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Cajun Pasta

Making a Cajun inspired pasta. Use a roux to make a cheese sauce which makes the dish more like a Mac 'N Cheese. Add in Cajun spices and the trinity of vegetables.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4

Ingredients

  • 1 lb pasta
  • 2 Chicken Andouille Sausages
  • ¼ yellow onion diced
  • ¼ red yellow and green pepper, rough chopped
  • 1 stalk celery diced
  • 1 tbsp canola oil
  • 3 tbsp butter
  • 3 tbsp flour
  • 1 can coconut milk
  • Chicken stock if needed
  • 1 ½ - 2 cups cheddar cheese reserve a little for the topping
  • 1 handful of pepper jack cheese shredded
  • 1 - 2 - tbsp Cajun spice

Instructions

  1. In a big pot, bring a pot of water with salt added to a boil. Add the pasta and cook until al dente. Set aside.
  2. Heat the oil in a skillet and cook the andouille sausage. Remove from the pan and set aside.
  3. Add the onions, peppers and celery back in the same pan and cook for 4 - 5 minutes - until just soft.
  4. In another pan, melt the butter. When melted, add in the flour. Mix until the flour is fully incorporate. Cook for 1 more minute to get a nutty flavor.
  5. Start adding in the coconut milk a little at a time. When it is absorbed by the butter and flour, keep adding in the coconut milk until it is all used up. The roux will get thicker as it heats if it is too thin.
  6. If the roux is too thick, add just a little chicken stock.
  7. Now start adding in the cheddar cheese about ⅓ at a time. When the cheese has fully melted, add in the next batch. Repeat until all the cheese is used.
  8. To assemble, pour the veggies into a baking dish.
  9. Top with the pasta noodles and mix together.
  10. Next, top with the cheese sauce and the sausage. Mix altogether well.
  11. Finish, by topping with a little more cheddar cheese and the pepper jack cheese.
  12. Bake in a 325 degree oven until the cheese melts - maybe 2 - 3 minutes.
  13. Serve and enjoy!