Creamy Cajun Zucchini Pasta with Kale and Andouille Sausage

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TGIF from this hungry southern belle!  I hope that everyone is looking forward to a fabulous weekend.  I know we sure are!  So… have I mentioned lately how obsessed I am with my new spiralizer kitchen gadget?  (Yes it is TOTALLY possible to be obsessed with a kitchen gadget.)  So much so that I have had the best time trying out new recipes that test out all of the different blades etc.  Pair that with our love for spicy food, the recipe I found for a creamy cajun zucchini pasta with kale and andouille sausage was a huge hit!  So while you’re at one of the farmers markets near you this weekend, be sure to grab some extra zucchini and kale, and whip up this spicy delight!  Enjoy y’all!

 

 

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Creamy Cajun Zucchini Pasta with Kale and Andouille Sausage

(serves 2 – recipe courtesy of the Inspiralized website devoted to the spiralizer)

 

Ingredients:

  • For the sauce:
    • 1 tsp chili powder
    • 1 tbsp whole plain Greek yogurt or whole plain yogurt
    • 1/2 tbsp Cajun seasoning
    • 1/2 tbsp smoked paprika
    • 5 tbsp chicken broth
    • 1 small garlic clove, minced
    • 1/3 cup chopped red onion
  • For the rest:
    • 1.5 zucchinis, Blade C
    • 1 Andouille sausage link
    • 1 tbsp olive oil
    • 1 small garlic clove, minced
    • 1 cup chopped kale
    • chopped parsley to garnish (optional)
    • salt and pepper to taste

Instructions:

  1. Place a large skillet over medium-high heat and spray with olive oil cooking spray. Add in the chopped kale and cook until kale is wilted. Set aside.
  2. In the same skillet, place in the andouille sausage. Cook for 2 minutes and then flip over, add in the garlic and cook for another 2-3 minutes. When done, pour out garlic and sausage onto a plate and set aside.
  3. In the same skillet, place in the olive oil. Once oil heats, add in the onions and garlic. Cook for about 2 minutes or until onions become translucent and begin to soften. Add in the paprika, chili powder, and Cajun seasoning and stir around with onions to combine thoroughly.
  4. Add in the chicken stock and cook until reduced.  Then, add in the yogurt and stir to combine.
  5. Add the zucchini pasta, cooked sausage, and cooked kale into the skillet. Season with salt and pepper. Cook the zucchini for about 2-3 minutes or until noodles soften and are heated completely.
  6. Plate and enjoy! Garnish with fresh chopped parsley (optional).

 

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