This creamy Cajun rigatoni celebrates flavours with succulent prawns, spicy andouille sausage, and a luscious creamy sauce. Perfect for a quick weeknight dinner or a special weekend treat. It’s got just the right amount of kick, and if you’re a fan of a bit of extra heat, a dash of cayenne will hit the spot. Serve it with a crunchy salad or some fresh garlic bread, and you’ve got a meal that will impress you. Dig in and enjoy the rich, spicy goodness!
Tips:
Extra Spice: For a fiery kick, add a pinch of cayenne pepper or extra Cajun seasoning to taste.
Sausage Swap: If andouille sausage is hard to find, chorizo or another spicy sausage works just fine.
Healthier Option: Use olive oil instead of butter and low-fat milk instead of cream for a lighter version.
Ingredients:
1 green capsicum
1/2 onion
1 large Roma tomato
1 small can of mushrooms
1 tsp minced garlic
2 cups cream
1 cup milk
1/4 cup parmesan cheese
3 tbsp butter (or olive oil for a healthier option)
250 grams prawns
1-2 andouille sausages
1/2 to 3/4 bag rigatoni (or your favourite pasta)
2 tbsp flour 3 tbsp Cajun or Soul seasoning
1/2 tsp salt
1/2 tsp pepper
Method:
Step 1: Prep the Prawns Pop the prawns into a bowl and toss them with 1 tablespoon of Cajun or Soul seasoning. Give them a good mix and set aside.
Step 2: Cook the Sausage & Prawns Heat a large frying pan over medium heat. Add the butter (or olive oil) and sauté the sliced andouille sausage until it’s nicely browned. Toss in the seasoned prawns and cook for a few minutes on each side until they turn pink. Once cooked, take the sausage and prawns out of the pan and set aside. Peel the prawns if needed while you make the sauce.
Step 3: Sauté the Veggies In the same pan, throw in the diced onion, green capsicum, mushrooms, and minced garlic. Cook for about 2-3 minutes until they start to soften. Add the diced Roma tomato and sprinkle over the remaining Cajun seasoning. Stir everything together and let it cook for a bit longer.
Step 4: Make the Sauce Sprinkle the flour over the veggies and stir well. Gradually whisk in the milk, stirring until the mixture thickens. Bring it to a gentle simmer, then stir in the grated parmesan cheese. Next, pour in the half-and-half and add the cooked sausage and prawns back into the pan. Bring it all back to a simmer and then turn off the heat.
Step 5: Toss with Pasta. Mix the creamy sauce with your cooked and drained rigatoni (or linguine). Toss well to coat the pasta with that rich, creamy sauce.
Step 6: Serve & Enjoy Serve the creamy Cajun pasta with a sprinkle of extra parmesan on top. Enjoy a complete meal with a fresh salad or some crispy garlic bread. Bon appétit!
Preparation Time: 10 minutes Cooking Time: 20 minutes