This Voodoo daiquiri inspired by Lafitte’s Olde Blacksmith Shop Bar on Bourbon Street in New Orleans will put a spell on you!

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Today marks the end of Southern Decadence in New Orleans, LA. Last year Bob and I were unintentionally in town for it and ran into some friends from Memphis and had a complete blast!

If watching your newly minted husband get relentlessly hit on isn’t the best way to spend your honeymoon, I don’t know what is. I just love how comfortable he is in his own skin and being able to play along. So when our friends said it wouldn’t be the same without us this year, we seriously considered going but it didn’t work out.

Instead I decided to mix up my very own Voodoo Daiquiri aka Purple Drank from Lafitte’s Olde Blacksmith Shop Bar on Bourbon Street. Last year, Bob didn’t get the memo that you shouldn’t have more than a one (hello Everclear).

Not only did he have more than one, he ordered the large. Twice. And possibly two smalls, we’re not entirely sure O:-). But we made it back to out ArBNB just fine with our memories in tact. This time we will enjoy a glass in the comfort of our own home. ;-)

Looking for more New Orleans inspiration?

Four years ago: Top 10 Favorite Football Worthy Appetizers

Five years ago: Pasta with Cherry Tomatoes, Kale, and Gorgonzola Sauce

Seven years ago: Root Beer Cake Brownies

Eight years ago: Biscoff Cheesecake Ice Cream

VOODOO DAIQUIRI

Print

Yield: 1 serving Prep Time: 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 oz. bourbon
• 1 oz. Everclear (or vodka)
• 4 oz. grape juice
• 1 cup crushed ice

Directions

1. Add bourbon, vodka, grape juice and ice to a blender. Blend at a medium speed until smooth (<1 minute).
2. Pour into a chilled glass filled with more crushed ice (or foam cup for full effect).

Source: Food.com

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Traditional gumbo with chicken, andouille sausage, and okra in a richly seasoned brown broth. Serve over rice for a hearty meal!

Mardi Gras may actually be on March 5, but a group of bloggers and I got together to share some recipes to prepare you for next week! I’ve been meaning to try my hand at homemade gumbo since our honeymoon to New Orleans, so this was just the motivation I needed. Since I dislike seafood I made a chicken and sausage version an threw in some okra for good measure!

The most intimidating part was making the dark brown roux. I’ve made plenty of tan roux in my life just never one this dark, but it is how you will get that rich brown broth color. Totally worth the effort as the flavors were incredible!

The other tricky part was finding the gumbo file. I researched ahead of time for substitutes and turns out adding okra will do the trick flavor-wise (another reason I added it) but I was lucky enough to find some gumbo file after all so I had both (although I did consider making fried okra instead). It did add an extra layer of rich flavor but if you cannot find it, maybe just add more okra ;-).

Check out these other delicious Mardi Gras recipes:

Cajun Chicken Pasta from Jolene’s Recipe Journal

Chicken and Sausage Gumbo from The Spiffy Cookie

Fastelaynsboller from Culinary Adventures with Camilla

King Bundt Cake from The Redhead Baker

King’s Cake Cinnamon Rolls from Kate’s Recipe Box

Mardi Gras Monkey Bread from Hezzi-D’s Books and Cooks

Muffaletta Salad from A Day in the Life on a Farm

Oven-Baked Mardi Gras Muffaletta Empanadas from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Shrimp and Grits from Cindy’s Recipes and Writings

Shrimp Creole from Caroline’s Cooking

Shrimp Dirty Rice from Palatable Pastime

Shrimp Etouffee from House of Nash Eats

One year ago: Pistachio Rice Crispy Treats

Two years ago: Coconut Pistachio Larabars

Three years ago: Strawberry M&M® Cheesecake Truffles

Four years ago: Black Bean & Chorizo Soup

Five years ago: Three Cheese Chicken and Artichoke Bake

Seven years ago: Almond Cherry Chip Blondies

Eight years ago: Apple Oatmeal Breakfast Muffins

CHICKEN & SAUSAGE GUMBO

Serves 6-8

Ingredients:

1 lb okra, stems removed and cut into 1/2-inch slices

1/2 cup water

12 oz. andouille sausage, sliced into 1/4-inch rounds

1 bunch celery, diced, leaves and all

1 green bell pepper, diced

1 large yellow onion, diced

1 bunch green onion, finely chopped (save some greens for garnish)

