All the creamy goodness you love with a kick! Cajun Alfredo will definitely spice up your weeknight dinner rotation (add pre-cooked shrimp for a true Cajun flare)!
In another life, I lived in New Orleans, and I soaked up all the flavor packed meals like a human sponge. If you’ve never been to the Big Easy, then this is a must for your bucket list–because it is an experience that needs to be had by all food loving people. PERIOD. Whenever I can squeeze some Cajun flavor into the weeknight rotation, I do, and it’s always a crowd pleaser. This Cajun Alfredo was just what the doctor ordered when I was looking for a little something different to tweak our same-old boring chicken alfredo staple.
WHAT IS CAJUN ALFREDO?
Cajun Alfredo is a bold, creamy twist on classic Alfredo sauce with a kick of spice from Cajun seasoning. It’s a perfect balance of rich, cheesy goodness and smoky, savory flavors from sausage and shrimp. This dish brings restaurant-quality comfort food straight to your kitchen in under 30 minutes.
BEST SAUSAGE FOR CAJUN ALFREDO
Okay, let’s be real–I want you to ALWAYS use what you have. That’s how this dish was born. I didn’t have chicken & I didn’t want boring. What I did have was smoked sausage & frozen shrimp. So, that’s what I used.
That said, smoked sausage or Andouille are the top choices for this dish. Andouille adds extra heat and Cajun authenticity, but smoked sausage provides a milder, slightly sweet flavor, which your kids will probably prefer. Choose whichever fits your spice level, and slice it into bite-sized rounds for the best texture.
You can add shrimp to the dish, too & go all in on a double-protein pasta dish. However, when time is limited just sausage can work amazing.
HOW TO MAKE CAJUN ALFREDO SAUCE
The magic is in the seasoning! Start with a jar of store-bought Alfredo sauce (yes, we’re going with the regular old jar of store-bought), then stir in Cajun seasoning to taste. Yes, friend, it is that easy….and it will truly open your eyes to how many different ways you can use a jar of alfredo sauce! You’ll start wondering….”what else can I try seasoning this alfredo with??”
The key to making this feel really “authentic” in terms of Cajun flavor is the “holy trinity” of veggies, which I cheat on by getting the pre-cut container at Publix! Cook those veggies in the sausage grease for a deep, rich flavor. Want it extra creamy? Add a splash of heavy cream or a handful (or three!) of Parmesan.
CAJUN ALFREDO
All the creamy goodness you love with a kick! Cajun Alfredo will definitely spice up your weeknight dinner rotation (add pre-cooked shrimp for a true Cajun flair)!
Ingredients
- Smoked sausage or Andouille sausage
- 1 Package of pre-diced celery, onion, bell pepper mix (found in the produce section) OR CUT YOUR OWN:
- 1 rib of celery
- 1 small onion
- 1/2 green bell pepper
- 1 tsp. Cajun spice blend (Tony's, Zataran's, etc.)
- 1 jar alfredo sauce
- 1 tsp. olive oil
- 16 oz pasta of your choice: we used shells
- 1 tsp. salt for seasoning pasta water
- OPTIONAL SEAFOOD:
- 1 lb. frozen, pealed, deveined shrimp (thawed)
Notes
- You can use any smoked sausage you prefer.
- Shrimp thawing trick: (always follow specific package directions for thawing) but it is helpful to stick the bag of shrimp in the fridge the morning you're planning to make this dish. It will help with easy thawing that evening. But, be sure to use shrimp that same day & always follow specific package directions for thawing.
- Any pasta will work for this dish.
BEST PASTA CHOICE FOR CAJUN ALFREDO
Okay, we’ve gotta keep the southern coastal vibe going in this dish with (of course!) SHELLS! However, you can certainly use shells, penne, or fettuccine, which are all excellent choices. The key is a pasta shape that holds onto the sauce, making every bite jam packed with flavor.
Cook it al dente and toss it in a little olive oil to prevent sticking before mixing in the sauce.
LET’S TALK: SHRIMP IN ALFREDO
Shrimp pairs beautifully with my creamy, spicy sauce. Just make sure to use peeled, deveined shrimp and cook them quickly in the piping hot alfredo—2-3 minutes is all it takes. So, this will be the very last thing you do before serving!
Overcooked shrimp get rubbery, so keep an eye on them! (HOT TIP: best to thaw them out overnight in the fridge for easy an easy add to the dish).
ALFREDO + SIDES
Honestly, I can sit with a bowl of this Cajun Heaven & be happy as a little clam. But, if you want to stretch this meal & add a side — keep it simple. An easy side salad, garlic bread, or even adding in some frozen peas at the last minute to the dish would be totally fine. My vote is always carb related:)
If you’re so lucky as to have leftovers, then store them in an airtight container in the fridge for up to three days. Reheat gently on the stovetop (or micro) with a splash of milk or cream to keep the sauce smooth. Avoid microwaving for too long, as it can dry out the pasta and make the shrimp tough. But, that makes a KILLER lunch!
FINAL TIPS FOR MAKING THE BEST CAJUN ALFREDO:
- Use pre-diced celery, onion, and bell pepper mix (AKA the Holy Trinity) to save time.
- Don’t skimp on seasoning—Cajun flavors should be bold!
- For a lighter version, swap sausage for grilled chicken and use a lighter Alfredo sauce.
This Cajun Alfredo Pasta with Smoked Sausage and Shrimp is proof that a quick, easy dinner can actually be FUN (and NOT BORING!). Whether you make it spicy or keep it mild, this dish is gonna give you that southern coastal vibe & get you excited about dinner again.
Drop me a line below & let me know if you try it!
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