Ingredients
- Elbow Macaroni: 1 pound
- Mayonnaise: 1 cup
- Sour Cream: 1/2 cup
- Cajun Seasoning: 2 tablespoons
- Andouille Sausage, diced: 1 cup
- Celery, finely chopped: 1/2 cup
- Red Bell Pepper, finely chopped: 1/2 cup
- Green Onions, sliced: 1/4 cup
Instructions
- Step 1: Cook the elbow macaroni according to package directions until al dente. Drain well and rinse with cold water to stop the cooking process. Set aside in a large bowl.
- Step 2: In a separate medium bowl, whisk together the mayonnaise, sour cream, and Cajun seasoning until well combined. Adjust Cajun seasoning to taste.
- Step 3: In a skillet, sauté the diced andouille sausage over medium heat until lightly browned and cooked through. Drain any excess grease and let cool slightly.
- Step 4: Add the cooled andouille sausage, chopped celery, red bell pepper, and green onions to the macaroni in the large bowl.
- Step 5: Pour the creamy Cajun dressing over the macaroni mixture and gently stir to coat all ingredients evenly.
- Step 6: Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld together. Stir well before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This salad is best served cold, but if you must, add a splash of milk before stirring if it seems too thick after chilling.
- Serve this macaroni salad as a vibrant side dish at your next barbecue or potluck!
- For an extra kick, try using a spicy Cajun seasoning blend or adding a pinch of cayenne pepper.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American