2-3 cloves garlic

1 cup all-purpose flour

2/3 cup vegetable or canola oil

6-8 cups chicken broth

Meat from 1 Rotisserie Chicken, chopped

1 (14 oz.) can diced tomatoes

1 bunch fresh parsley leaves, finely chopped

2 Tbsp Cajun seasoning

1 Tbsp gumbo file (optional)

Cooked rice, for serving

Directions:

1. In a medium saucepan, add the okra and 1/2 cup water. Bring to a boil, reduce to a simmer, cover and simmer for 8 minutes or until tender. Drain and set aside.
2. In a large, heavy bottom stock pot over medium-high heat place the sausage slices in one layer. Brown on both sides (2-3 minutes per side). Remove to a plate.\
3. Return pot containing grease over medium-high heat. Add celery, bell pepper, and onions to the pot, sauteeing until tender, about 8 minutes. Add the garlic and cook just until fragrant, about 30 seconds. Transfer to a separate bowl and set aside.
4. Place pot back over medium-low heat. Add flour and oil and cook, whisking constantly for 30 minutes, or until thickened and chocolate colored (be careful not burn).
5. While whisking, slowly pour in 6 cups of the chicken broth. Add sausage, veggies and okra, chicken, tomatoes, parsley, and Cajun seasoning. Bring to a boil over medium heat, reduce to a simmer and cook for 30 minutes. Add more broth if desired and season to taste.
6. Remove from heat and slowly stir in the in the gumbo file. Serve warm over rice and top with reserved green onion.

Source: Adapted from Tastes Better from Scratch.

I know we just spent the weekend being romantic but now it’s time to get boozy because it’s Mardi Gras! How about some rum infused cupcakes? Rum in the batter, rum soaked into the baked cupcakes, and then rum in the frosting. These cupcakes were inspired by the hurricane cocktail which is made of passion fruit juice, orange juice, lime juice, grenadine, and rum. You will find all of those flavors in these cupcakes however I could not find straight passion fruit juice and instead went with a mango-passion fruit blend. Oddly enough Bob did not enjoy these cupcakes at all, which upset me at first until he explained that he said it tasted like a fruity girly drink. Mission accomplished!

One year ago: Goat Cheese, Spinach & Tomato Quiche

Three years ago: Crispy Parmesan Green Beans

Four years ago: Feta & Broccoli Pizza

HURRICANE CUPCAKES

Makes 12 cupcakes

Ingredients:

CUPCAKES

1-1/2 cups all-purpose flour

1-1/2 tsp baking powder

1/4 tsp salt

1/2 cup (1 stick) unsalted butter, room temperature

1 cup sugar

2 eggs

1/2 cup mango-passion fruit juice

2 Tbsp fresh orange juice + 1 Tbsp zest

1 Tbsp pomegranate or cherry juice (or grenadine)

2 Tbsp rum

1/4 tsp vanilla extract

1/4 cup buttermilk

Red or pink food coloring (optional)

BRUSH

1 Tbsp rum

1 Tbsp lime juice

FROSTING

1 cup (2 sticks) unsalted butter, room temperature

3 cups powdered sugar

2 Tbsp mango-passion fruit juice

1 Tbsp pomegranate or cherry juice (or grenadine)

1/2 Tbsp rum

Pinch of salt

GARNISH

1 orange, sliced

12 cherries

Directions:

1. Preheat the oven to 325 degrees. Line a standard muffin tin with paper liners; set aside.
2. In a medium bowl, whisk together the flour, baking powder and salt; set aside.
3. In an electric mixer on medium-high speed, beat the butter and sugar together until light and fluffy (about 5 minutes).
4. Reduce the mixer speed to medium and add the eggs one at at time, mixing thoroughly after each addition.
5. Add the juices, zest, rum, and vanilla extract then mix until combined. (The mixture may start to look curdled at this point, but don’t worry)
6. Reduce the mixer speed low. Add the dry ingredients in three batches, alternating with the buttermilk in two batches. Add food coloring if desired. Mix only until just incorporated, using a rubber spatula to give it one last mix by hand.
7. Divide the batter between the muffin cups. Bake for approximately 25 minutes, rotating halfway through, or until just slightly golden and a toothpick inserted shows moist crumbs.
8. Allow cupcakes to cool for 5 to 10 minutes, and then remove to a cooling rack. Using a toothpick, poke a couple holes in the cupcakes. In a small bowl mix the rum and lime juice, then brush the tops of the cupcakes. Set the cupcakes aside to cool completely before frosting them.
9. To make the frosting, whip the butter on medium-high speed of an electric mixer using the whisk attachment for 5 minutes. Reduce the speed to medium-low, and gradually add the powdered sugar, mixing and scraping the sides of the bowl until all is incorporated. Give it a mix on medium speed for about 30 seconds. Add the juices, rum, and salt and mix on medium-high speed until incorporated and fluffy. If the frosting appears a bit too soft, add some additional sugar, one spoonful at a time until desired consistency is reached.
10. Frost cupcakes and garnish with an orange slice and a cherry.

