Creamy Cajun Sausage with Linguine

Pasta night! Get stoked.

This right here has everything you’ll need for pasta night. It’s creamy, it’s rich, it’s tangy, it’s got gorgeously seasoned andouille sausage in it, so you get that bounce with every bite.

And the simple factor is outrageous, so let us peepeth before I lose my mind.

I think the basil is really nice in this. It’s delicate (isn’t it, isn’t it…) but has attitude. I’m not sure if basil and andouille are a traditional pairing, but in my head it is. It just works.

All we really do is sear our sliced sausage until we get a nice char on both sides, and make a cream sauce. That’s it. It’s a 30-minute wonder and you’ll straight legit obsess.

Maybe two minutes per side? Easy does it.

Move them out of the pan while you make the sauce. I made a video for it so you’ll see all the steps there!

We’ll use Tony’s creole seasoning. If you have something cajun or creole already, use that! We just need a Tbs. to amp up the cream sauce. Get our groove on. (I have no idea why I said that.)

Hiiiiii.

Linguine gets cooked and finished in the sauce. You can add some pasta water to extend the sauce, too. That starchy water is gold, baby.

Toss the sausage back in, squeeze some fresh lemon juice over the top, garnish with pa-LENTY of freshly grated parm, and all that basil. You can chop or julienne the basil if you’re feeling it. Rustic, refined, it all works.

The flavors are absurd, you’ll not be able to see straight. Of course the lemon wakes it all up, and the the cheese adds that delightful nutty finish. This is no-miss deal, I’m telling you. And it takes so little time it’s magnificent.

Did my kids eat it? Hayell yes. They became this meal right in front of me. It was wild.

And it’s not too hot, I promise. The heat has flavor, it doesn’t destroy you. Especially cut with the cream sauce, it’s ridiculously good.

Your next pasta night, git it!

Creamy Cajun Sausage with Linguine

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Ingredients

• 13.5 oz andouille sausage, sliced
• 1 pound linguine
• 1 1/2 cups milk
• 1 Tbs. Creole or cajun seasoning
• 2 Tbs. Butter
• 2 Tbs. Flour
• Coarse salt
• Fresh basil and parmesan, for garnish
• Fresh lemon juice, to squeeze on at the end

Instructions

1. Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, according to package directions.
2. In the meantime, sear the sausage with a Tbs. oil in a wide skillet over medium high. Flip and sear until both sides are nicely charred. Remove and set aside.
3. Back in the skillet, add the butter. Once it melts, add in the flour. Whisk until it becomes a little paste. Add in a half cup of milk; whisk until smooth. Add in the creole seasoning and whisk it. Keep adding the milk in a steady stream and whisk until it becomes a smooth creamy sauce. Add in a little starchy pasta water to thin if needed. Salt well.
4. Add in the linguine and toss to coat. Add the sausage back to the pasta and give it a toss.
5. Squeeze the juice from half a lemon over the top, then garnish with fresh basil and parmesan cheese. Just delish.
6. Serves 4-6.

7.8.1.2

680

https://bevcooks.com/2024/02/creamy-cajun-sausage-with-linguine/

Please report back because this one has me straight giddy.