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)!
- 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)
- If using shrimp: thaw according to package directions.
- Boil water for pasta & cook according to package directions.
- While pasta is cooking, dice sausage links into 1/2 inch rounds.
- In a large skillet, heat oil over medium high heat. Add sausage to the pan making sure to spread out so the sausages aren't on top of each other.
- Cook sausages until browning happens, (flipping about half way through) then remove from pan. Try to leave as much oil as possible in pan.
- Add celery mixture to hot oil in pan.
- Add Cajun seasoning. Stir.
- Cook veggies over medium heat until onions become translucent & celery and bell peppers soften.
- Add alfredo sauce, sausages, and stir.
- Over medium low heat, allow sauce to come to a simmer.
- Drain pasta when ready, and drizzle with about 1 tsp. olive oil. Set aside.
- Add shrimp to alfredo mixture (if using) & cook for 2-3 minutes until opaque. Don't over cook.
- Top pasta with alfredo mixture & serve.
- 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.