Source: Adapted from my Strawberry Margarita Cupcakes.

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With the coming of yet another snow storm, I figured many of you were in need of a sweet comforting breakfast option today. Even in east TN  the temperature dropped 40 degrees in less than 24 hours and there were even snowflake sightings. I think Florida is yet again the only state to be spared the wrath of the polar vortex.

One year ago: Banana Bread Cinnamon Rolls

Three years ago: Chicken Parmeatballs

90-MINUTE WHOLE WHEAT KING CAKE CINNAMON ROLLS

Makes 12 rolls

Ingredients:

DOUGH

3/4 cup milk

1/4 cup (1/2 stick) unsalted butter

3-1/4 cups whole wheat flour

1 (.25 ounce) package instant yeast

1/4 cup white sugar

1/2 tsp salt

1/4 cup water

1 egg, lightly beaten

FILLING

1 cup brown sugar

1/3 cup chopped pecans

1 Tbsp ground cinnamon

1/2 cup (1 stick) unsalted butter, melted

ICING

2 Tbsp unsalted butter, room temperature

4 oz. reduced fat cream cheese

1 tsp vanilla extract

2-3 cups of powdered sugar

Purple, green and yellow (or gold) sprinkles

1 plastic baby, for serving

Directions:

1. In a small saucepan, heat the milk until it bubbles, then remove from heat. Add butter and stir until melted. Let cool until lukewarm.
2. In a large mixing bowl, whisk together 2-1/4 cup flour, yeast, sugar and salt. Add water, egg and the milk mixture; beat well with an electric mixer. Add the remaining flour, 1/2 cup at a time, using a wooden spoon to stir well after each addition.
3. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.
4. Cover the dough with a damp cloth and let rest for 10 minutes.
5. In a small bowl, mix together the brown sugar, pecans and cinnamon.
6. On a lightly floured surface, roll out dough into a 12×9 inch rectangle. Using a pastry brush, slather the dough with most of the butter. Sprinkle dough with cinnamon sugar mixture and press in lightly. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place in a 9×13 baking dish. Drizzle with remaining butter. Cover and let the rolls rise in a warm place until doubled, about 30 minutes. Meanwhile, preheat oven to 375 degrees.
7. Bake for 20 minutes, or until browned. Let cool for about 10 minutes.
8. While the rolls cool, in a medium bowl whip together the softened butter and cream cheese until smooth and creamy. Add the vanilla and the powdered sugar, 1/2 cup at a time. Beat until creamy and spreadable. Add a tablespoon of milk if too thick.
9. Through the bottom, insert plastic baby in the center of one of the rolls. Spread frosting over rolls and top with sprinkles. Serve warm.

Source: Adapted slightly from The Baker Chick.

Most of you are super excited for another week to finally be over and are looking forward to the weekend. For me every day is the weekend so it’s just another day, in a good way. I actually do have weekend plans though, as I am going to see a play on Sunday with my parents called The Trip to Bountiful. It has received great reviews so I look forward to seeing it. Guess that means I will miss the Academy Awards… oh well.

One thing to look forward to once your weekend is over is Mardi Gras! Also known as the perfect excuse to drink on a weekday (along with Cinco de Mayo, July 4th, St. Patrick’s Day, life, etc.). After compiling this roundup it became evident that I need to work on my stock of Mardi Gras recipes. Only twelve fourteen!? Disgraceful (UPDATE on 2/19/2020 = now 21). Evidently my taste buds don’t celebrate this holiday as much as the others. At least the recipes I do have are keepers, and I’ll be posting at least one more by Tuesday.

