Creamy Cajun Pappardelle with Andouille Sausage

Yaaay back to regular food! (fist bump nation)

Creamy Cajun Pappardelle with Andouille Sausage / Bev Cooks

And I have to warn you about something. This week I’m posting two creamy recipes. One in pasta form. The other, soup.

And both are creamy.

Super creamy.

Mega mama creamy.

But it’s almost winter (technically still a few weeks away but who’s counting besides me) and our bodies need the cream. It’s like, mandatory.

But today? Let’s eat Cajun! Creamy Cajun.

I mentioned the cream, right?

Creamy Cajun Pappardelle with Andouille Sausage / Bev Cooks

As always, I give you simplicity. I did forget the lemon in this photo, though. HOW WILL WE EVER GO ON?

So, pappardelle is a wiiiiiide flat pasta. You can totally sub egg noodles in this if you can’t find pappardelle. But seek it out! It’s festive. And flat and wide. Like a wide legged pant. Maybe.

Creamy Cajun Pappardelle with Andouille Sausage / Bev Cooks

Start this mess by slicing and searing some Andouille sausage. I LOVE Andouille ausage. It’s like, a problem how much I love it. And would you believe that my kids love it? Dead serious. They munch on cooked Andouille slices like mini psychos.

I dig it because you don’t have to do jack because it’s already so flavorful. You basically sear it, love it, pet it and call it Frank.

Creamy Cajun Pappardelle with Andouille Sausage / Bev Cooks

Then you’ll dice up a red bell and toss it in. Let it pop around the pan a few minutes and get a tiny bit of color, then stir in the stock and cream.


Now, at this point, it might seem over the top, but go ahead and sprinkle in a tsp or so of Cajun seasoning. YES, the sausage will flavor the cream sauce, but with all that pappardelle going in and about to absorb the pasta like a mother, we need that extra kick in the face. Trust meh.

Then you’ll transfer the al dente pappardelle pasta into the cream sauce, along with a good squeeze of lemon, some freshly grated parmesan, the love in your heart, and…

Creamy Cajun Pappardelle with Andouille Sausage / Bev Cooks

Yeah, okay. Delish. Dying.

The trick is, to let it sit in the pan covered in that spicy cream sauce just a few minutes. Then, as you toss and toss and toss the pasta with everything, it magically becomes glossy and silky and perfectly coated. And it is CRAZY GOOD.

Creamy Cajun Pappardelle with Andouille Sausage / Bev Cooks

Serve it family style! Extra lemons, finely chopped parsley, freshly grated parm, your entire upper torso.


This is what creamy Cajun does to me.

Creamy Cajun Pappardelle with Andouille Sausage / Bev Cooks

Yes. Yes. Yes.

Creamy Cajun Pappardelle with Andouille Sausage
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  • 13 oz Andouille sausage, cut into 1/2-inch slices
  • 1 red bell pepper, seeded and diced
  • 1 cup heavy cream
  • 1 cup chicken stock
  • 1-2 tsp cajun seasoning
  • 12 oz pappardelle pasta
  • Two lemons
  • Chopped parsley
  • Freshly grated parmesan cheese


  1. Bring a large pot of salted water to a boil. Cook the pappardelle until al dente, according to package directions.
  2. In the meantime, sear the sliced sausage in a large skillet over medium heat. Once you get some nice sear marks on both sides, add the red bell pepper, and sauté about a minute. Stir in the chicken stock, heavy cream, and the cajun seasoning. No need to add salt, because the cajun seasoning is pretty salty. Go the full two tsp if you want that good kick. You do want that good kick. Simmer on medium low a minute or two, then transfer the al dente pasta into the skillet. Squeeze in the juice from half a lemon, and grate about 1/4 cup of the parmesan into the pasta. Toss toss toss, cover and let it sit in the pan, off the heat for five minutes. Give it another good toss, and transfer to a large serving bowl.
  3. Garnish with more lemon wedges, extra parmesan and chopped parsley!
  4. TIP - the pasta will absorb the cream sauce, so keep tossing it until you get that beautifully coated, glossy sauce. You’ll flip out. This is crazy.
  5. Serves about 4!

Creamy Cajun Pappardelle with Andouille Sausage / Bev Cooks

See you never.


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7 Responses to Creamy Cajun Pappardelle with Andouille Sausage

  1. Mountaincat November 27, 2018 at 9:31 am #
    I saw your TV commercial for the first time last night. Awesome!!!!
  2. CJ | A Well-Read Tart November 27, 2018 at 12:07 pm #
    I don't like andouille sausage, but I DO love cajun cream sauces!! They are the best. I make a similar version with shrimp, but I'm never quite sure what to serve it with. The pappardelle looks SO good in this recipe; I think the next I make my cajun creamy shrimp, I'm serving it over pappardelle. This may have to go on the menu for, like, next week. Because I'm so excited to have creamy cajun pappardelle. :-D Thanks!!
  3. Natasha November 27, 2018 at 4:50 pm #
    Any suggestions on a replacement for bell pepper........... DN like them but need something else in there. A different vegetable?
  4. Sarah December 4, 2018 at 11:43 am #
    This unfortunately wasn’t a winner for me. Didn’t care for the taste and will not make again.
    • Bev Weidner December 4, 2018 at 11:50 am #
      Ohhh, Sarah! I'm so bummed to hear this. Thank you for at least trying it out. I hope other recipes have been winners for you! Thanks for the comment. xx - b
  5. Susannah December 8, 2018 at 8:45 pm #
    Made this tonight and it was fast, easy and delicious! The only edit we made was chives instead of parsley. Will definitely make it again!

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