot, cook diced bell peppers and onions until softened, about 3-5 minutes.
04 - Sprinkle Cajun seasoning over the vegetables and stir to coat. Pour in the chicken broth and bring to a simmer.
05 - Add pasta directly to the simmering broth and cook until al dente, stirring occasionally to prevent sticking.
06 - Reduce heat to low. Stir in heavy cream and Parmesan cheese until cheese melts and sauce is smooth.
07 - Return browned sausage to the pot and mix thoroughly. Add fresh spinach if using and stir until wilted.
08 - Taste and adjust seasoning with a pinch of salt if necessary. Add black pepper or cayenne pepper as preferred.
09 - Serve topped with chopped parsley and additional grated Parmesan or red pepper flakes for extra flavor.

# Extra Suggestions:

01 - Using low-sodium broth allows control over the final saltiness. Stirring pasta occasionally prevents sticking.

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