Ingredients:

  • 4 tbsp (56g) Unsalted Butter
  • 3 cloves Garlic, minced (approx. 15g)
  • 1.5 tbsp (12g) Cajun Seasoning
  • 0.5 tsp (1g) Smoked Paprika
  • 1.5 cups (360g) Heavy Whipping Cream
  • 2 oz (56g) Full-fat Cream Cheese, cubed
  • 0.5 cup (120g) Chicken Broth
  • 1 cup (90g) Freshly Grated Parmesan Cheese
  • 0.25 cup (15g) Fresh Parsley, chopped
  • 8 oz (225g) Andouille Sausage, sliced into rounds

Instructions:

  1. Place a heavy-bottomed skillet over medium heat. Add the sliced Andouille sausage and sear for 4-5 minutes until edges are crispy and fat has rendered. Remove sausage and set aside, keeping the oils in the pan.
  2. Add the butter and minced garlic to the skillet. Sauté for 1 minute until fragrant. Whisk in the Cajun seasoning and smoked paprika, cooking for 60 seconds to bloom the spices in the fat.
  3. Slowly pour in the heavy cream and chicken broth while whisking constantly. Add the cubed cream cheese and bring to a gentle simmer.
  4. Whisk for 3-5 minutes until the cream cheese is fully melted and the sauce has thickened slightly.
  5. Remove the pan from the heat. Fold in the freshly grated Parmesan cheese and chopped parsley, whisking until the cheese is melted and the sauce is glossy. Re-incorporate the cooked sausage before serving.