Eagle Cajun Creamy Shrimp & Sausage

A bold Southern masterpiece where succulent shrimp and smoked sausage meet a velvety, flavor-packed sauce infused with our signature Eagle Cajun pantry mix.

The Inspiration

Inspired by the buzzing energy of Gulf Coast kitchens, this Cajun Creamy Shrimp & Sausage Pasta is a tribute to soulful Southern cooking. The secret lies in the layered heat: our Eagle Cajun Seasoning provides that signature kick and peppery depth, while the Eagle All-Purpose Seasoning rounds out the flavors with a savory, herbaceous baseline that ties the shrimp, sausage, and cream together for a truly soaring culinary experience.

Ingredients

Base

1 lb Fettuccine or Penne pasta
2 cups Heavy cream
1/2 cup Parmesan cheese, freshly grated
2 tbsp Unsalted butter
3 cloves Garlic, minced
Salt to taste

Proteins

1 lb Large shrimp, peeled and deveined
12 oz Andouille sausage, sliced into rounds
1 tbsp Olive oil

Eagle Pantry Mix

2 tbsp Eagle Cajun Seasoning
1 tsp Eagle All-Purpose Seasoning
Fresh parsley for garnish
Red pepper flakes (optional)

Cooking Steps

1

Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.

2

While pasta cooks, season the shrimp with 1 tablespoon of Eagle Cajun Seasoning. Toss well to ensure even coating.

3

Heat olive oil in a large skillet over medium-high heat. Add the seasoned shrimp in a single layer and sear for 2 minutes per side until pink and cooked through. Remove shrimp from skillet and set aside.

4

In the same skillet, add the sliced andouille sausage. Cook until browned and slightly crisp, about 5 minutes. Remove sausage and set aside with the shrimp.

5

Reduce heat to medium. Add butter to the skillet. Once melted, stir in the minced garlic and diced bell peppers. Sauté for 3-4 minutes until softened.

6

Stir in the heavy cream, the remaining 1 tablespoon of Eagle Cajun Seasoning, and a pinch of Eagle All-Purpose Seasoning. Bring to a gentle simmer.

7

Gradually whisk in the grated parmesan cheese until the sauce is smooth and thickened. If the sauce is too thick, add a splash of the reserved pasta water.

8

Add the cooked pasta, shrimp, and sausage back into the skillet. Toss everything together until the pasta is thoroughly coated in the creamy Cajun sauce.

9

Garnish with fresh chopped parsley and extra Eagle Cajun Seasoning if desired. Serve immediately while warm and creamy.