Creamy Cajun Pasta with Roasted Okra and Sausage

I put roasted okra in a creamy Cajun pasta. You’re either going to high five me, or somehow forgive me.

Creamy Cajun Pasta with Roasted Okra and Sausage / Bev Cooks

I get extremely squeal-y giddy at this time of year. School is back in sesh (<–not sorry), football season is lurking around the corner (<–don’t really care for the sport, just the overall spirit vibe), Labor Day is a kiss away (<–it’s the unofficial official gateway to fall!), the humidity is beginning its magical disappearing act (<–thank the baby sloths), and the idea of quick, comfort food is making its way back into my brain hole. Ahhhhhh.

And this one involves okra. Roasted okra! On a pan, in the oven, in your face. Hallelujah.

Creamy Cajun Pasta with Roasted Okra and Sausage / Bev Cooks

I’m also involving a bit of late-year seasonal fresh corn in this recipe, so if you happen to wait until deeper in the fall to make it, and corn isn’t falling off the market stands, you can totally go with canned or frozen corn. No one will make a face at you.

But the OKRA. Don’t be messin’ around with the okra. Get the fresh. Get that fresh feeling.

Wait.

Creamy Cajun Pasta with Roasted Okra and Sausage / Bev Cooks

While this pasta is creamy, you don’t have to punch yourself over it because it’s just milk. Reduced fat, even! You’re totally welcome to indulge it up and go with whole, or even a bit of cream, if you’re feeling frisky. I just kept it slightly waist-friendly so I could eat more of it and not need counseling. #math

Creamy Cajun Pasta with Roasted Okra and Sausage / Bev Cooks

My theory behind roasting the okra was to eliminate the slime factor. Just like on “You Can’t Do That on Television”. Remember when they’d say, “I don’t know” and get dumped with buckets of green slime? Which was more like green water. But who am I to be picky.

It’s like that! Exactly like that. But instead of on your head it’s in your mouth. And you don’t have to say anything for it to happen. And it’s not on a television stage with a camera crew. It’s just you and whoever else you might be eating with. And it’s not lime green – it’s like a tiny, sticky white biofilm. And totally non-aggressive. Other than that, it’s exactly the same!

I’ll say the roasting eliminated most of the slime. The thinner slices came out crispier, resulting in a bit of added texture to the pasta. The softer pieces of okra were great, too! Just not as crispy.

This is a long paragraph about okra slime.

Creamy Cajun Pasta with Roasted Okra and Sausage / Bev Cooks

Andouille sausage – seared seared seared.

Add some fresh corn and diced green bell pepper.

Boil some orzo, but not all the way! You’ll let it finish cooking in the seasoned cream sauce. (which was just milk, remember? don’t get stabby.)

Top with roasted okra, lemon juice and a bit of parmesan cheese.

Ugh.

Creamy Cajun Pasta with Roasted Okra and Sausage / Bev Cooks

You THINK two cups of milk will be way too much. But just you wait, ‘Enry ‘Iggins, just you wait.

The orzo will soooooak that mess up, David Copperfield style.

And then your entire mouth will inhale it all, Tasmanian Devil style.

And then we’ll sing together in harmony, ’80s U.S.A. style.

Creamy Cajun Pasta with Roasted Okra and Sausage / Bev Cooks

Don’t say I didn’t warn you.

Creamy Cajun Pasta
Save Recipe

Ingredients

  • 1 pint fresh okra, thinly sliced
  • 1 Tbs. extra-virgin olive oil
  • 1 (14 oz) package andouille sausage, thinly sliced on the diagonal
  • 2 ears fresh corn, kernels sliced off
  • 1 green bell pepper, diced
  • 1 Tbs. Cajun seasoning (I used Tone’s)
  • 1 cup orzo pasta
  • 2 cups milk (reduced fat, whole - whatever!)
  • juice of half a lemon
  • 1/4 cup parmesan cheese, plus more for garnish
  • salt and pepper

Instructions

  1. Preheat oven to 425. Place the sliced okra on a baking sheet and drizzle with oil. Season with a pinch of salt and pepper and roast for 20-25 minutes, until brown and crispy. Remove from the oven and set aside.
  2. Heat a large skillet over medium high, and add the sliced sausages. Sear on one side, flip and sear on the other, until you get a nice char on both sides. Remove from the pan and set aside. Add the corn and green bell pepper to the pan, along with the Cajun seasoning. You should have enough sausage oil to sauté with, but add a little oil if needed. Sauté until the veggies are tender. Add the sausage back to the pan, along with the milk. Simmer for a few.
  3. In the meantime, bring a pot of salted water to a boil. Cook the orzo for a few minutes, until slightly tender. Transfer the orzo to the veggie/sausage skillet to finish cooking, until the pasta is al dente. Off the heat, add the 1/4 cup parmesan cheese. Stir to combine.
  4. Squeeze in some lemon juice to wake it up. Maybe a pinch of salt and pepper? Yes.
  5. Top the whole dish with the roasted okra, garnish with more cheese and parsley.
  6. DEVOUR.
  7. Serves 4.
http://bevcooks.com/2016/08/creamy-cajun-pasta-roasted-okra-sausage/

Creamy Cajun Pasta with Roasted Okra and Sausage / Bev Cooks

*Slime sold separately.

Save

Save

Save

Save

Save

, , , , ,

9 Responses to Creamy Cajun Pasta with Roasted Okra and Sausage

  1. Jennifer August 16, 2016 at 8:19 am #

    This looks absolutely fantastic! My boyfriend is nuts about okra, but I’m not a huge fan – this will be a good way to make us both happy.

    Question – why does the oven get turned down to 350? I didn’t see anything else go in the oven. Thanks!

    • Bev Weidner August 16, 2016 at 8:31 am #

      HAHAH! Oh my gosh. You’re going to think I’m insane. I was thinking about another recipe I shot right before, and was mixing up the instructions. I just updated the recipe! You’ll turn the oven off. 🙂 (thanks for letting me know!)

  2. Anca August 16, 2016 at 10:32 am #

    This looks insane! I can’t wait to try it. I love the silverware too 🙂

  3. Tori//Gringalicious August 16, 2016 at 9:06 pm #

    Count me in! I know exactly what’s going on my menu for next week!

  4. Nicole George August 17, 2016 at 11:03 am #

    Holy cow, this looks so good. And Okra. I’m a sucker for anything with okra.

    XO
    Nicole | http://www.bynicolegeorge.com

  5. Amelie Moore August 23, 2016 at 12:44 am #

    Oh my gosh this looks so good! I am over here drooling over this dish right now. I am all over this. I can’t even stop starring.

  6. Beth August 26, 2016 at 12:04 pm #

    YUM! I made this last night and we loved it! I didn’t have any corn on hand so I added some red bell pepper along with the green. This will definitely be a repeat!

  7. Kate August 28, 2016 at 12:22 pm #

    I always shy away from the okra at the Farmer’s market because I’ve only ever enjoyed it pickled, but I never thought about roasting it, I bet that’s amazing! Great recipe!!

Trackbacks/Pingbacks

  1. August 2016: A Review | Once In A Blue Spoon - September 19, 2016

    […] creamy Cajun pasta with roasted okra and sausage (from Bev Cooks) looks so pretty and sounds like it would be an explosion of […]

Leave a Reply