One year ago: Perfect Potatoes Au Gratin

Two years ago: Homemade Almond Butter

Three years ago: Over Easy Breakfast Bagel Sandwich

BREAKFAST

• 90-Minute Whole Wheat King Cake Cinnamon Rolls
• Baked Peanut Butter Beignets with Chocolate-Coffee Sauce (pictured)
• Bananas Foster Breakfast Yogurt Cheesecakes
• Bananas Foster Pancakes
• Banana Pecan Waffles
• Fried Green Tomato BLT Benedicts
• Gluten-Free Bananas Foster Muffins
• King Pancakes

ENTREE

• Cajun Chicken Alfredo Pizza
• Cajun Mac & Cheese
• Chicken and Sausage Gumbo (pictured)
• Lighter Cajun Chicken Alfredo
• Red Beans and Rice
• Shrimp and Sausage Gumbo (Guest Post by Southern Charm)
• Stovetop Cajun Chicken Mac and Cheese

DESSERT

• Bananas Foster Cream Pie
• Bananas Foster Mini Cheesecakes (pictured)
• Gluten-Free Green Velvet Cake Balls
• Hurricane Cupcakes
• Mini Bananas Foster Ice Cream Pies

COCKTAILS

• Voodoo Daiquiri (aka Purple Drank) (pictured)

All of this food has me wishing we were going to be in New Orleans to actually join in the real celebrations. I went once when I was in middle school visiting a friend but didn’t get to experience the adult version haha. The only other time I have been to New Orleans was for our Honeymoon which happened to land on Southern Decadence!

This cookbook was compiled by a New Orleans newspaper, as it became a post-Katrina swapping place for old recipes that were lost in the storm. With 250 authentic recipes including their background stories, this cookbook contains the very best of New Orleans cuisine. Seems like a great cookbook choice for this month, especially with Mardi Gras next week.

I decided to divide up the bananas foster ice cream into six individual mini pies. They were really easy to make: just scoop the ice cream into the pie crusts, freeze, and right before serving you whip up the bananas foster. My parents had never actually had bananas foster before and they really enjoyed their pies. Just make sure to serve immediately as that hot bananas foster starts melting the ice cream!

Don’t miss out on the fun, join us for next month! Click on over to the Facebook group page to sign up.

Two years ago: Gluten-Free Chocolate Almond Cupcakes with Raspberry Almond Butter Frosting

MINI BANANAS FOSTER ICE CREAM PIES

Makes 6 mini pies

Ingredients:

1 quart vanilla, almond praline, or butter pecan ice cream, softened

6 mini graham cracker crusts

2 Tbsp unsalted butter

2 Tbsp packed light brown sugar

Pinch ground cinnamon

1 Tbsp dark rum

3 medium bananas, peeled and cut into 1/4-inch slices

Directions:

1. Scoop the softened ice cream into each of the mini pie crusts and spread evenly. Freeze until firm, 3 to 4 hours.
2. Just before serving, melt the butter in a medium skillet over low heat. Stir in the brown sugar, cinnamon, and rum. Stir until the sugar dissolves. Add the bananas in a single layer and cook until golden, flipping to cook both sides.
3. To serve, spoon equal portions of the banana mixture over each mini pie. Serve immediately.

Source: Adapted slightly from Cooking Up a Storm.

These bananas foster pancakes are a deliciously decadent way to start the day. With bananas cooked into the pancakes themselves and even more on top.

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Like most people I see some pretty entertaining and/or shocking things while driving on a fairly regular basis. People driving the wrong way down a one-way street, stopping at a red light and continuing through it before it turns green, honking at me from behind for not turning left after the light has turned red, and even making their own left-turn lane into on-coming traffic.

Then there are the cars: OREO brand name printed, zebra-printed, big spinning rims on a junky car, reindeer and elf car costumes (have to admit I think they are cute), and eyelashes on the headlights of a VW bug. But just the other day I saw those same eyelashes on another car, and not a cutesy car similar to the VW but a big beefy car that I would never associate with girly characteristics – a Dodge Charger. I thoroughly enjoyed that sighting.

What does all that have to do with bananas foster pancakes? Absolutely nothing of course.

