Description
Creamy Cajun Blackstone Tortellini Sausage Peppers combines smoky sausage, colorful peppers, and tender tortellini in a rich Cajun-spiced cream sauce, all cooked on a Blackstone griddle.
Ingredients
Scale
- 1 pound Italian sausage, sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 onion, thinly sliced
- 1 tablespoon Cajun seasoning
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/4 cup grated Parmesan cheese
- 1 pound cheese tortellini
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Heat the Blackstone griddle to medium-high heat and add olive oil.
- Add the sliced sausage and cook until browned and cooked through. Remove sausage and set aside.
- Add the sliced peppers and onion to the gr griddle. Cook until softened and slightly charred.
- Push the vegetables to one side of the griddle and add the minced garlic. Cook until fragrant.
- Add the Cajun seasoning to the vegetables and stir to combine.
- Pour in the chicken broth and heavy cream. Bring to a simmer, scraping up any browned bits from the griddle.
- Add the cooked sausage and tortellini to the cream sauce. Stir to coat everything evenly.
- Sprinkle with Parmesan cheese and stir until melted and the sauce is creamy.
- Season with salt and black pepper to taste.
- Serve immediately, garnished with fresh chopped parsley.
Notes
- Adjust the amount of Cajun seasoning to your spice preference.
- You can use any type of sausage you prefer.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Griddle
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 850
- Sugar: 8g
- Sodium: 1200mg
- Fat: 60g
- Saturated Fat: 25g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 180mg