Name: Haitian Spaghetti with Cajun Sausage Recipe
Ingredients: Pasta: 1 lb (450g) Spaghetti (or Linguine, Fettuccine) – Choose a sturdy pasta that can hold up to the sauce.; Protein: 1 lb (450g) Smoked Cajun Andouille Sausage – Look for authentic pork Andouille for the best smoky flavor and texture. Slice into ¼-inch thick rounds.; Aromatics & Vegetables: 1 large Yellow Onion – Finely chopped (about 1.5 cups); 1 large Green Bell Pepper – Stemmed, seeded, and finely chopped (about 1 cup); 1 large Red Bell Pepper – Stemmed, seeded, and finely chopped (about 1 cup); 4-6 cloves Garlic – Minced (about 2 tablespoons); Haitian Epis (Seasoning Base): ½ cup Haitian Epis (Store-bought or homemade. See tips for a quick homemade version if needed) – Key ingredient!; (If making quick epis: Blend ½ bunch parsley, ½ bunch cilantro, 4-5 scallions, 4-6 garlic cloves, ½ green bell pepper, 1 tbsp white vinegar or lime juice, 2 tbsp olive oil, ½ Scotch bonnet pepper (optional, seeded), salt, and pepper until a coarse paste forms).; Sauce Components: 3 tablespoons Tomato Paste – Provides concentrated tomato flavor and depth.; 1 (14.5 oz / 411g) can Diced Tomatoes – Undrained. Petite diced works well too.; 1 tablespoon Ketchup (Optional, but traditional in some Haitian spaghetti variations for tang/sweetness); 1 teaspoon Dijon Mustard (Optional, adds a subtle tang); 1 cup Chicken Broth or Pasta Water – For thinning the sauce.; 2 tablespoons Olive Oil or Vegetable Oil – For sautéing.; Seasonings: 1 teaspoon Smoked Paprika – Enhances the smokiness of the sausage.; ½ teaspoon Dried Thyme – Complements both Haitian and Cajun flavors.; ¼ – ½ teaspoon Cayenne Pepper (Optional, adjust to taste depending on sausage heat); Salt – To taste (adjust carefully, as sausage and broth contain salt).; Freshly Ground Black Pepper – To taste.; Optional Garnish: Fresh Parsley or Cilantro – Chopped, for freshness.; Sliced Scallions – For a mild onion bite.; Hard-boiled Eggs – Sliced or quartered (a traditional Haitian accompaniment).; Sliced Avocado – Adds creaminess.; Extra Hot Sauce (Pikliz or Louisiana-style) – For those who like it extra spicy.

Ingredients

Scale

Pasta:
- 1 lb (450g) Spaghetti (or Linguine, Fettuccine) – Choose a sturdy pasta that can hold up to the sauce.

Protein:
- 1 lb (450g) Smoked Cajun Andouille Sausage – Look for authentic pork Andouille for the best smoky flavor and texture. Slice into ¼-inch thick rounds.

Aromatics & Vegetables:
- 1 large Yellow Onion – Finely chopped (about 1.5 cups)
- 1 large Green Bell Pepper – Stemmed, seeded, and finely chopped (about 1 cup)
- 1 large Red Bell Pepper – Stemmed, seeded, and finely chopped (about 1 cup)
- 4–6 cloves Garlic – Minced (about 2 tablespoons)

Haitian Epis (Seasoning Base):
- ½ cup Haitian Epis (Store-bought or homemade. See tips for a quick homemade version if needed) – Key ingredient!
- (If making quick epis: Blend ½ bunch parsley, ½ bunch cilantro, 4-5 scallions, 4-6 garlic cloves, ½ green bell pepper, 1 tbsp white vinegar or lime juice, 2 tbsp olive oil, ½ Scotch bonnet pepper (optional, seeded), salt, and pepper until a coarse paste forms).

Sauce Components:
- 3 tablespoons Tomato Paste – Provides concentrated tomato flavor and depth.
- 1 (14.5 oz / 411g) can Diced Tomatoes – Undrained. Petite diced works well too.
- 1 tablespoon Ketchup (Optional, but traditional in some Haitian spaghetti variations for tang/sweetness)
- 1 teaspoon Dijon Mustard (Optional, adds a subtle tang)
- 1 cup Chicken Broth or Pasta Water – For thinning the sauce.
- 2 tablespoons Olive Oil or Vegetable Oil – For sautéing.