But these pancakes do warrant some discussion of their own. What starts out as a normal pancake batter is transformed by the simple addition of bananas foster. You may not think bananas foster is simple but it honestly is. Just melt some butter and brown sugar, add the bananas, flame the rum and viola. The flaming is the best part so I hope you have a gas stove. Otherwise you can just use a long lighter or long match (please be careful). 

Not only are the bananas foster used as a topping for your pancakes (no need for syrup), they are cooked right into the pancakes themselves where they become nice are caramelized. 

Rum-tastic Recipes

• Bananas Foster Pancakes from The Spiffy Cookie
• Jungle Bird from Palatable Pastime
• Mojitos from Hezzi-D’s Books and Cooks
• Peachy Colada from A Kitchen Hoor’s Adventures
• Rum Raisin Bread from Karen’s Kitchen Stories
• Rumtopf from That Recipe
• Strawberry Daiquiri from Art of Natural Living

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

Post updated 8/14/21, photo above is the original.

One year ago: Christmas Red Velvet Mug Cake

Two years ago: Spinach Artichoke Dip

BANANAS FOSTER PANCAKES

Print

Yield: 3-4 Servings Prep Time: 10 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

PANCAKES

• 1 cup all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup buttermilk
• 1 Tbsp canola oil
• 1 egg, lightly beaten

BANANAS FOSTER

• 1/4 cup unsalted butter
• 1/2 cup brown sugar
• 1 tsp vanilla extract
• 2 under ripe bananas, sliced
• 1 tsp dark rum

Directions

1. In a large bowl whisk together the flour, baking powder and salt.  Add the buttermilk, oil, and egg and whisk until well combined. Set aside as you make the bananas foster.
2. In a medium skillet, melt butter over medium heat. Stir in the brown sugar and vanilla. Add the bananas and stir to coat them in the butter-sugar mixture. Heat until warm, about 1-2 minutes. Move pan off heat, add the rum and return to the stove to catch a flame from a gas stove (or a long lighter). Let flame die down then remove from heat.
3. Heat a large skillet over medium heat and lightly coat with nonstick spray. Pour batter for 2 pancakes into the skillet, and arrange 4-6 banana slices on top of the batter from the middle out (to maintain round shape). When bubbles form and pop in the batter, carefully flip each pancake, cooking until the bananas are caramelized.
4. Serve with remaining bananas foster syrup.

Source: Adapted slightly from The Baker Chick.

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Since she loves bananas foster I made little banana cheesecakes topped with that very thing! Sadly, two of them jumped to their deaths off the platter and onto the floor, but the remaining 10 each found a happy home in someone’s belly. These are best served when the cheesecakes are cold and the topping is still warm, so prepare the cheesecakes ahead of time if possible.

One year ago: Spaghetti Squash with White Cheddar Cheese Sauce

BANANAS FOSTER MINI CHEESECAKES

Makes 12 mini cheesecakes

Ingredients:

CRUST

2 oz. graham crackers

1 oz. pecans

2 Tbsp unsalted butter, melted

CHEESECAKE

8 oz. cream cheese, softened

1/2 cup brown sugar

1 egg

1 tsp vanilla extract

1 very ripe banana, mashed

TOPPING

2 Tbsp unsalted butter

1/4 cup brown sugar

1/4 tsp cinnamon

1 Tbsp banana liqueur

1 banana, sliced

1/4 cup pecan halves

1 Tbsp bourbon

Directions:

1. Preheat oven to 350 degrees.  Add graham crackers and pecans to a food processor and pulse until finely ground. Combine crust mixture and melted butter in a bowl until well combined.  Spoon into 12 mini cheesecake cups that have been sprayed with cooking spray.  Press into the bottom of each cup so the crust is flat (I used a tall shot glass).  Partially bake for 5 minutes, or until slightly golden, then remove from oven.
2. With an electric mixer beat the cream cheese and sugar until smooth.  Beat in egg and vanilla until combined.  Stir in the mashed banana until incorporated.
3. Pour the cheesecake mixture evenly into the 12 cups.  Bake for 25-28 minutes or until cheesecake is cooked through.  Let cool completely, remove cheesecakes from pan, and refrigerate.
4. While the cheesecakes cool, prepare the topping*.  Melt butter in a medium skillet.  Stir in the brown sugar and cinnamon and whisk until sugar melts and is blended.
5. Add the liqueur, bananas, and pecans. Allow bananas to soften and brown slightly, then add the bourbon and either simmer for a couple minutes or light on fire.
6. Immediately top each cheesecake with a small spoonful of banana topping.  Top with toasted coconut if desired.  Serve immediately or refrigerate until ready to serve*.

