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Cajun Gumbo Mac n’ Cheese

Cajun Gumbo Mac n’ Cheese

Cajun Gumbo Mac n’ Cheese

RatingDifficultyBeginner

I premiered this recipe on the DISH on Oz and let me tell you the viewers went crazy! I can't really blame them though. We all love mac n' cheese and this recipe is a new fun way to enjoy it. I took all of the amazing ingredients from a New Orleans style gumbo (the smoked sausage, sautéed peppers and onions, and gulf shrimp) and tossed them in a spicy three cheese sauce with pasta. I guarantee this is unlike anything your mouth has every experienced!

Yields10 Servings
Prep Time20 minsCook Time45 minsTotal Time1 hr 5 mins
 Cooking spray
 6 oz smoked andouille sausage. sliced
 ½ onion, diced
 ½ green bell pepper, diced
 2 garlic cloves, minced
 ¼ tsp cayenne pepper
 salt and pepper, to taste
 3 tbsp butter
 ¼ cup flour
 2 ½ cups milk
 2 cups shredded cheddar cheese
 2 cups shredded Monterry Jack cheese
 1 cup shredded mozzarella cheese
 1 tsp salt
 ½ tsp cayenne pepper
 several dashes hot sauce, optional
 ½ lb small/medium shrimp, peeled and deveined
 1 lb cooked cavatappi pasta
1

Preheat oven to 375˚F. Grease 2-quart casserole baking dish.

2

Spray non-stick stock pot with cooking spray and heat over medium heat.

3

Sauté sausage for 2-3 minutes until browned on each side. Add onions and bell peppers. Cook for 1-2 minutes until softened and browning. Stir in garlic and cayenne pepper. Season with salt and pepper to taste and remove from pot.

4

Melt butter in pot. Stir in flour and cook for 1-2 minutes. Continuing to stir add in paprika. Pour in milk. You may want to use a whisk to eliminate any lumps. (Reserve about ½ a cup of cheese to sprinkle on top once in baking dish.) Stir in cheeses. Lower heat and stir until cheese is melted. Add salt, cayenne pepper and hot sauce if desired.

5

Combine warm cheese sauce with sausage mixture, raw shrimp, and cooked pasta. Stir well and spoon into baking dish. Top with remaining cheese and bake for 20-25 minutes until cheese is bubbling and top is golden brown.

Ingredients

 Cooking spray
 6 oz smoked andouille sausage. sliced
 ½ onion, diced
 ½ green bell pepper, diced
 2 garlic cloves, minced
 ¼ tsp cayenne pepper
 salt and pepper, to taste
 3 tbsp butter
 ¼ cup flour
 2 ½ cups milk
 2 cups shredded cheddar cheese
 2 cups shredded Monterry Jack cheese
 1 cup shredded mozzarella cheese
 1 tsp salt
 ½ tsp cayenne pepper
 several dashes hot sauce, optional
 ½ lb small/medium shrimp, peeled and deveined
 1 lb cooked cavatappi pasta

Directions

1

Preheat oven to 375˚F. Grease 2-quart casserole baking dish.

2

Spray non-stick stock pot with cooking spray and heat over medium heat.

3

Sauté sausage for 2-3 minutes until browned on each side. Add onions and bell peppers. Cook for 1-2 minutes until softened and browning. Stir in garlic and cayenne pepper. Season with salt and pepper to taste and remove from pot.

4

Melt butter in pot. Stir in flour and cook for 1-2 minutes. Continuing to stir add in paprika. Pour in milk. You may want to use a whisk to eliminate any lumps. (Reserve about ½ a cup of cheese to sprinkle on top once in baking dish.) Stir in cheeses. Lower heat and stir until cheese is melted. Add salt, cayenne pepper and hot sauce if desired.

5

Combine warm cheese sauce with sausage mixture, raw shrimp, and cooked pasta. Stir well and spoon into baking dish. Top with remaining cheese and bake for 20-25 minutes until cheese is bubbling and top is golden brown.

Cajun Gumbo Mac n’ Cheese
Chef Jamika

Chef Jamika is a classically trained Chef, Entrepreneur, Television Host, Motivational Speaker, Risk-taker, Cheerleader, Frequent Flyer, Philanthropist, wife, mom, sister and friend. Jamika Pessoa resides in Los Angeles, CA and Atlanta, GA with her husband and daughter.

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