Cajun Oyster Spaghetti

Cajun Oyster Spaghetti

A Little Taste of Louisiana

This Cajun Oyster Spaghetti brings together the flavors of South Louisiana in one hearty dish. With Green Onion Smoked Sausage, a rich roux, the Cajun trinity, creamy tomato sauce, and plenty of fresh Louisiana oysters, this is a true Louisiana-style comfort food.

Ingredients

  • ½ cup all-purpose flour
  • ½ cup oil
  • 1 lb. Green Onion Smoked Sausage, sliced
  • 2 onions, chopped
  • 1 bell pepper, chopped
  • 4 stalks celery, chopped
  • Minced garlic, to taste
  • 1 can Rotel tomatoes
  • 1 can tomato sauce
  • 1 can cream of mushroom soup
  • 4 dozen raw oysters, with some of their natural juice
  • Green onions, chopped
  • Fresh parsley, chopped
  • LeMoine’s Cajun seasoning, to taste
  • Spaghetti noodles

Directions

  1. Make the Roux. In a large heavy-bottomed pot, heat the oil over medium heat. Slowly whisk in the flour and cook, stirring constantly, until you reach a medium-brown roux.
  2. Add the Trinity. Add the onions, bell pepper, and celery to the roux. Stir well and cook until the vegetables become tender, about 8–10 minutes.
  3. Add the Sausage. Stir in the sliced Green Onion Smoked Sausage. Cook for several minutes, allowing the sausage to brown slightly and release its flavor.
  4. Build the Sauce. Add the minced garlic, Rotel, tomato sauce, and cream of mushroom soup. Stir everything together until well combined. Season with Cajun seasoning to taste.
  5. Add the Oysters. Gently fold in the raw oysters and some of their natural juice. Simmer gently for about 5–8 minutes, or until the oysters are cooked through and begin to curl around the edges.
  6. Cook the Spaghetti. Cook the spaghetti according to the package directions. Drain well.
  7. Bring It All Together. Add the cooked spaghetti to the sauce and gently toss until the noodles are completely coated.
  8. Finish & Serve. Stir in chopped green onions and fresh parsley. Taste and adjust the Cajun seasoning if needed. Serve hot and enjoy!

Cooking With Steven Cajun Tip

Don’t rush the roux! That rich, nutty flavor is the foundation of this dish. And when you add the oysters, keep the heat gentle—you want tender, flavorful oysters, not tough ones.

Cooking With Steven
Good food. Good people. Good times. That’s how we do it in Louisiana.