*Cheesecakes cane be made and refrigerated a day in advance. Best served when topping is warm.

Source: Adapted from Pumpkin Nutella Mini Cheesecake Bites. Topping adapted from Restless Chipotle.

Stovetop mac and cheese is my favorite kind because it is always extra creamy compared to the baked versions I have had. I once even made one so creamy it should’ve been illegal. But I do appreciate the crunchy tops they tend to get after being baked. I suppose a little trip under a broiler with a crumb topping would give me the best of both worlds, but that little idea will be saved for another day because it did not occur to me until just now while writing this post.

One year ago: Pumpkin Biscoff Cream Cheese Bread

STOVETOP CAJUN CHICKEN MAC AND CHEESE

Serves 4

Ingredients:

8 oz. dry penne or macaroni pasta

1 cup shredded or chopped cooked chicken

2-1/2 tsp Cajun seasoning

1-1/2 Tbsp unsalted butter

1 green bell pepper, small diced

2 cloves garlic, minced

1-1/2 Tbsp flour

2 cups milk

8 oz. freshly grated sharp cheddar cheese

2 oz. freshly shredded monterey jack cheese

1/2 tsp dry mustard

Directions:

1. Cook the pasta in boiling salted water according to package directions. Drain and set aside.
2. Toss the cooked chicken with 1 teaspoon Cajun seasoning. Set aside.
3. Melt the butter in a large sauce pot over medium high heat. Add the green bell pepper and garlic and saute briefly—about two minutes. Add the flour and stir constantly until it starts to turn a dark golden color. This will take about three minutes or so.
4. When the roux starts to turn brown, add the milk and keep stirring. Cook, while stirring, for about five minutes or until the sauce starts to get thick. Add the cheeses and mix to melt.
5. Add the remaining teaspoon and a half of Cajun seasoning, as well as the dry mustard, to the cheese sauce and mix well. Then, add the chicken and cooked noodles. Toss to coat and serve.

Source: Adapted slightly from Eat, Live, Run

I have a confession. I originally did make something using andouille sausage for the Holiday Recipe Club blog hop yesterday, and it was this mac and cheese. Instead I had decided to post something that was a little more in the spirit of the Mardi Gras holiday (hence the bananas foster muffins). But now it’s time to share the savory side of how this holiday was celebrated in my kitchen.

I cannot recall the last time I ate andouille sausage but such a question will become easy to answer now that I have made this because I definitely plan to make it again. Recipes that take traditional mac and cheese for a spin by adding other ingredients and seasonings, such as seen in this recipe, are some of my favorites. Mac and cheese really is a great base for the construction of a very delicious meal – after all, how can you go wrong with pasta and cheese?

One year ago: Pizza Bagels

CAJUN MAC & CHEESE

Serves 4

Ingredients:

12 ounces whole-wheat pasta

2 Tbsp olive oil

6 oz. andouille sausage, diced

2 bunches green onions, sliced

1 red bell pepper, chopped

1 Tbsp Cajun spice blend

2 Tbsp all-purpose flour

2 cups 2% milk

8 oz. sharp cheddar cheese, grated

Salt & pepper

Directions:

1. Bring a pot of salted water to a boil. Cook pasta for 1 minute less than package directs. Reserve 1 cup of cooking water then drain pasta.
2. In a large, deep skillet heat olive oil over high heat. Add sausage and cook, stirring, for 2 minutes or until it begins to brown. Add onions and pepper and cook for another 3 minutes. Add the Cajun seasoning and flour and cook, stirring, for 2 minutes longer. Gradually and carefully whisk in the milk. Whisk until sauce is thickened and smooth, about 5 minutes.
3. Add the cooked pasta and cheese to the skillet, tossing to combine. Add pasta water to thin sauce if necessary. Season with salt and pepper to taste. Reduce heat to medium low and cook for 1 minute. Serve.

Source: Adapted slightly from Handle the Heat, originally from Food Network Magazine March 2012.