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Creamy Cajun Pasta Jambalaya

Ingredients
 

  • Ingredients
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1 onion diced
  • 2 garlic cloves minced
  • A package of andouille sausage already cooked, normally about 5-6 links
  • 8 oz. rigatoni fresh is best
  • 1 can of diced tomatoes
  • 3/4 c. cream
  • 2 tsp. cajun seasoning
  • 2 tsp. paprika
  • Have cornstarch on hand if the cream comes out too thin.

Instructions

  • Cut sausage lengthwise. Then cut into smaller pieces.
  • Saute bell peppers and onion for about 5-7 minutes, until tender. Add in sausage and diced tomatoes (with juice from can).
  • Simmer. Let the liquid reduce by half, keep on medium-low, stirring occasionally.
  • Boil a pot of salted water. Cook pasta as directed according to package.
  • Add in cream, cajun seasoning, and paprika to pot with veggies & sausage. Keep letting it simmer and reduce by half (this can take a little time, so be patient). If it doesn't reduce by half or thicken after about 30 minutes, in a small bowl mix a little cornstarch with cold water together and add to pot. This well help thicken the sauce.
  • After cream sauce has reduced, add in pasta and fully incorporate in the sauce. Let it simmer about 2 minutes so that the sauce can fully coat the pasta.

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