Seasonings:
- 1 teaspoon Smoked Paprika – Enhances the smokiness of the sausage.
- ½ teaspoon Dried Thyme – Complements both Haitian and Cajun flavors.
- ¼ – ½ teaspoon Cayenne Pepper (Optional, adjust to taste depending on sausage heat)
- Salt – To taste (adjust carefully, as sausage and broth contain salt).
- Freshly Ground Black Pepper – To taste.

Optional Garnish:
- Fresh Parsley or Cilantro – Chopped, for freshness.
- Sliced Scallions – For a mild onion bite.
- Hard-boiled Eggs – Sliced or quartered (a traditional Haitian accompaniment).
- Sliced Avocado – Adds creaminess.
- Extra Hot Sauce (Pikliz or Louisiana-style) – For those who like it extra spicy.

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Instructions

Cook the Pasta:
- Bring a large pot of generously salted water to a rolling boil (it should taste like the sea).
- Add the spaghetti and cook according to package directions until al dente (firm to the bite). Cooking it slightly firm is crucial, as it will finish cooking briefly in the sauce later.
- Before draining, reserve about 1.5 cups of the starchy pasta water. This water is liquid gold for adjusting the sauce consistency later.
- Drain the pasta in a colander. You can toss it with a tiny drizzle of olive oil to prevent sticking, but avoid rinsing it. Set aside.

Brown the Cajun Sausage:
- While the pasta is cooking, heat 1 tablespoon of olive oil in your large skillet or Dutch oven over medium-high heat.
- Add the sliced Cajun Andouille sausage in a single layer (work in batches if necessary to avoid overcrowding the pan).
- Cook for 3-5 minutes per side, until the sausage is nicely browned and slightly crispy on the edges. The browning process develops flavor and renders some of the delicious fat.
- Using a slotted spoon, remove the browned sausage from the skillet and set it aside on a plate. Leave the rendered fat in the skillet – this is packed with flavor! If there’s excessive fat (more than 2-3 tablespoons), carefully pour some off.

Sauté the Aromatics:
- Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the skillet if needed (if the sausage didn’t render much fat).
- Add the chopped yellow onion, green bell pepper, and red bell pepper to the skillet.
- Sauté the vegetables, stirring occasionally, for 5-7 minutes, until they soften and the onion becomes translucent. Scrape up any browned bits (fond) from the bottom of the pan left by the sausage – this adds immense flavor.

Bloom Spices and Aromatics:
- Add the minced garlic, smoked paprika, dried thyme, and optional cayenne pepper to the skillet with the vegetables.
- Stir constantly and cook for about 1 minute until the garlic is fragrant and the spices are toasted. Be careful not to burn the garlic.
- Add the tomato paste to the center of the pan. Cook, stirring constantly, for 1-2 minutes. This “blooming” process cooks out the raw taste of the tomato paste and deepens its flavor.

Incorporate Haitian Epis:
- Stir the Haitian Epis into the vegetable and spice mixture. Cook for another 2-3 minutes, stirring frequently, allowing the epis flavors to meld with the other ingredients and become fragrant. The kitchen should smell amazing at this point!

Build the Sauce:
- Pour in the can of diced tomatoes (undrained) and the chicken broth (or reserved pasta water).
- Stir in the optional ketchup and Dijon mustard, if using.
- Bring the sauce mixture to a gentle simmer.

Combine and Simmer:
- Return the browned Cajun sausage to the skillet with the sauce.
- Stir everything together well. Reduce the heat to low, cover the skillet partially (leaving a small gap for steam to escape), and let the sauce simmer gently for 10-15 minutes. This allows the flavors to meld and deepen beautifully. Stir occasionally.
- Taste the sauce and adjust seasonings. Add salt and freshly ground black pepper as needed. Remember the sausage and broth are already salty, so taste before adding too much extra salt. If it needs more heat, add a pinch more cayenne or a dash of your favorite hot sauce. If the sauce seems too thick, add a splash more reserved pasta water or broth to reach your desired consistency.

Combine Pasta and Sauce:
- Add the cooked spaghetti directly to the skillet with the simmering sauce and sausage.
- Using tongs, gently toss the pasta until it is thoroughly coated with the sauce and heated through, about 2-3 minutes. Ensure every strand gets enveloped in the flavorful mixture. If the mixture seems dry, add a few tablespoons of the reserved pasta water to loosen it up – the starch in the water helps the sauce cling to the pasta.

Serve:
- Remove the skillet from the heat.
- Serve the Haitian Spaghetti with Cajun Sausage immediately, garnished with fresh chopped parsley, cilantro, or sliced scallions, if desired. See the “How to Serve” section for more traditional accompaniments.

Nutrition

Serving Size: One Normal Portion
Calories: 650 - 850